In this eye-opening video, Claudy calls out common mistakes like peeling, washing, and freezing yams raw (which leads to discoloration and sogginess). Instead, she demonstrates three diaspora-friendly methods using everyday kitchen tools. Starting with bulk-buying tips (get vendors to cut and clean yams to avoid rot), she dives into:

1. Blanched & Frozen Yam Slices: Peel, slice, blanch in salted hot water for exactly 1 minute, shock in cold water, pat dry, remove dark spots, and freeze in Ziploc bags. These stay firm, white, and fresh for months – ideal for boiling or porridge.
2. Pre-Boiled Yam for Fufu: Peel, cube, boil until soft, mash or blend into fufu dough, portion into balls, wrap in cling film, and freeze. Thaw and microwave for quick, lump-free fufu that tastes fresh – no food processor needed post-freeze.
3. Dehydrated Yam Flour: Peel, slice thinly, dehydrate (using a Ninja 6-in-1 or oven) until crisp, blend into fine powder, and store in airtight containers. Rehydrate with cold water, cook into pounded yam – lasts over a year without refrigeration!

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