Depending on where in the world you live, storing yams may be a pain for you. Especially for those who live outside Nigeria, where yams can cost a pretty penny. Buying in bulk saves you a lot of money and trips to the store. To save  yourself from the pain of wasting money, these tips provided by Lola Sotanwa and Ade. A are very valuable.

First, there has to be steady power supply to the freezer, as long periods of power cuts would most likely defrost the yam, discolour it and ruin it’s texture.


1. Cut/slice, wash and pack ur yam pieces into freezer bags. So be sure to pack the number of pieces u need to cook at a time.


As it might be hard to start removing pieces once frozen, Ade provided a valuable tip that is used by supermarkets for frozen potato chips. Which is, you put the yam slices on a flat tray lined with greaseproof paper and put it into the freezer for about 4 hours or until frozen.


When frozen remove pieces and transfer to a freezer bag. The pieces will not stick together and you can select for use at your convenience.



Now that you have your yams stored properly in the freezer, when you need it

2. Cook frm frozen, DON’T thaw. Frm freezer to pot straight. No pause, no stops.

3. Most importantly cook in boiling water, NOT cold or warm water. So get ur pot of water boiling before u get the yam out of the freezer.

I’ve heard people say u can freeze a whole yam. Personally, I don’t think you can freeze a whole yam without cutting first, because that means when u want to cook it u now have to thaw for an hour or more and that spoils the texture and outcome.

That’s the technique that has worked for me, I too wasted yams before I got it right. Now I can make asaro from frozen yam or blender pounded yam.

Pictures courtesy Lola Sotonwa and Ade Akinlaja