Fresh tilapia scored and stuffed with a spicy West African suya rub and grilled whole.
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Pat the tilapia completely dry with paper towels and make 3-4 deep diagonal scores on both sides of the fish.
In a small bowl, whisk together the peanut flour, ginger, garlic, cayenne, paprika, onion powder, and crushed bouillon to create the Yaji (suya spice).
Rub the fish inside and out with vegetable oil, ensuring the scores and the cavity are well coated.
Generously apply the suya spice mix into the scored slits and inside the belly of the fish, pressing it in so it sticks.
Preheat your grill or oven to 400°F (200°C) and lightly grease the grill grates or a baking sheet.
Place the fish on the grill and cook for 10-12 minutes per side, or until the skin is charred and the flesh flakes easily with a fork.
During the last 5 minutes of cooking, place the onion rings on the grill to lightly char them.
Remove from heat and let the fish rest for 5 minutes before squeezing fresh lime juice over the top and serving with the grilled onions.
