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": "OMANI LAMB BIRYANI",
  "description": "Omani lamb biryani is a dining-out favorite. Introduced by the large South Asian population, in the Sultanate the dish of layered spices, meat, and basmati rice takes on a distinctly local flavor with a mild, yogurt-enriched spice blend that's laced with saffron-infused rose water. The dish can be made with boneless lamb or chicken, though Omanis enjoy having the rice topped with bone-in pieces.",
  "subtitle": "(LAYERED LAMB AND YOGURT MASALA RICE)",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 cups basmati rice",
        "3 tablespoons ghee, divided",
        "2 medium red onions, diced",
        "5 cloves garlic, minced",
        "1 (4-inch) piece fresh ginger, peeled and finely minced",
        "3 plum tomatoes, cored and minced",
        "1 teaspoon ground cumin",
        "1 teaspoon ground coriander",
        "½ teaspoon ground ginger",
        "½ teaspoon ground cinnamon",
        "¼ teaspoon ground black pepper",
        "¼ teaspoon ground cardamom",
        "¼ teaspoon red pepper flakes",
        "½ teaspoon ground cloves",
        "½ teaspoon ground nutmeg",
        "1 cup full-fat plain yogurt (preferably Greek)",
        "1 dried lime, cut in half",
        "2 to 2½ pounds lamb (bone-in or boneless; if using boneless, cut into 1½-inch pieces; if using bone-in, use 2½ pounds)",
        "2 beef bouillon cubes",
        "5 whole cardamom pods",
        "5 whole cloves",
        "5 whole black peppercorns",
        "3 cinnamon sticks",
        "1 tablespoon kosher salt",
        "Pinch of saffron, soaked in 1 tablespoon rose water 5 minutes"
      ]
    }
  ],
  "instructions": [
    "Place the rice in a bowl and fill with water.",
    "Swirl with your hand to rinse, then drain.",
    "Repeat a few more times, until the water becomes clear.",
    "Cover the rice with clean water and soak 30 minutes.",
    "Drain.",
    "Melt 2 tablespoons of the ghee in a large Dutch oven or heavy pot over medium-high heat and sauté the onions until golden brown, 10 to 13 minutes.",
    "Add the garlic and fresh ginger, stir, and cook 1 minute, then add the tomatoes, cumin, coriander, ground ginger, ground cinnamon, black pepper, ground cardamom, red pepper flakes, ground cloves, and nutmeg.",
    "Cook, stirring often to prevent burning, until the tomatoes begin to break up, 3 to 5 minutes.",
    "Stir in 1 cup water, the yogurt, dried lime, lamb, and bouillon cubes; bring to a boil.",
    "Decrease the heat to medium and cook, covered slightly and stirring occasionally, 1½ hours.",
    "Remove the lid; if too much liquid remains (it should be saucy, but not too thin), increase the heat to reduce the sauce slightly, cooking on high 5 to 10 minutes more.",
    "Meanwhile, place the drained rice, cardamom pods, whole cloves, peppercorns, cinnamon sticks, and salt in a large pot with 9 cups water and bring to a boil over high heat; boil 7 minutes, or until the rice is three-quarters cooked.",
    "Remove from the heat, drain in a large colander, rinse quickly with water, and drain again.",
    "Melt the remaining 1 tablespoon ghee in a large Dutch oven or stockpot over low heat.",
    "Put half the partially cooked rice into the pot, spreading it to cover the bottom.",
    "Spread all the lamb mixture over the rice (if using bone-in lamb, carve the lamb off the bone before layering), and top with the remaining rice.",
    "Sprinkle the rose water and saffron mixture over the rice.",
    "Cover tightly with a lid and cook on the lowest heat possible about 25 minutes, or until the rice is cooked through.",
    "To serve, stir gently to mix slightly and to distribute the sauce, pulling some lamb pieces to the top for presentation.",
    "Adjust the seasoning with salt to taste, and serve with yogurt or chutney."
  ],
  "author": ""
}