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": "21aacc9327d84cb2bb88dfa15dcec357",
    "updated": "2025-05-17T02:36:49.219Z",
    "title": "Ayamase (Ofada Stew)",
    "subtitle": "Traditionally served with Ofada rice",
    "description": "This flavorful Ayamase (Ofada Stew) resembles Ata Dindin, featuring green peppers, palm oil, and iru (locust beans). Traditionally paired with Ofada rice, this rich and robust stew complements a variety of starches.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "green bell peppers .",
          "red onions (1 roughly chopped, 1 sliced).",
          "scotch bonnet chillies (adjust to spice tolerance).",
          "green bird's eye chillies (optional).",
          "water",
          "palm oil",
          "iru (locust beans).",
          "roasted meat substitute (such as firm tofu, aubergine or mushrooms).",
          "vegetable stock cube",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Place the peppers, roughly chopped onions, and chillies in a food processor and pulse with 1 and 1/2 cups of water until you have a chunky sauce.",
      "Pour the mixture into a strainer to allow excess water to drain naturally, without pressing down.",
      "Reserve the strained liquid for use in soups or as a vegetable broth.",
      "Heat the palm oil in a pot until it becomes clear to bleach it.",
      "When the oil begins to smoke, turn off the heat and let it cool for 1-2 minutes, then return to medium heat.",
      "Add the thinly sliced onions and iru, frying for 2 minutes.",
      "Stir in the blended peppers and the roasted meat substitute.",
      "Season with the vegetable stock cube and salt to taste.",
      "Cook uncovered over low to medium heat for 45-50 minutes, stirring occasionally to prevent burning.",
      "The stew will thicken and darken in color as it cooks.",
      "Serve hot with steamed rice, yam, boiled plantain, sweet potatoes, or your preferred starch.",
      "Due to its strong and concentrated flavor, a small amount is sufficient."
    ],
    "notes_ingredients": "",
    "notes_instructions": "The strained pepper liquid can be saved and used in other dishes. Adjust the number of scotch bonnet chillies according to your preferred spice level. Green bird's eye chillies are optional."
  }
]