Duraine Kouassi has always harbored an entrepreneurial verve. It’s what ultimately inspired the MSRE alumnus to relocate to the States from his home in Bouaké, Ivory Coast—and what drove him to launch Spicy Water.
The U Street-based West African grill, which officially opened its doors this January, is a notable pivot from Kouassi’s initial real estate pursuits at Kogod—but he says the two paths are more intertwined than one might think.
“Real estate gave me the business foundation I needed to become a successful entrepreneur, especially in hospitality management,” he says. “It taught me how to think.”
Although Spicy Water’s brick-and-mortar location just opened, Kouassi has been growing the venture since the summer of 2018 when he opened a stand at Eastern Market. The stand—and now the restaurant—serves up traditional Ivorian fare, like grilled half and quarter chickens, plantains, and cassava, prepared on a massive, open-faced grill to capture traditional flavors.
Kouassi’s product is a nod to West African grilling culture—one of his favorite parts of home—and a strategic business choice.
“No one else in this area offered this type of West African food,” Kouassi says. “Finding a niche like this is an important secret of entrepreneurship.”
We sat down with Kouassi to discuss his path as an entrepreneur, where he hopes Spicy Water will go, and what continues to drive his vision. Read on for an inside look into his path from passion to success.
What would you say defines you as an entrepreneur?
Creativity and hard work. I found a niche market that was unfulfilled and started something new. It can be challenging to find that “thing” you truly want to pursue. You need creativity and passion to do it. It isn’t easy, though; I’m on call 24/7. I may sound like every entrepreneur, but that’s what it takes.
You’ve evolved from grilling at Eastern Market to establishing a brick-and-mortar restaurant on U Street. What do you think it ultimately takes for an entrepreneur to build a path to success?
You must uncover an opportunity no one else has taken advantage of. You have to create something new. For example, there’s a lot of Middle Eastern and Ethiopian food in DC but few West African spots. I knew our product—especially with its Ivorian and French influences—would be different.
