Damn Kadu, You Tasty! (Afghan Pumpkin, Kadoo)

Kadu (or Kadoo) is traditionally an Afghan dish you can get at most Afghan restaurants.  Its a sweet but cool/refreshing dish that just makes me go “MMMMMMmmmmmmm” with each bite.  I set out to recreate it and it came out f@#king delicious.


This is definitely one of those kind of universal recipes that if you look up you’ll basically find everyone does the same thing.  Only modifications I make is that I add cinnamon to the tomato sauce, I use splenda instead of sugar (you don’t have to), and I add a little splenda and mint leaf to the yogurt to make it a little less salty.



  • 2 pounds pumpkin
  • Canola Oil


Tomato Sauce

  • 4 oz. Tomato Sauce
  • 1 tablespoon Garlic, Crushed
  • 1/2 cup Splenda (Sugar if you dont care)
  • 1/2 tablespoon Salt
  • 1/2 teaspoon fresh Ginger
  • 1/2 teaspoon cinnamon
  • 1 tablespoon Coriander
  • 1/4 teaspoon black pepper
  • 1 cup Water

Yogurt Sauce

  • 2 cups yogurt
  • 2 garlic cloves, crushed
  • 1 tsp dried mint
  • 1/2 tsp salt
  • Mint leaves for garnish.


Lets assemble our cast of ingredients, I used greek yogurt to save on sugar but it tastes better with regular yogurt.  Your call.



First things first a quick “how to” on chopping up a pumpkin.  Slice it to the side of the stem, use a spoon to scrape out the insides, use a peeler to peel off the rind, slice up the pumpkin to make cubes.  Repeat for the rest of the pumpkin…if you cut to the side of the stem each time eventually you will be able to just snip the stem off the last piece.




Once that’s done you can assemble your tomato sauce things.


Blend to make sauce.


Do the same for your yogurt sauce.



Ok take your pumpkin cubes…


Put them in a pan with the oil and fry them up.


Let them sear up a bit, takes around 5 minutes but you’ll have to go by feel on this one.



Throw in your sauce and let it simmer until it reduces.  Once it reduces take a bite and see if its mushy/tender enough without losing its cube-shape and turning into puree, if its not just add alittle more water and let it reduce again until you get the softness you want.



This is what we are looking for, gooey but still chunky, the pumpkin hasn’t lost its shape but the sauce has definitely goo’d up.



Ok, time for sexy plating time!  Dab of yogurt…


Scoop of Kadu on top of yogurt…




Top with another splatter of yogurt on top, throw some mint leaves on for garnish, and voila….


MMMMMmmmmm….that middle eastern flavor with the sweet pumpkin and the cool/refreshing/tangy yogurt…



So good…so decadent.  Serve as a side dish not as a main course.