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": "d3b75f466aec4b0da71c0195de4296e5",
    "updated": "2025-05-17T22:36:21.012Z",
    "title": "Okra and Red Chilli Stew",
    "subtitle": "يخنة باميه",
    "description": "As a child, I visited a friend in the Old City of Jerusalem. Her mother sent us to the market to buy fresh red chilli paste. I didn't know its purpose until lunch, when we enjoyed okra stew and tears flowed down my cheeks. I wasn't fond of the traditional lamb stew, but this intensely spicy vegetarian version won me over—despite the tears. This recipe is my own take on that dish from over 20 years ago—bold and flavorful, yet not overwhelmingly hot. A variation with meat is included below.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onion, finely diced",
          "garlic, crushed",
          "green chillies, finely diced",
          "okra, fresh or frozen, stems trimmed .",
          "ripe vine tomatoes, chopped (or use a 400 g can chopped tomatoes).",
          "salt",
          "nine spice mix .",
          "ground cumin",
          "pomegranate molasses",
          "red chilli paste, such sharissa (optional)."
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "vermicelli rice or bread"
        ]
      }
    ],
    "instructions": [
      "Heat the oil over medium-high heat in a Dutch oven or casserole dish. Add the onion and cook for 3-5 minutes until softened.",
      "Stir in the garlic and chillies, frying for another minute. Then add the okra, cooking and stirring until it develops a golden hue, about 5 minutes.",
      "Add the tomatoes, salt, and spices; mix well. Bring to a boil, then reduce the heat and simmer covered until the stew thickens slightly, approximately 15 minutes.",
      "Remove the lid, stir in the pomegranate molasses and red chilli paste, mixing thoroughly.",
      "Take off the heat and serve warm with vermicelli rice or at room temperature with bread."
    ],
    "notes_ingredients": "Okra can sometimes have a slimy texture when cooked. In Middle Eastern cuisine, smaller okra is often used with only a small portion of the stem removed; this keeps the seeds hidden and helps reduce sliminess. Frozen baby okra, commonly found in Middle Eastern stores, is less slimy than larger supermarket varieties. If using larger supermarket okra, select the smallest pods available, trim only the toughest part of the stem leaving seeds covered, and sauté thoroughly before adding any liquids.",
    "notes_instructions": "Variation: For a richer stew including meat, boil 1 lb 2 oz/500 g stewing lamb or beef with 1 onion, 1 teaspoon Nine Spice Mix, and 2 teaspoons salt in 4 cups (1¾ pints/1 liter) water. Add the resulting broth and meat to the okra mixture when you add the tomatoes."
  }
]