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": "Garam Masala Lamb Chops with Cumin Quinoa",
  "description": "Garam masala is one of the most versatile Indian spice blends. It is fantastic with lamb or chicken. I recommend Spicely's organic garam masala, which is made in a dedicated allergen-free, gluten-free facility, and has amazing depth of flavor and an enticing aroma. I included this recipe for my husband, who loves chops. Between the lamb and the quinoa, it's a super-high protein meal, making it a great choice for anyone who's growing or trying to put on muscle. Pair it with a light salad or steamed veggies.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 cups low-sodium chicken broth",
        "1 cup quinoa, rinsed",
        "1 teaspoon ground cumin",
        "½ teaspoon ground coriander",
        "¾ teaspoon salt",
        "¼ cup chopped jarred roasted red peppers (preferably Mediterranean or Turkish)",
        "1 tablespoon garam masala",
        "1 teaspoon pepper",
        "5 teaspoons olive oil",
        "8 (4-ounce) lamb loin chops"
      ]
    }
  ],
  "instructions": [
    "In a medium pot, combine the chicken broth, quinoa, cumin, coriander, ¼ teaspoon of the salt, and the roasted peppers. Bring to a boil over medium-high heat, reduce the heat to a simmer, and cook, covered, for 15 minutes, until all the liquid is absorbed.",
    "In a small bowl, combine the garam masala with the remaining ½ teaspoon salt and the pepper.",
    "Drizzle ¼ teaspoon of the olive oil over each chop. Sprinkle the chops with half the spice rub, using your fingers to press the rub into the chops. Flip the chops and drizzle ¼ teaspoon more of the olive oil on the other sides, then sprinkle with the remaining spice rub.",
    "Heat the remaining 1 teaspoon olive oil in a large heavy pan (I use my large cast-iron skillet) over medium-high heat until almost smoking. Add the chops and cook for 4 to 5 minutes per side, until a nice brown crust forms on both sides. Transfer to a platter. Serve with the quinoa."
  ],
  "author": ""
}