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": "Lamb Haleem",
  "description": "Perfect to enjoy at the end of a fasting day, haleem is a comforting and hearty dish with succulent melt-in-the-mouth lamb. The finished dish is somewhere between a stew and a soup. Serve with Naan (see pages 130-1) or enjoy just on its own.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Ingredients",
      "ingredients": [
        "150g broth mix",
        "1kg diced lamb shoulder or leg",
        "about 1.2 litres water",
        "4 tablespoons basmati rice",
        "100ml oil",
        "1 tablespoon ghee",
        "1 teaspoon cumin seeds",
        "2 cinnamon sticks",
        "5-6 black peppercorns",
        "5-6 cloves",
        "5-6 cardamom pods",
        "2 bay leaves",
        "2 large onions, finely chopped",
        "1 fresh tomato, diced",
        "1 tablespoon green chilli paste",
        "1½ tablespoons ginger paste",
        "1½ tablespoons garlic paste",
        "1 tablespoon ground cumin",
        "1 tablespoon ground coriander",
        "½ teaspoon ground turmeric",
        "10g fresh coriander",
        "10g fresh mint leaves",
        "¼ teaspoon garam masala",
        "salt"
      ]
    },
    {
      "section": "GARNISH",
      "ingredients": [
        "finely chopped fresh coriander",
        "finely chopped fresh mint",
        "20g fresh ginger, peeled and julienned",
        "sliced fresh red chilli",
        "3 tablespoons shop-bought fried onions",
        "1 lemon, cut into wedges"
      ]
    }
  ],
  "instructions": [
    "Place the broth mix in a large bowl, cover with cold water and leave to soak overnight.",
    "Heat a large wide saucepan on a low heat. Place the lamb in the saucepan and boil off the liquid that is released from the meat, stirring occasionally to make sure the meat doesn't burn. This will take 20-25 minutes.",
    "Add the water, rice and broth mix and simmer on a low heat for 1 hour, stirring occasionally, until the pulses are soft and the mixture is nice and thick.",
    "Pour the oil into another large pan on a low-medium heat, add the ghee, cumin seeds, cinnamon sticks, peppercorns, cloves, cardamom pods, bay leaves and the onions and fry for 20 minutes until golden.",
    "Add the tomato, green chilli paste, ginger and garlic paste, cumin, ground coriander, turmeric and salt and stir together on a low heat until the spices are well combined.",
    "Add the onion and tomato mixture to the meat saucepan and mix everything together.",
    "Blitz together the coriander and mint leaves in a food processor or chop them very finely and add to the haleem with the garam masala to enhance the flavour. Season with salt.",
    "Serve in bowls, garnished with chopped coriander and mint, fresh ginger, chillies and fried onions. Squeeze over some lemon juice to taste.",
    "If the haleem is too thick, you can thin it down by adding some extra water."
  ],
  "author": null
}