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": "59fa163e778e4ec1a19264db2a3c130e",
    "updated": "2025-04-22T23:15:09.157Z",
    "title": "Trinidadian Doubles",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Chickpea Curry",
        "ingredients": [
          "batch chickpea curry (use a scotch bonnet chili and 1 tbsp caribbean curry powder instead of all the spices)"
        ]
      },
      {
        "section": "For the Baras (Flatbreads)",
        "ingredients": [
          "active dried yeast",
          "strong white bread flour",
          "plain (all-purpose) flour, plus extra for dusting",
          "sea salt",
          "ground turmeric",
          "ground cumin",
          "caster (superfine) sugar",
          "baking powder",
          "olive oil, plus extra for greasing",
          "litres (2% pints) vegetable oil"
        ]
      },
      {
        "section": "For the Tamarind Sauce",
        "ingredients": [
          "tamarind paste",
          "scotch bonnet chili",
          "onion",
          "garlic cloves",
          "juice of",
          "fresh thyme leaves",
          "caster (superfine) sugar"
        ]
      },
      {
        "section": "For the Cucumber Salsa",
        "ingredients": [
          "cucumber, seeds removed, grated",
          "sea salt",
          "dried chili flakes"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the baras (flatbreads).",
      "In a measuring jug, combine the yeast with 315ml (1½ cups) of lukewarm water. Allow the yeast to activate for a few minutes.",
      "In the meantime, combine all the dry ingredients for the baras in a stand mixer fitted with a dough hook. Mix thoroughly.",
      "Add the yeast mixture and olive oil to the dry ingredients. Mix at a medium speed.",
      "Knead the dough for 8 minutes. Adjust the consistency by adding a small amount of flour if the dough is too wet, or a little water if too dry.",
      "Lightly grease a bowl with oil. Place the dough in the bowl, cover it with a damp cloth, and let it rise in a warm place for approximately 45 minutes, or until doubled in size.",
      "To prepare the tamarind sauce, combine all the sauce ingredients with 240ml (1 cup) of water in a blender. Blend until smooth.",
      "Pour the blended mixture into a small saucepan and simmer over low heat for about 15 minutes, allowing it to thicken.",
      "The tamarind sauce is ready once it has reached a desired thickness.",
      "For the cucumber salsa, combine all the salsa ingredients in a bowl and mix well.",
      "Return to the risen bara dough. Lightly flour your work surface and remove the dough from the bowl.",
      "Shape the dough into a large log and divide it into 16 equal portions.",
      "Roll each portion into a circle approximately 1cm (⅜-in) thick and 13cm (5in) in diameter. Lightly flour each circle and place them on a sheet of parchment paper.",
      "Heat a generous amount of vegetable oil in a large saucepan over medium heat.  Test the oil temperature by inserting a wooden spoon; if bubbles form around the spoon, the oil is ready.",
      "Carefully place one bara into the hot oil and fry for 2 minutes per side, using a slotted spoon to flip it.",
      "Once the bara is golden brown and puffy, remove it from the oil and place it on a plate lined with paper towels to absorb any excess oil.",
      "Repeat the frying process for the remaining baras, frying one at a time.",
      "To serve, place two baras on a piece of parchment paper and top them generously with the chickpea curry, tamarind sauce, and cucumber salsa."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]