Alata Suesue
When Adewura Eleboda first landed in Kenya in 2016, she carried more than luggage.
She brought a spirit of determination and the bold flavors of her Nigerian roots.
Today, she is known across Nairobi as Alata Suesue, the face of a unique seafood boil brand loved by many.
Her journey from Kogi State, Nigeria, to becoming a successful entrepreneur in Kenya is inspiring.
It’s a story of resilience, creativity, and faith wrapped in the warmth of seafood boil bags.
From Kogi State to Nairobi’s Culinary Scene
Adewura hails from Kogi State, in central Nigeria, and belongs to the Yoruba tribe. However, she was born and grew up in Ibadan, Oyo State.
She came to Kenya to study Criminal Justice and Security Management.
But while her books focused on justice, her hands were discovering a new passion food.
During campus gatherings, she cooked for fellow Nigerian students.
“They would always say, ‘Oh my God, I love your food,’” she recalls.
That feedback pushed her to start selling her meals and cupcakes around the hostels.
“I used to bake cupcakes and take them around for people to buy,” she laughs.
That small act became the foundation of her business journey.
From Cupcakes to a Nigerian Restaurant
Adewura’s entrepreneurial spirit grew stronger after university.
She began cooking Nigerian dishes from home and selling them to her growing customer base.
In 2023, she opened a Nigerian restaurant in Karen, Nairobi, a big step forward for her.
However, maintaining the restaurant proved challenging due to the economic climate.
“I had to close the restaurant because it was expensive,” she says.
“The rules and costs were too much for a young entrepreneur.”
Though closing the restaurant was painful, it marked the beginning of something new.
She asked herself, “What can I do differently? Something still about food but unique?”
The Birth of Alata Suesue Seafood Boil
Adewura found her answer in seafood boil, a dish she had made occasionally for friends.
“They used to love it,” she says. “So I thought, why not try this as a business?”
Inspired by popular seafood boil videos on Instagram, she decided to create her own version.
“I started making seafood boil bags, and people loved them,” she smiles.
From that moment, Alata Suesue became more than a nickname, it became a brand.
The name Alata Suesue has deep Nigerian meaning.
In Yoruba, it translates loosely to “spicy pepper lady,” reflecting her fiery cooking style.
Her seafood boil bags, filled with crab, prawns, corn, and potatoes, soon became a sensation.
“There was nobody doing seafood boil in Kenya,” she explains.
“That’s how I knew I had found my niche.”
Read Also: How to make Delicious Egg Curry at Home
Culture Shocks and Adjustments in Kenya
Life in Kenya came with surprises.
“The first culture shock was the food,” she laughs.
“In Nigeria, we eat a lot of chili. Kenyans don’t eat much chili.”
She also noticed how quiet Kenyans were compared to Nigerians.
“In Nigeria, we talk loudly,” she says. “Here, people are softer and calm.”
Despite the differences, she quickly adapted.
“I’ve lived here for so long that I feel like a Kenyan now,” she says.
“I’m even learning Swahili. I didn’t pay attention at first, but now I’m trying.”
Finding Support in the Kenyan and Nigerian Community
Adewura says both the Kenyan and Nigerian communities have been her greatest support.
“If a Nigerian knows you’re selling something, they’ll buy it,” she explains.
“The community here is small but very supportive.”
She also appreciates Kenyan customers who embrace her unique dishes.
“Kenyans are supportive too,” she adds. “If they like what you sell, they’ll buy it.”
This combination of cultures has helped her business grow faster.
It has also strengthened her belief that food connects people beyond borders.
Business Challenges and Faith
Like many entrepreneurs, Adewura faced her share of struggles.
Closing her restaurant was a painful experience that tested her strength.
“I suffered,” she admits. “There were times I didn’t know what to do next.”
But instead of quitting, she prayed for direction.
“I’m inspired by God,” she says firmly.
“I prayed and asked, ‘What should I do?’ Then I started seeing seafood videos everywhere.”
That’s when she decided to turn her passion into a purpose.
“I believe God gives entrepreneurs ideas,” she explains.
“If you don’t act on your idea, someone else will.”
Now, whenever an idea comes, Adewura doesn’t hesitate.
“I act fast. I do the work and trust God to handle the rest.”
How TikTok and Instagram Built the Brand
Adewura’s marketing strategy is proof that social media works.
“I didn’t even have a TikTok account before,” she says.
Her spirit told her to try, so she opened one and began posting.
Soon, her videos showcasing seafood boil bags went viral.
“Most of my customers come from TikTok and Instagram,” she says.
She runs ads, interacts with customers, and builds a loyal following online.
People love her authentic storytelling and vibrant presentation of food.
Her most popular product is the lobster boil bag, priced at Ksh 3,500.
It contains lobster, crab, prawns, crawfish, corn, eggs, and potatoes.
The regular boil bag, at Ksh 2,500, features crab, prawns, corn, potatoes and eggs.
“The menu changes based on ingredients,” she says. “The more you add, the higher the price.”
Lessons From Entrepreneurship
Adewura’s journey offers valuable lessons for upcoming entrepreneurs.
She has learned to embrace failure as part of growth.
“The worst thing you fear will happen and you’ll survive,” she says.
“Don’t be afraid of failing. You can always start again.”
Her advice is clear: take breaks when needed, but never give up.
“It’s okay to rest, but don’t quit,” she emphasizes.
“If you give up, someone else will take your idea.”
Her story reminds us that entrepreneurship is about persistence, creativity, and courage.
It’s about knowing when to pause and when to rise again.
Dreaming of Afrofusion Fine Dining
Looking ahead, Adewura dreams of expanding Alata Suesue beyond seafood boil.
She wants to open a fine dining Afrofusion restaurant in Nairobi.
“I want to mix Nigerian food with global culture in a luxury setting,” she says.
Her goal is to create an elegant space that celebrates African flavor with modern style.
For now, she’s taking things slow and steady.
“I’m learning from my mistakes,” she says.
“This time, I’m building with patience and wisdom.”
A Taste of Heritage and Hope
Every seafood boil bag from Alata Suesue tells a story.
It’s a story of faith, hard work, and cultural fusion.
It’s a story of a Nigerian woman who refused to quit, even when times were hard.
Her laughter is infectious, her words humble, and her food unforgettable.
Through her brand, Adewura Eleboda brings the soul of Nigeria to Kenyan kitchens.
With every bag she sells, Adewura proves that passion, faith, and persistence can cross borders.
From Kogi to Karen, her journey continues to inspire.
