Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "5bb86e4383234cf6b6682779a5b7f260",
    "updated": "2025-05-17T10:05:41.385Z",
    "title": "Fried Mandazi",
    "subtitle": "(Sweet Cardamom Zanzibari Fried Bread)",
    "description": "This Zanzibari delicacy also has a baked version and, in southern regions, a firmer variant known as mucuscus. However, the light and airy fried mandazi remains the most beloved. The moment the dough triangles hit the hot oil and begin to swell is truly enchanting. The subtly sweet, tender bread pairs wonderfully with tea or can be used to scoop up rich, saucy dishes such as Coconut Creamed Spinach or Slow-Cooked Coconut Beans.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "active dry yeast",
          "warm water (100° to 110°f).",
          "unbleached all-purpose flour, plus more for rolling",
          "sugar",
          "dried milk powder",
          "baking powder",
          "ground cardamom",
          "kosher salt",
          "vegetable oil, plus more for frying"
        ]
      }
    ],
    "instructions": [
      "In a small bowl, combine the yeast and warm water; stir well and let it sit until it becomes foamy, about 10 minutes. If no foam appears, the yeast may be inactive, so discard and try again with fresh yeast.",
      "In a medium bowl, whisk together the flour, sugar, dried milk powder, baking powder, cardamom, and salt.",
      "Add the yeast mixture and oil to the dry ingredients and stir by hand until a dough forms. If the dough is too sticky, sprinkle in a little more flour.",
      "On a floured surface, knead the dough until it is smooth and elastic, about 4 to 6 minutes.",
      "Shape the dough into a ball, place it back in the bowl, cover with plastic wrap, and let it rest in a warm spot until it rises slightly—about 1 to 3 hours. It will not double in size.",
      "Turn the dough out onto a lightly floured surface and knead it a few times more until smooth and pliable.",
      "Divide the dough into 5 equal balls.",
      "Knead each ball by squeezing it in your hand a few times, then roll it out into a disk roughly 8 inches in diameter and ½ inch thick, using a floured rolling pin and turning the dough often to maintain shape.",
      "Cut each disk into four triangular pieces, about 4 inches each.",
      "Heat 2 to 3 inches of oil in a wok or deep pot over medium-high heat until a deep-fry thermometer reads 350°F.",
      "Carefully add a few mandazi triangles to the hot oil and fry, occasionally ladling hot oil over them and flipping once after they puff, for 30 seconds to 1 minute until they turn light golden brown.",
      "Remove the fried mandazi with a slotted spoon and drain on paper towels.",
      "Serve warm with karak tea as a snack or alongside coconut-simmered vegetable dishes."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]