Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "ea02018d61c941139c621708392ca8d4",
    "updated": "2025-05-17T05:15:20.218Z",
    "title": "Ofensala (White Soup)",
    "subtitle": "A tasty vegan adaptation of a classic Igbo soup.",
    "description": "This flavorful soup comes from the Igbo tribe and is known as white soup due to its light color. Unlike many traditional soups, this version does not include palm oil. Catfish is typically used as the main protein, but this vegan adaptation suggests jackfruit for its flaky texture. Yam serves as a natural thickener, giving the soup its distinctive body.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "diced yam",
          "warm water",
          "scotch bonnet chilli",
          "vegetable stock cube",
          "whole uda pods or ground white pepper",
          "seaweed flakes (optional).",
          "ground ehuru (calabash nutmeg).",
          "ogiri",
          "salt to taste",
          "pre-cooked meat alternative of your choice (such as roasted tofu, mushrooms or seitan).",
          "uziza leaves (washed, drained and roughly chopped).",
          "utazi leaves (washed, drained and roughly chopped)."
        ]
      }
    ],
    "instructions": [
      "Place the diced yam in a pot and cover it completely with water.",
      "Bring the water to a boil over high heat and cook the yam for 15-20 minutes until it becomes tender.",
      "If using dried uziza and utazi leaves, soak them in boiling water for 10 minutes, then drain and rinse thoroughly to remove any stems, grit, or dirt. Drain again, chop, and set aside.",
      "Allow the yam to cool slightly for about 5 minutes, then transfer it to a food blender along with 2 cups of water from the pot.",
      "Add the scotch bonnet chilli and blend until smooth.",
      "Pour 2 cups of water into a pot and bring it to a boil.",
      "Stir in the vegetable stock cube, uda pods or white pepper, seaweed flakes, ehuru, ogiri, and salt to taste.",
      "Add the yam blend to the pot and stir continuously over low heat until the soup is well combined.",
      "Incorporate the pre-cooked meat alternative, along with the utazi and uziza leaves, and simmer over medium heat for an additional 3 minutes.",
      "If the soup becomes too thick, add a small amount of hot water to achieve your desired consistency."
    ],
    "notes_ingredients": "If fresh yam is unavailable, you may substitute it with a small amount of yam flour mixed into the vegetable broth.",
    "notes_instructions": ""
  }
]