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": "a8df6748e0bb444482893fb37c54b54a",
    "updated": "2025-05-17T04:19:16.231Z",
    "title": "Cassava Fufu (Water Fufu)",
    "subtitle": "A staple dish across West Africa",
    "description": "Cassava fufu is a fundamental dish not only in Nigeria but throughout West Africa. It is made from fermented cassava paste, also known as Akpu among the Igbo people. The fermentation typically takes between 3 to 5 days, so planning ahead is essential. The fermented paste can be portioned and frozen until ready to cook. Fermentation is a crucial step to ensure the cassava is safe to eat.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "medium cassava tubers (peeled and cut into chunks).",
          "baking soda",
          "warm water"
        ]
      }
    ],
    "instructions": [
      "To prepare the fufu paste:",
      "Place the peeled and chopped cassava along with the baking soda in a large bowl or container, and fully cover with warm water.",
      "Cover the container and keep it in a warm spot to ferment for 5 days.",
      "The cassava will soften and become easy to break apart. When breaking it down by hand, check for any tough or fibrous strands in the center of the pieces and remove them.",
      "Drain the cassava and add half of the pieces to a blender with two cups of water. Blend until you achieve a smooth, thick batter. Pour the mixture into a bowl.",
      "Blend the remaining cassava pieces following the same method.",
      "Pour the batter into a fine straining cloth placed over a large bowl. Twist and tie the cloth to secure it, then gently squeeze out any excess liquid. Discard the liquid.",
      "Place the paste into a large bowl and shape it into 4 equal mounds using your hands.",
      "Put each mound into a freezer bag and store them in the freezer. When ready to use, thaw the paste for a couple of hours. One mound serves two people.",
      "To cook the fufu:",
      "Put a mound of fufu paste into a saucepan and add 1 cup of warm water. Stir to loosen the paste.",
      "Cook on medium heat, stirring and kneading continuously with a wooden spoon for 3 to 5 minutes until it thickens.",
      "Add 1/4 cup of warm water, cover the pan, and steam on low heat for 5 minutes.",
      "Remove the lid and knead the fufu again until it becomes smooth and stretchy. A useful method is to tilt the saucepan and use the wooden spoon to knead against the side. The color should change from white to an almost translucent off-white.",
      "Remove from heat and let it stand for 2 minutes.",
      "Shape into mounds and serve with your preferred soup or stew such as afang soup, efo riro, efo egusi, groundnut soup, okra soup, or others."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]