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": "b20af44bc01646858e539c1fca26449e",
    "updated": "2025-05-17T11:08:18.399Z",
    "title": "Maharagwe ya Nazi (Zanzibari Slow-Cooked Coconut Beans)",
    "subtitle": "Inexpensive and easy to prepare, these chili- and coconut-infused beans are traditionally enjoyed for breakfast in Zanzibar. The coconut flavor deepens as the dish rests, making it even more delicious the following day. I especially enjoy these savory beans paired with slightly sweet Fried Mandazi bread. It is important to use light red kidney beans, as the dark variety has a different taste.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dried light red kidney beans",
          "vegetable oil",
          "medium red onions, diced",
          "green bell pepper, seeded and chopped",
          "garlic, minced",
          "plum tomatoes, cored and diced",
          "tomato paste",
          "ground coriander",
          "ground cumin",
          "chicken bouillon cube",
          "coconut milk powder",
          "warm water",
          "scotch bonnet chiles",
          "kosher salt"
        ]
      }
    ],
    "instructions": [
      "Soak the kidney beans in water overnight. Drain when ready to use.",
      "Heat the oil in a large saucepan or stockpot over medium-high heat. Cook the onions, stirring occasionally, for about 5 minutes; add the bell pepper and continue cooking until it softens, about 5 more minutes.",
      "Add the garlic and tomatoes, cooking for 5 minutes. Stir in the tomato paste, coriander, and cumin, then cook for an additional 2 minutes.",
      "Pour in 6 cups of water, add the bouillon cube and beans, and bring to a boil over high heat.",
      "Reduce the heat to medium or medium-low, cover, and cook, stirring occasionally, until the beans are very tender, about 2½ to 3 hours.",
      "In a small bowl, combine the coconut milk powder with warm water until fully dissolved.",
      "Add this mixture to the beans along with the chiles and salt. Cover and cook for 10 to 15 more minutes, adjusting the heat to prevent the chiles from bursting.",
      "Let the beans rest, covered, for at least 10 minutes (the flavor improves with resting) before serving.",
      "Taste and adjust the seasoning with additional salt if needed. Serve the beans with cooked basmati rice or sweet Fried Mandazi bread."
    ],
    "notes_ingredients": "Make sure to use light red kidney beans, as the dark variety has a different flavor profile.",
    "notes_instructions": ""
  }
]