Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers ar (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en ar.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : ar (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "b55669f2f77141128791f107aca12d05",
    "updated": "2025-05-17T04:29:25.654Z",
    "title": "Banga Rice",
    "subtitle": "A traditional rice dish native to the Urhobo people of southern Nigeria.",
    "description": "Banga Rice is a traditional dish from the Urhobo people of southern Nigeria, characterized by its rich flavor from palm fruit concentrate, also known as palmnut cream. While homemade palm fruit concentrate is an option, canned versions are readily available and simplify the cooking process. Traditionally, smoked fish and ground crayfish are included, but this recipe features a creative twist with smoky jackfruit and optional seaweed. If jackfruit is unavailable, shredded mushrooms make an excellent substitute.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long-grain rice",
          "jackfruit",
          "sunflower oil",
          "smoked paprika",
          "liquid smoke (optional).",
          "palm fruit concentrate",
          "water",
          "red onion (finely chopped).",
          "scotch bonnet chilli (finely chopped).",
          "cayenne pepper or cameroon pepper",
          "vegetable stock cube",
          "seaweed flakes (optional).",
          "salt to taste",
          "handful scent leaves or basil leaves (chopped)."
        ]
      }
    ],
    "instructions": [
      "Place the rice in a large pot and cover it entirely with water.",
      "Parboil over medium heat for 15 minutes.",
      "Drain the rice using a sieve to remove excess water.",
      "Rinse the rice under cold water to cool it completely.",
      "Set aside.",
      "Meanwhile, prepare the smoky jackfruit by frying it in sunflower oil with smoked paprika over high heat.",
      "Once the jackfruit begins to crisp, add the optional liquid smoke.",
      "Remove from heat and set aside.",
      "In a large pot, combine the palm fruit concentrate and 2 and 1/2 cups of water.",
      "Bring to a boil over high heat, then add the chopped onions, scotch bonnet chilli, cayenne or cameroon pepper, vegetable stock cube, seaweed flakes, and salt to taste.",
      "Cover and allow to boil for 5 minutes.",
      "Stir in the parboiled rice until well mixed.",
      "Cover and simmer over medium-low heat for 25 to 30 minutes.",
      "Add the chopped scent or basil leaves and the smoky jackfruit towards the end of cooking.",
      "The rice is ready when it has softened and most of the liquid has been absorbed.",
      "Stir well to combine all ingredients thoroughly.",
      "Serve hot alongside fried plantain and/or salad."
    ],
    "notes_ingredients": "If you do not have access to jackfruit, shredded mushrooms are a great alternative.",
    "notes_instructions": ""
  }
]