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

    [
  {
    "recipeCode": "cd9fe18e76e74d999e3703006f679e23",
    "updated": "2025-05-17T04:49:32.175Z",
    "title": "Bitter Leaf Soup (Ofe Onugbu)",
    "subtitle": null,
    "description": "This soup is named after the key ingredient, bitter leaves, a leafy green vegetable known for its medicinal and nutritious properties. The leaves have a distinctive bitter flavor that requires thorough washing and squeezing to reduce bitterness before cooking. Although some bitterness remains, it adds to the unique character of the dish. The preparation is similar to Efo Riro and pairs well with fufu, eba, semolina, and other staples. Some versions use cocoyam paste to thicken the soup, but this is optional. Outside of Africa, dried or frozen bitter leaves can often be found in local African grocery stores or through online vendors.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "palm oil",
          "onion (sliced).",
          "stew base .",
          "water",
          "vegetable stock cube",
          "iru or ogiri (optional).",
          "ground egusi",
          "meat alternatives (such as seitan, mushrooms or chopped tofu).",
          "bitter leaves (washed multiple times and finely chopped).",
          "salt to taste"
        ]
      }
    ],
    "instructions": [
      "To prepare the bitter leaves, place them in a large bowl and cover with warm water. Rub and squeeze the leaves with your hands. As you do this, foam will form and the water will turn dark green. Strain the leaves using a sieve, rinse with fresh water, and return to the bowl. Repeat this washing process 5 to 6 times until the foam diminishes and the water is mostly clear. Squeeze the leaves to remove excess water and chop them to your preferred size.",
      "Heat the palm oil in a large pot, then add the sliced onions. Cook for 2 to 3 minutes until the onions soften.",
      "Add the stew base, water, vegetable stock cube, iru or ogiri (if using), and ground egusi. Bring the mixture to a boil, then reduce the heat to medium and let it simmer for 15 minutes.",
      "Incorporate the meat alternatives and the prepared bitter leaves. Stir thoroughly to combine and season with salt to your taste. Continue simmering on medium heat for another 5 minutes."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]