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": "3083e19bf74840439e7e286ce43d43c3",
    "updated": "2025-05-17T02:46:04.925Z",
    "title": "Party Jollof Rice",
    "subtitle": "A classic and comforting West African dish full of bold flavors.",
    "description": "Growing up, my family eagerly anticipated eating Jollof every Sunday, often accompanied by delicious side dishes such as fried plantain, coleslaw, and moin moin. It's hard to imagine any Nigerian celebration or special event without Jollof rice as one of the main offerings. Traditional \"party jollof rice\" is cooked outdoors over an open flame, with firewood imparting a smoky and aromatic flavor to the dish. In this modern take, adding liquid smoke can replicate those smoky notes, or you can carefully allow the rice to develop a slight char at the bottom to achieve that classic smoky taste.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long-grain rice or \"sella\" golden basmati rice",
          "tomatoes (roughly chopped).",
          "red bell pepper .",
          "scotch bonnet chilli",
          "garlic",
          "fresh grated ginger",
          "water",
          "sunflower oil",
          "red onion (sliced).",
          "tomato paste",
          "curry powder",
          "dried thyme",
          "bay leaf",
          "vegetable stock cube",
          "liquid smoke (optional).",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Rinse the rice several times under cold water and set aside.",
      "Combine the tomatoes, red bell pepper, chilli, garlic, and ginger in a blender with 1 cup of water and blend until smooth.",
      "Heat the sunflower oil in a large saucepan or pot.",
      "Add the sliced onions and sauté for 2 to 3 minutes.",
      "Pour in the blended pepper and tomato mixture.",
      "Cook over high heat for 5 minutes.",
      "Add the rinsed rice, 1/2 cup of water, tomato paste, curry powder, dried thyme, bay leaf, vegetable stock cube, liquid smoke (if using), and salt.",
      "Stir thoroughly to combine all ingredients.",
      "Bring to a boil, then cover and reduce heat to simmer for 25 to 30 minutes until the rice is tender and has absorbed most of the liquid.",
      "Gently fluff the rice, remove from heat, and let it rest for 5 minutes.",
      "Serve warm with your preferred side dishes such as fried plantain, coleslaw, moin moin, or mixed vegetables."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]