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": "b0e915ac764a4df3ac4c9e8c212b3d22",
    "updated": "2025-05-17T04:22:46.049Z",
    "title": "Afang Soup",
    "subtitle": "A traditional dish of the Efik people of southern Nigeria",
    "description": "Afang Soup is a traditional dish from the Efik people of southern Nigeria, made with ukazi (afang) leaves and water leaves cooked alongside various chunky protein alternatives. Its slightly slimy texture offers a distinctive culinary experience. Commonly served at special events such as weddings and naming ceremonies, it is also enjoyed as a daily meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ukazi leaves or spinach (washed and drained).",
          "water leaves or watercress (washed and drained).",
          "pre-cooked meat alternatives (such as seitan, tofu, mushrooms etc).",
          "water",
          "onion (chopped).",
          "vegetable stock cube",
          "palm oil",
          "salt to taste",
          "seaweed flakes (optional)."
        ]
      }
    ],
    "instructions": [
      "Place the ukazi leaves and water leaves, or spinach and watercress, in a food blender with 1 cup of water and pulse until the leaves are broken into small pieces.",
      "Avoid over blending to prevent a smoothie-like consistency.",
      "Set aside the blended leaves.",
      "In a large pot, combine the meat alternatives, chopped onion, vegetable stock cube, and palm oil.",
      "Cook over high heat for 2 to 3 minutes.",
      "Add the chopped ukazi and water leaves along with 1/2 cup of water (use this water to rinse down the sides of the blender and pour into the pot to avoid wasting any leaves).",
      "Stir and season with salt to taste.",
      "Simmer over medium heat for another 6 to 7 minutes.",
      "Add the seaweed flakes if using.",
      "Serve hot with a swallow of your choice such as pounded yam, eba, or various types of fufu."
    ],
    "notes_ingredients": "Ukazi and water leaves can be found in specialist African food stores or online. If unavailable, spinach and watercress make good substitutes.",
    "notes_instructions": "Traditionally, the afang and water leaves are pounded in a mortar and pestle until the desired slimy texture is achieved. This texture can also be replicated by pulsing the leaves in a modern food processor."
  }
]