How to make African-Influenced Peanut Stew (Vegan) in Instant Pot – VR 180 3D Cooking Video

This video is VR 180 3D, best viewed in a VR headset such as the Oculus Quest 2.

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In this video, Geoff from geoffmobile.com shows how to make an African-Influenced Peanut Stew (Vegan) in the Instant Pot pressure cooker. This was recorded in 3D 180 VR using the Vuze XR – a 180 3D VR camera.

African Peanut Stew – Geoff’s version

Cookbook Author Megan Gilmore writes:
“Loaded with nutrients, African peanut stew has a unique flavor that my family finds addictive. The combination of ginger and peanut butter reminds me of a slightly spicy Thai peanut sauce, with an earthy sweetness from the sweet potato. I use red quinoa in this stew because it retains its texture better than other varieties, but any color will do for the added plant-based protein.”

1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
2 cloves garlic, minced (can use 3 cloves if a larger portion is desired)
2 tablespoons minced fresh ginger (2-inch knob) or 1 tsp dried powdered ginger
2 sweet potatoes, peeled and cut into 1-inch chunks – use larger chunks if desired (can use 3 sweet potatoes if a larger portion is desired)
One 15-ounce can diced tomatoes or a large can of tomato sauce
½ cup all-natural peanut butter
2 teaspoons fine sea salt (optional – can use a smaller amount such as 1/8 tsp or omit entirely if desired)
½ teaspoon red pepper flakes (optional, only use if you want a spicy dish)
1/2 cup uncooked quinoa, rinsed (or could use up to 1 cup uncooked quinoa if a larger portion is desired)
3 to 4 cups water
2 cups finely chopped kale, stems removed, or 2 cups frozen chopped kale (or spinach)

Important note: Please do *not* stir the pot after adding the peanut butter and quinoa. Keeping the peanut butter and quinoa on top without stirring, is a good way to prevent the dish from burning on the bottom.

Directions:

Press Sauté on medium/normal and add the olive oil to the Instant Pot. Once the oil is hot but not smoking, add the onion and sauté until softened, stirring frequently, about 2 minutes. Press Cancel and stir in the garlic and ginger while the pot is still hot.

Add 3 cups of the water, the sweet potato, tomatoes with their juices/tomato sauce, peanut butter, salt (optional), red pepper flakes (optional), and quinoa on top, all without stirring. (The peanut butter will blend in as the soup cooks.) Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 7 minutes.

When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Stir in the kale, which should wilt quickly.

For a thicker stew, press some of the cooked sweet potatoes against the side of the pot and stir them in until you have a creamier texture. If you like a thinner soup, add up to 1 cup of the remaining water. Taste and adjust the seasoning as needed, and serve warm. Store leftovers in an airtight container in the fridge for 1 week

– Recipe adapted from Megan Gilmore – Thank you!!
“The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore”
recipes.instantpot.com/author/thefreshandhealthyipcookbook/
detoxinista.com/
detoxinista.com/best-instant-pot-cookbook/

Here are my social links:
youtube.com/geoffmobile
twitter.com/gpeters
facebook.com/geoff.peters

Shout out to Chef Victor Bongo who makes a very famous African Peanut Soup (also very good – the recipe is available in his cookbook):
www.facebook.com/profile.php?id=100050287938039

Technical notes:
VR 180 3D video was captured in manual exposure setting (shutter 1/60, ISO 200), and exported in Auto/Optimal ProRes 422 from Vuze XR Studio. Video edited in Adobe Premiere (Legal Creative Cloud license) and exported as a 5.7k 3D stereoscopic side-by-side VR 180 H.264 video using “target bitrate” of 135 Mbps and “maximum bitrate” of 240 Mbps, at maximum rendering depth and maximum render quality.

For filming cooking videos I highly recommend using manual exposure on the Vuze XR (as the auto exposure often seems to overexpose the ingredients in the Instant Pot in cooking videos).

Live Sound during cooking was recorded using on-camera audio. Voiceover Audio was recorded later, using a Zoom H1 with Sennheiser ME-2 Lavalier microphone. Background music was created by Geoff Peters.

This VR 180 3D video was filmed using a Vuze XR camera.
Please watch using the Youtube App on an Oculus Quest 2 VR (Virtual Reality) headset for the best 3D experience!

Thanks for watching!
Cheers,
Geoff
geoffmobile.com

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