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

    [
  {
    "recipeCode": "4f9a914c9ed2401499d3d3d461bfc05f",
    "updated": "2025-05-17T03:07:21.744Z",
    "title": "MIYAN ZOGALE (MORINGA SOUP)",
    "subtitle": null,
    "description": "Travel north once again with this flavorful groundnut and zogale (moringa) soup, a beloved dish among the Hausa people of northern Nigeria. While moringa is often consumed as tea or powder for its many nutrients, its fresh leaves are also a key ingredient in various savory recipes. Fresh moringa leaves can typically be found online or at well-stocked African grocery stores. If only dried leaves are available, soak them in warm water for 2 hours before cooking. Spinach or kale can be used as substitutes if moringa leaves are unavailable. Traditionally, moringa leaves are cooked with a small amount of potash to soften their slightly tough texture; baking soda can be used as an alternative. This soup pairs wonderfully with Tuwo Shinkafa or Tuwo Masara, but also complements any swallow dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "moringa leaves (washed).",
          "palm oil or groundnut oil",
          "onion (finely chopped).",
          "stew base",
          "yaji/suya spice",
          "vegetable stock cube",
          "ground or chopped dawadawa (fermented locust beans).",
          "roasted groundnut (ground to a smooth paste).",
          "meat alternative of your choice (such as mushrooms, roasted tofu or seitan).",
          "salt to taste"
        ]
      }
    ],
    "instructions": [
      "Place the moringa leaves in a pot, cover with 3 cups of boiling water, and cook on high heat for 7-8 minutes.",
      "Drain the leaves through a strainer (reserve the liquid to enjoy as a nutritious tea) and rinse thoroughly with cold water.",
      "Set the moringa leaves aside.",
      "Heat the palm oil in a pot and sauté the chopped onions.",
      "Cook for 2-3 minutes over medium heat until the onions begin to soften.",
      "Add the stew base, 1 cup of water, yaji/suya spice, vegetable stock cube, dawadawa, groundnut paste, your choice of meat alternative, and salt to taste.",
      "Simmer for 12-15 minutes over medium heat, stirring occasionally.",
      "Add the moringa leaves and continue to simmer for another 5 minutes.",
      "Serve hot alongside tuwo shinkafa or tuwo masara."
    ],
    "notes_ingredients": "If only dried moringa leaves are available, soak them in warm water for 2 hours before cooking. Spinach or kale can also be used as suitable substitutes if fresh or dried moringa leaves are not accessible.",
    "notes_instructions": null
  }
]