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": "bf63eec3df6047ff9cbfd194e56daa97",
    "updated": "2025-05-17T04:39:43.306Z",
    "title": "Gwate Acha",
    "subtitle": "A traditional savory porridge from Plateau State made with fonio and nutritious vegetables, also known as Pete Acha, Gote, Gwete, or Tere.",
    "description": "This savory porridge from Plateau State combines fonio with a variety of nutritious vegetables. Known by several names including Pete Acha, Gote, Gwete, and Tere, this dish is both flavorful and wholesome. The recipe below features classic ingredients, but you can customize the vegetable mix to your preference. Similar to couscous, fonio expands to twice its size when cooked.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "onion (chopped).",
          "shredded white cabbage or lettuce",
          "carrots (peeled and diced).",
          "garden eggs or aubergine (diced).",
          "groundnut (roasted and ground).",
          "scotch bonnet chilli (finely chopped).",
          "fonio",
          "vegetable stock cubes",
          "salt to taste",
          "pre-cooked meat substitute of your choice (such as roasted mushrooms or seitan pieces).",
          "shredded spinach",
          "shredded yakuwa/sorrel leaves or kale leaves (optional).",
          "spring onion (finely chopped)."
        ]
      }
    ],
    "instructions": [
      "Place the chopped onions, cabbage, carrots, garden eggs, groundnut, and scotch bonnet in a large pot. Add enough water to just cover the ingredients.",
      "Bring to a boil, then reduce to medium heat and simmer for 10 minutes until the vegetables begin to soften.",
      "Stir in the fonio and add 2 cups of water. Mix thoroughly with a wooden spoon.",
      "Season with vegetable stock cubes and salt according to your taste.",
      "Continue simmering uncovered for 5 minutes.",
      "Once the porridge thickens, add the pre-cooked meat substitute, shredded spinach, and yakuwa or kale leaves.",
      "Simmer on low heat for another 5 minutes, stirring frequently to combine.",
      "If you prefer a thinner consistency, add 1/2 to 3/4 cup of boiling water at this point.",
      "Remove from heat and let the porridge rest for 5 minutes. Serve garnished with chopped spring onions."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]