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": "SHUWA (PIT-ROASTED LAMB WRAPPED IN BANANA LEAVES)",
  "description": "One of the most iconic of all Omani dishes, shuwa, is typically reserved for celebrations like Eid al Adha and Eid al Fitr or weddings, and traditionally involves slathering a whole lamb, goat, or cow with oil and Omani spices, wrapping it in banana leaves, and lowering it into a pit filled with embers to slow-cook for a day. The process of making shuwa brings together families and entire villages who share the burden of digging the pit and hauling the meat out of it, as well as the pleasure of the luxurious meal that follows. The slow-roasted spices permeate to the bone, and the oil creates a crispy, charred crust on the outside of the meltingly tender meat. Our recipe is adapted for the oven for those of us without access to a smoker or cooking pit.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "SPICE PASTE",
      "ingredients": [
        "1/4 cup cumin seeds",
        "3 tablespoons coriander seeds",
        "8 to 10 cloves garlic",
        "1 tablespoon plus 1 teaspoon red pepper flakes",
        "1 tablespoon kosher salt",
        "1½ teaspoons ground cinnamon",
        "1½ teaspoons ground black pepper",
        "1/4 teaspoons ground cardamom",
        "1/4 teaspoon ground cloves",
        "½ teaspoon ground nutmeg",
        "3 tablespoons distilled white vinegar",
        "6 tablespoons vegetable oil"
      ]
    },
    {
      "section": "LAMB",
      "ingredients": [
        "5 to 6 pounds lamb shanks or other small bone-in lamb cut, about 8 pieces",
        "Kosher salt",
        "Banana leaves, thawed if frozen"
      ]
    }
  ],
  "instructions": [
    "To make the spice paste, toast the cumin and coriander seeds in a skillet over medium-low heat until fragrant, about 2 minutes.",
    "Place in a blender or small food processor with the garlic cloves, red pepper flakes, salt, cinnamon, black pepper, cardamom, cloves, nutmeg, vinegar, oil, and 2 tablespoons water; pulse or purée until relatively smooth (there can still be some texture from the seeds).",
    "Transfer to a bowl or jar, cover with plastic wrap, and let sit overnight at room temperature.",
    "The next day, remove the lamb from the refrigerator and allow the meat to rest at room temperature 1 hour.",
    "Preheat the oven to 350°F.",
    "Generously season the lamb with salt; massage each piece with the spice paste, being sure to completely coat every surface but not slathering it on too thick (you'll want it to harden and dry a bit as it cooks). There should be little to no paste left over.",
    "Wrap the lamb pieces separately in banana leaves, completely enclosing each and making little parcels.",
    "Line a roasting pan or 9 by 11-inch baking dish with a large whole banana leaf, letting it hang over both sides of the pan.",
    "Place the wrapped lamb parcels, seam side down, in the pan and tightly enclose with the overhanging banana leaf.",
    "Roast until the lamb is cooked through and falling off the bone, 2½ to 3½ hours.",
    "Some of the spice rub should caramelize and form a bit of a crust.",
    "Let rest 10 minutes.",
    "Remove the lamb from the banana leaves, discarding the leaves, and serve with steamed basmati rice."
  ],
  "author": null
}