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": "b859c54d4cdf4f04916701de4ef6560e",
    "updated": "2025-04-23T23:26:54.620Z",
    "title": "Braised Jackfruit Chili",
    "subtitle": "",
    "description": "Inspired by the flavors of a popular London street food vendor, this recipe offers a delicious and simplified take on braised jackfruit chili. Our method streamlines the process by roasting spiced jackfruit and combining it with a rich and flavorful chili base.",
    "ingredients": [
      {
        "section": "For the spice mix",
        "ingredients": [
          "chilli powder",
          "salt",
          "ground cumin",
          "dried oregano",
          "ground allspice",
          "ground cinnamon"
        ]
      },
      {
        "section": "For the chili",
        "ingredients": [
          "x 400g tin young green jackfruit in water",
          "red onions",
          "celery stick",
          "carrot",
          "garlic cloves",
          "red pepper",
          "yellow pepper",
          "fresh red chillies",
          "x 400g tin kidney beans",
          "walnuts",
          "olive oil, plus extra for drizzling",
          "salt",
          "x 400g tins plum tomatoes",
          "bay leaf",
          "dried ancho chilli (about 6g), optional",
          "dark chocolate",
          "soy sauce",
          "water"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "cooked basmati rice or x 250g bags microwaveable brown basmati rice",
          "lime",
          "mixed salad"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 220°C. Line a baking tray. Have a fine grater or microplane ready. Prepare a large saucepan or wok.",
      "Prepare the jackfruit: Combine all spice mix ingredients in a small bowl. Drain the jackfruit, rinse under cold water, and pat dry.  Pull the jackfruit apart into pieces using two forks. Pat dry again. Transfer to the lined baking tray, drizzle with olive oil, sprinkle with half the spice mix, and toss to coat. Roast for 20-30 minutes.",
      "Make the chili: Finely chop the red onions. Thinly slice the celery. Dice the carrot (a food processor can be used). Grate the garlic. Halve, core, and chop the peppers into bite-sized pieces. Remove the stems from the chilies and thinly slice (remove seeds if desired). Drain and rinse the kidney beans. Roughly chop the walnuts.",
      "Heat the olive oil in the saucepan or wok over medium heat. Add the onions and a pinch of salt, stirring for 3-4 minutes. Add the garlic and stir for 1 minute. Add the celery and carrot, cooking and stirring for 3 minutes. Add the remaining spice mix and stir for 30 seconds. Add the peppers and chilies, stirring for 3-4 minutes. Add the walnuts, roasted jackfruit, plum tomatoes, bay leaf, ancho chili (if using), dark chocolate, drained kidney beans, soy sauce, and water. Reduce heat and simmer for 12-15 minutes, allowing the chili to thicken.",
      "Serve: Remove the ancho chili and bay leaf. Prepare the rice. Cut the lime into wedges. Serve the chili over the rice with a side salad and lime wedges."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]