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": "ea75aa818b054c86936b4f72cd60b66b",
    "updated": "2025-05-17T05:16:27.847Z",
    "title": "Masa",
    "subtitle": "This traditional Hausa snack",
    "description": "This traditional Hausa snack requires some patience as the batter needs time to rise, but the actual preparation is quite simple. Masa is a rice-based pancake, also called Waina in parts of northern Nigeria, known for its fluffy texture and delightful flavor. It can be enjoyed sweet or savory depending on your choice of accompaniments.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "raw short grain or jasmine rice (soaked overnight and drained).",
          "pre-cooked short grain or jasmine rice",
          "active dry yeast",
          "sugar",
          "salt",
          "water",
          "baking soda",
          "sunflower or vegetable oil for frying"
        ]
      }
    ],
    "instructions": [
      "In a small bowl, combine the yeast, sugar, and a quarter cup of warm water. Set aside for 10 minutes until the mixture becomes foamy.",
      "Place the soaked raw rice and pre-cooked rice in a blender with about 3/4 cup of water and blend until you obtain a smooth, creamy batter.",
      "Transfer the batter to a large bowl, then add the yeast mixture and salt. Stir well to mix everything thoroughly.",
      "Cover the bowl and let the batter rest in a warm place for 2-3 hours. For a stronger fermented flavor, you can leave it for up to 6-8 hours. The batter will expand, so ensure the bowl is large enough to accommodate this.",
      "Just before cooking, add the baking soda to the batter and stir well.",
      "Heat oil in a frying pan or a masa pan (a pan with round indentations) over low heat. Fry the masa in batches. If using a frying pan, you may make large or small masa. Cook until the underside is golden brown and bubbles form on top, then carefully flip to brown the other side. With a masa pan, use a skewer or chopstick to turn them gently.",
      "Serve masa plain or accompany it with sweet or savory porridges, vegetable suya, spicy pepper stew, or dipped in yaji/suya spice. There are many ways to enjoy this versatile snack!"
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]