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": "193b831654284cb68f58fd874c9194c8",
    "updated": "2025-04-24T14:20:33.046Z",
    "title": "The Hearty Vegetarian Gumbo",
    "subtitle": null,
    "description": "Vegetarian gumbo often lacks the depth of flavor found in traditional meat-based versions. This recipe addresses this by incorporating a technique inspired by Indian cookery, using soy sauce and liquid smoke to infuse rich, smoky notes. A flavorful paste made from aromatics, spices, and vegetables forms the foundation of this delicious and satisfying gumbo.",
    "ingredients": [
      {
        "section": "For the roux",
        "ingredients": [
          "canola oil",
          "all-purpose flour"
        ]
      },
      {
        "section": "For the flavoring paste",
        "ingredients": [
          "chopped tomato (1 medium)",
          "chopped onion (1 medium)",
          "garlic",
          "vegetarian worcestershire sauce",
          "creole mustard",
          "liquid smoke",
          "vinegar",
          "hot sauce",
          "soy sauce",
          "dried thyme",
          "red pepper flakes",
          "smoked paprika",
          "nutmeg",
          "dried oregano"
        ]
      },
      {
        "section": "For the gumbo",
        "ingredients": [
          "vegetable stock",
          "sliced okra ((355.6 mm) slices, stem-end discarded)",
          "red beans (1 16 ounce can, drained and rinsed, or make your own)",
          "crimini mushrooms, quartered",
          "diced zucchini (1 medium)",
          "diced green pepper (1 large)",
          "diced red pepper (1 large)",
          "thinly sliced celery (2 ribs)"
        ]
      },
      {
        "section": "For serving",
        "ingredients": [
          "cooked jasmine rice",
          "sliced green onion (to garnish)",
          "baby dill (to garnish)"
        ]
      }
    ],
    "instructions": [
      "Start by making the roux. In a cold medium-sized Dutch oven (the same pot you'll use for the gumbo), combine the canola oil and all-purpose flour.",
      "A heavy pot ensures even heat distribution, which is crucial for roux making.",
      "Turn the heat to medium and whisk constantly.  After about 5 minutes, the mixture will develop a nutty, fragrant aroma.",
      "Reduce the heat to low and continue whisking every minute, preventing burning. Cook for another 20 minutes, or until the roux reaches the color of an old penny.",
      "Remove the pot from the heat.",
      "In a food processor, combine the tomato, onion, garlic, Worcestershire sauce, mustard, liquid smoke, vinegar, hot sauce, soy sauce, thyme, red pepper flakes, paprika, nutmeg, and oregano. This blend will create the flavor base for the gumbo.",
      "Process until smooth.",
      "Return the Dutch oven with the roux to medium-high heat. Immediately add the processed mixture and stir to combine.",
      "Cook and stir until the liquid evaporates and the mixture thickens to a paste.",
      "Pour in the vegetable stock and stir. Once heated through, reduce the heat to medium-low.",
      "Add the okra, red beans, mushrooms, zucchini, green pepper, red pepper, and celery.",
      "Cook uncovered for 20 minutes, until heated through but not overcooked.",
      "Serve the gumbo over about ½ cup of cooked jasmine rice, garnished with sliced green onions and a sprig of fresh dill. Crusty French bread and butter make excellent accompaniments."
    ],
    "notes_ingredients": null,
    "notes_instructions": "To reduce okra's sliminess, sauté the sliced okra in 1 tablespoon of hot canola oil until lightly browned before adding it to the gumbo."
  }
]