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": "Stuffed Vegetables in Tomato Sauce",
  "description": "This is my ultimate comfort food. The vegetables you use and the tomato sauce you make vary from one person to the next, although for me, the zucchini (courgettes) are a must. I also prefer to use fresh tomatoes that I purée at home, but you can easily substitute with Italian sieved tomatoes (passata) if you prefer or even broth (stock) and tomato paste (purée). Not only is it delicious on the day you cook it, but on the second and third day as well.",
  "subtitle": "محشي بندوره",
  "ingredients": [
    {
      "section": "For the vegetables and sauce",
      "ingredients": [
        "5½ lb/2.5 kg (about 25-30) white zucchini (courgettes), baby eggplants (aubergines), or cucuzza squash (see Note)",
        "1 lb 7 oz/650 g ripe tomatoes, pureed in a blender (or use tomato passata)",
        "4 cups (1% pints/1 liter) chicken broth (stock), homemade (page 34) or store-bought, or use water",
        "1 tablespoon salt",
        "½ teaspoon Nine Spice Mix (page 24)",
        "2-4 tablespoons tomato paste (purée) (optional)"
      ]
    },
    {
      "section": "For the stuffing",
      "ingredients": [
        "1 lb 2 oz/500 g short or medium grain rice",
        "4 tablespoons olive oil or melted butter (or a combination of both)",
        "1 tablespoon Nine Spice Mix (page 24)",
        "1 tablespoon salt",
        "2 teaspoons tomato paste (purée)",
        "1 lb 2 oz/500 g ground (minced) lamb or beef"
      ]
    }
  ],
  "instructions": [
    "Remove the stems from the vegetables and core them by inserting the corer until it almost reaches the bottom then twisting and pulling out the core.",
    "Repeat this a few times, scraping until hollowed, the sides roughly ½ inch/3 mm.",
    "Meanwhile, prepare the rice and meat stuffing by combining the rice, olive oil, Nine Spice Mix, salt, and tomato paste (purée) in a large bowl.",
    "Add the lamb and mix with your hands, breaking any clumps, until everything is well mixed.",
    "Stuff the vegetables until they are a little more than three-quarters full, or with about ½ inch/1 cm room at the top.",
    "Do not push the stuffing too forcefully inside or overstuff the vegetables, as that will prevent the rice from cooking.",
    "You can tap the bottom of your vegetables on the work surface to help the stuffing drop further down while you stuff.",
    "Arrange the vegetables in a large pot and pour over the puréed tomatoes, broth (stock), salt, and Nine Spice Mix.",
    "Bring to a boil over high heat and boil vigorously for about 10 minutes.",
    "Reduce the heat to low and simmer until done, about 1-1½ hours.",
    "When they are ready the skin should give way easily when pierced with the tip of a knife.",
    "Halfway through cooking, taste the broth and adjust the seasoning.",
    "Taste for the tomato as well-depending on how flavorful the tomatoes are you may need to add some tomato paste.",
    "In that case, just remove a little liquid from the pot into a bowl, mix in the paste and return to the pot.",
    "If you are using passata, you can skip this step.",
    "Remove from the heat and strain the tomato broth into a serving bowl.",
    "Arrange the vegetables in a serving platter and serve with the bowl of tomato sauce to allow people to pour as much sauce as they like on to their individual plates."
  ],
  "author": ""
}