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": "Eggplant (Aubergine) Stew",
  "description": "This dish, made by Teta Fatima on days when she was tired of cooking meat, was a go-to meal.  A perfect balance of flavors, rich and light, the fried eggplants absorb the flavors beautifully. Enjoy every last drop with good bread.",
  "subtitle": "يخنة باذنجان",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2½ lb/1 kg eggplants (aubergines)",
        "1-2 tablespoons coarse sea salt",
        "vegetable oil, for frying",
        "1 tablespoon olive oil",
        "1 large onion, sliced into half-moons",
        "1 teaspoon salt",
        "3-5 tablespoons tomato paste (purée) (see Note)",
        "½ teaspoon ground pimento",
        "½ teaspoon ground cinnamon",
        "1/4 teaspoon black pepper",
        "1 x 14-oz/400-g can chickpeas, rinsed and drained (optional)"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "bread or rice"
      ]
    }
  ],
  "instructions": [
    "Cut the eggplants (aubergines) in half and slice each half into 3-4 pieces.",
    "Set on a rimmed baking sheet or large colander and sprinkle with the salt.",
    "Let stand for 1 hour, then rinse the eggplants and pat dry.",
    "Heat the oil in a deep fryer or heavy Dutch oven (casserole) to 350°F/180°C.",
    "Working in batches, carefully place the eggplant pieces into the pan, without crowding them, and fry on both sides, turning occasionally, for about 5 minutes until golden brown.",
    "Drain on paper towels and pat with more paper towels to absorb any excess oil. Repeat until all the slices are fried.",
    "Meanwhile, heat the olive oil in a pan over medium heat and add the onion and salt.",
    "Stir with a spoon for 10-15 minutes, or until softened and golden at the edges.",
    "Add the tomato paste (purée) and spices and toss for another minute.",
    "Pour in 44 cups (34 fl oz/1 liter) water, stirring well to combine (if you like the stew less thick, you could add more water), then add the fried eggplants and give one final gentle toss, careful not to break up the eggplants.",
    "Add the chickpeas, if using, and bring to a boil then lower the heat, cover, and simmer for another 10-15 minutes.",
    "This can be eaten warm or at room temperature, but it does taste even better once it's had time to sit and all the flavors have melded together.",
    "Serve with rice or bread."
  ],
  "author": null
}