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": "FISH WITH TAHINI AND ONION SAUCE AND PINE NUTS",
  "description": "Most Palestinian fish recipes come from coastal towns like Yaffa or Akka, and Rameh, my father's village, is a neighboring town to Akka. Often made to use up leftover cooked fish, it's so delicious that it's actually worth making from scratch, and I very often do. If you are making it for a quick weeknight dinner, you can halve or quarter this recipe and even skip the final baking part: simply spoon the sauce over pan-fried or baked fish. The flavors are so rich and intense nutty tahini, sharp lemon, sweet onions, and succulent fish-you just cannot go wrong with this dish.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2½ lb/1 kg firm, skinless fish fillets, such as bass, bream, turbot, or halibut",
        "3 tablespoons olive oil",
        "2 tablespoons lemon zest",
        "1 teaspoon ground cumin",
        "1 teaspoon ground coriander",
        "½ teaspoon salt",
        "1/4 teaspoon black pepper"
      ]
    },
    {
      "section": "For the sauce",
      "ingredients": [
        "½ cup (4 fl oz/120 ml) olive oil",
        "3 onions, sliced into half-moons",
        "1 cup (8 oz/225 g) tahini",
        "½ cup (4 oz/120 g) yogurt",
        "4-5 tablespoons freshly squeezed lemon juice",
        "1 teaspoon salt"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "1 tablespoon Toasted Pine Nuts",
        "Vermicelli Rice or Pita Bread, homemade or store-bought"
      ]
    }
  ],
  "instructions": [
    "Put the fish into a roasting pan (this is the same dish it will be served in, so choose accordingly), drizzle with the olive oil, and sprinkle with the lemon zest, spices, salt, and pepper.",
    "With your hands, rub the marinade all over the fish and set aside to marinate at room temperature for 15-20 minutes while you preheat the oven to 400°F/200°C/Gas Mark 6.",
    "When ready, bake the fish in the oven until the fish is half way cooked through or is an opaque white color. The exact time will vary according to the fish type and thickness, but rarely will fillets require longer than 10-15 minutes in a preheated oven, thinner ones need less time.",
    "Meanwhile, make the sauce. Pour half the olive oil into a skillet (frying pan) and place over medium heat. Add in the onions and cook, stirring regularly, until the onions have completely softened but are not yet crisp, about 10 minutes.",
    "While the onions cook, combine the tahini, yogurt, 2 cups (16 fl oz/475 ml) water, the lemon juice, and salt in a bowl and mix well.",
    "When the onions are ready, pour the tahini sauce over them, stir to combine, then remove from the heat and set aside.",
    "To assemble, remove the fish from the oven, pour the sauce over the fish and return to the oven for a further 10-15 minutes, or until the fish is fully cooked through and the tahini starts to bubble and get patches of golden brown on top.",
    "Remove from the oven, sprinkle with pine nuts and serve immediately, with either rice or bread."
  ],
  "author": null
}