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": "2c384afe1d964d4b8868c9672352d548",
    "updated": "2025-04-24T00:03:55.971Z",
    "title": "Coconut Stew with Rice & Peas and Fried Plantain",
    "subtitle": "A taste of the Caribbean with creamy coconut stew, rice and peas, and perfectly caramelized plantains.",
    "description": "This vibrant Caribbean-inspired dish features a creamy coconut stew, flavorful rice and peas, and sweet caramelized fried plantains. It's a delicious and satisfying meal.",
    "ingredients": [
      {
        "section": "For the curry",
        "ingredients": [
          "coconut oil",
          "red onion, cut into chunks",
          "piece of fresh ginger, finely chopped",
          "garlic cloves, crushed",
          "red chilli, deseeded and finely chopped",
          "jerk seasoning",
          "sea salt and pepper",
          "butternut squash, peeled and cubed",
          "maris piper potatoes, peeled and cubed",
          "aubergine (eggplant), cubed",
          "courgette (zucchini), cubed",
          "red (bell) pepper, cubed",
          "x 400 ml (396.893 g) can coconut milk",
          "vegetable stock",
          "tomato puree",
          "juice of",
          "canned chickpeas, drained and rinsed",
          "toasted cashew nuts",
          "handful of spinach",
          "peeled and cubed mango"
        ]
      },
      {
        "section": "For the rice and peas",
        "ingredients": [
          "x 400 g (396.893 g) can kidney beans, liquid reserved",
          "x 400 ml (396.893 g) can coconut milk",
          "vegetable stock",
          "fresh thyme leaves",
          "sea salt and black pepper",
          "long grain rice, rinsed"
        ]
      },
      {
        "section": "For the fried plantain",
        "ingredients": [
          "plantains, peeled and cut into 1 cm (3½-in) discs",
          "coconut oil"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the coconut stew. In a large pot or Dutch oven, heat the coconut oil over low heat. Add the chopped red onion, ginger, garlic, and chili. Cook gently for a few minutes, stirring occasionally, until softened.  Incorporate the jerk seasoning, salt, and pepper, and cook for another 2 minutes.",
      "Add the butternut squash, potatoes, aubergine, courgette, and red bell pepper to the pot. Sauté for 4-5 minutes, until the vegetables begin to soften.",
      "Pour in the coconut milk, vegetable stock, tomato puree, and lime juice. Cover the pot and simmer for 15-20 minutes, stirring occasionally.",
      "While the stew simmers, prepare the rice and peas. In a separate saucepan, combine the kidney beans (including their liquid), coconut milk, vegetable stock, thyme, salt, and pepper. Bring the mixture to a boil.",
      "Once boiling, add the rinsed rice and stir well.  Let it boil for a couple of minutes, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through and fluffy.",
      "Check the stew after 15 minutes. If the squash and potatoes are tender, add the chickpeas, toasted cashews, spinach, and mango.  If not, continue simmering until the vegetables are cooked through.",
      "Simmer for an additional 3 minutes, then remove from heat.",
      "Shortly before serving, prepare the fried plantains. Heat the coconut oil in a large, non-stick skillet over medium heat. Fry the plantain slices on both sides until golden brown and caramelized.",
      "Serve the stew, rice and peas, and fried plantains together in generous bowls. Garnish with a lime wedge and fresh coriander, if desired."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]