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": "Paneer & Mogo Sizzler",
  "description": "This is one of my favourite vegetarian dishes, something my mum makes when we have a get together. The pieces of fried cheese and mogo are tossed into a spicy and tangy sauce. You really don't need anything else with it, it tastes so good just on its own.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "200g frozen mogo (cassava)",
        "3 tablespoons plain flour",
        "3 tablespoons cornflour",
        "1 tablespoon ground black pepper",
        "1 teaspoon salt",
        "100ml water",
        "200g paneer, cut into 2cm cubes",
        "oil, for deep-frying",
        "2 spring onions, finely chopped, to garnish"
      ]
    },
    {
      "section": "TANGY SAUCE",
      "ingredients": [
        "1 tablespoon oil",
        "2 garlic cloves, chopped",
        "2 tablespoons chilli flakes",
        "½ red pepper, cut into 2cm chunks",
        "½ green pepper, cut into 2cm chunks",
        "1 large onion, cut into 2cm chunks",
        "2 tablespoons tomato ketchup",
        "2 tablespoons sweet chilli sauce",
        "2 tablespoons dark soy sauce",
        "3 tablespoons tamarind sauce, plus extra for drizzling",
        "1 fresh tomato, chopped"
      ]
    }
  ],
  "instructions": [
    "Place the mogo in a steamer and cook for 25 minutes or until just tender with a slight bite to it.",
    "Do not overcook or it will become mushy.",
    "Alternatively, cook it in a saucepan of boiling water if you prefer.",
    "Cut the mogo into 3cm chunks and set aside.",
    "Place the plain flour in a large bowl with the cornflour, black pepper and salt.",
    "Mix well, adding enough of the water to make a smooth, free-flowing batter.",
    "It should be neither thick nor thin.",
    "Set aside.",
    "Heat the oil for deep-frying in a large saucepan on a medium-high heat until it reaches 180°C.",
    "Fry the chunks of mogo in batches for 3-4 minutes until golden all over, then drain in a colander to remove excess oil.",
    "Dip the paneer cubes in the batter and drop them carefully in batches into the hot oil.",
    "Fry until the paneer pieces are golden-brown and crispy all over, then drain in the colander.",
    "For the sauce, heat the oil in a large wok on a medium-high heat, add the garlic, chilli flakes, red and green peppers and onion and stir-fry for 3–4 minutes until the vegetables are softened but still have a bite to them.",
    "Add the ketchup, sweet chilli sauce, soy sauce, tamarind sauce and fresh tomato and cook for 3-4 minutes until the sauce thickens slightly.",
    "Add the mogo chunks and paneer and toss to combine with the sauce.",
    "Garnish with spring onions and drizzle some extra tamarind sauce on top if you like it extra tangy."
  ],
  "author": null
}