Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Sayadiyah (Salalah-Style Seared Fish in Rice)",
  "description": "One major distinction that Omanis make when cooking rice is whether the protein is cooked on, in, or under the rice. In this classic southern Omani dish from the Dhofar province, thick steaks of kingfish, tuna, or swordfish are pan-fried before being cooked in the rice with cloves, cinnamon sticks, and black peppercorns. The fish, rice, and spices steam, infusing each grain with a subtle, deeply satisfying flavor. This recipe is inspired by a family favorite of Said Abdullah Al Hashli, whose auntie prides herself on making the best in Salalah. I love it with his Coconut and Mint Yogurt Chutney.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 cups basmati rice",
        "2 tablespoons ghee, plus more for serving",
        "2 medium yellow onions, minced",
        "5 cloves garlic, minced",
        "1 (½-inch) piece fresh ginger, peeled and finely minced",
        "1½ tablespoons kosher salt, plus more to season fish",
        "6 whole cardamom pods, lightly crushed",
        "4 whole cloves",
        "6 whole black peppercorns",
        "1 cinnamon stick",
        "1½ to 2 pounds tuna, swordfish, or kingfish steaks, skin and bones removed, cut into thick 2-inch pieces",
        "¼ teaspoon ground black pepper",
        "2½ tablespoons vegetable oil"
      ]
    }
  ],
  "instructions": [
    "Place the rice in a bowl and fill with water. Swirl with your hand to rinse, then drain. Repeat a few more times, until the water becomes clear. Cover the rice with clean water and soak 30 minutes. Drain.",
    "Heat the ghee in a medium Dutch oven or pot over medium-high heat and sauté the onions until they begin to brown, 8 to 10 minutes.",
    "Add the garlic and ginger, and cook 3 minutes.",
    "Then add 4½ cups water, the salt, cardamom pods, cloves, peppercorns, and cinnamon stick. Increase the heat to high and boil 15 minutes.",
    "Meanwhile, season the fish with a little salt and ground black pepper. Heat the vegetable oil in a wok or skillet over high heat and fry the fish until just brown, 4 to 5 minutes (the fish is fried for flavor and color and does not need to be cooked through).",
    "Add the fish to the pot, stir, and add the drained rice. Bring to a rapid boil, then decrease the heat to medium-low and cook, covered, until the rice is done, 8 to 9 minutes (check after 7 minutes).",
    "Remove the whole spices using a slotted spoon, if desired, and fluff with a fork. Finish with a little ghee and salt and black pepper. Serve with Coconut and Mint Yogurt Chutney."
  ],
  "author": null
}