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": "5dba3647efc145e688dcd9c59c18434e",
    "updated": "2025-05-17T03:24:02.938Z",
    "title": "Okpa",
    "subtitle": "Okpa is a steamed pudding unique to the Igbo people of Enugu State, enjoyed widely across eastern Nigeria. It is also called Okpa Wawa or Okpa Di Oku.",
    "description": "Okpa is a steamed pudding unique to the Igbo people of Enugu State and enjoyed by many across Nigeria's eastern region. Also known locally as Okpa Wawa or Okpa Di Oku, it is made from the nutritious bambara groundnut flour and gets its distinctive bright orange color from palm oil. Commonly sold as street food, okpa makes a great breakfast when paired with porridge oats, custard, soaked garri, or ogi/akamu/pap. If uma or banana leaves are unavailable, the puddings can be steamed in small ramekins.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "okpa flour (bambara flour).",
          "palm oil",
          "scotch bonnet chillis .",
          "warm water",
          "salt",
          "uma leaves or banana leaves (optional)."
        ]
      }
    ],
    "instructions": [
      "In a large bowl, combine the okpa flour and palm oil thoroughly.",
      "Gradually add the warm water while stirring continuously until a smooth, runny batter is achieved that coats the back of a spoon.",
      "Season the mixture with salt to taste.",
      "If there are lumps, pass the batter through a fine sieve for a smoother texture.",
      "Stir in the finely chopped scotch bonnet chillis.",
      "If using uma or banana leaves, prepare and fold them into small parcels, fill with the batter, and seal securely.",
      "Alternatively, pour the batter into ramekins and cover each with foil.",
      "Another option is to use two clear plastic bags doubled up; tie a small knot at the bottom to shape a cone, pour in the batter, and seal the top tightly.",
      "Place the parcels or ramekins in a steamer and cook over medium heat for 2 hours.",
      "You may also line a pot with uma or banana leaves, add 2-3 cups of water, and set the parcels directly on top.",
      "Ensure the water does not evaporate completely during steaming.",
      "Allow the okpa to cool fully before unwrapping or unmolding.",
      "The okpa should be firm to the touch once cooked.",
      "Serve it as a snack or accompany with porridge oats or ogi/pap for breakfast or a light meal."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]