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Creamy seveve recipe the Luhya way

We've crafted the easiest recipe for a popular Luhya delicacy. Try our simple classic and contemporary take on a delicious creamy seveve the traditional Luhya way
Print Recipe
Prep Time 8 minutes
Cook Time 5 minutes
Total Time 18 minutes
Course Main Dish
Cuisine African Cuisine, East African Cuisine, Luhya Cuisine
Servings 4 poeple

Ingredients
  

Classic Creamy Seveve Recipe

  • 1/2 to 1 Cup Munyu musherekha
  • 500 mls Milk
  • 5 handfuls Well prepared seveve

Contemporary Sauted Creamy Seveve Recipe

  • 1 large Red Onion Optional
  • 3 Table Spoons Cooking Oil Optional
  • 1 handful Murere/ Mrenda Optional

Instructions
 

Traditional For Creamy Seveve Recipe

  • Clean your seveve.
  • Roughly chop the seveve into a size just too big to be bite size in a fresh salad.
  • In a cooking pot, bring the munyu mushereka to a boil.
  • Season with salt.
  • Add the vegetables. Let it cook for 5 to 10 minutes over medium heat covered. Or just about enough time for the moisture to evaporate and vegetables reduce. Keep turning to ensure it's fully cooked through.
  • Drain off any excess soup from the cooked veges.
  • Add the milk and let it reduce completely. If using cream, ensure you keep stiring to help it mix well. With cream, you might need to add to a dollop of water and use the back of a wooden cooking spoon to

For Contemporary Sauted Creamy Seveve Recipe

  • Once the seveve has reduced and the water evaporated (step 5 above), set aside.
  • Finely chop the large red onion
  • Heat the cooking oil on a pan and saute the onions until translucent. Add some chili peppers towards the end if you like your food spicy.
  • Add the cooked seveve and stir in the sauteed onions.
  • Add the milk or cream as above.

Notes

How to properly clean pumpkin leaves for the perfect creamy seveve

Thoroughly clean in running water to rid the vegetables of soil. The pumpkin plant is a ground runner. If the vegetable had been refrigerated, it my have sections where the collagen is broken down such that it starts to 'liquefy'. In the photo above, these spots appear as the dark green parts. The liquefaction can also be caused by damage during transportation. For best results, cut these bits off.

Serving suggestions

Accompany your creamy seveve with ugali.  I prefer the traditional brown ugali made from sorghum and millet as it's a healthier option. For a protein source, why not try some muduya? 
Keyword Creamy Delicacies, Simple