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": "Cardamom Coffee",
  "description": "Nothing spells home to me more than the sight of my mother or aunt standing at the stove over a breed of water, waiting for the right moment to stir in the coffee then lifting and stirring, lifting and stirring, until the coffee boils without overflowing a very delicate dance. The hallmark Middle Eastern drink, coffee plays a central role in our culture and is served at every important event, gathering, and social call or meal. The way it's made, the beans used, how much sugar, and how much cardamom varies from location to location and from family to family. In essence, however, it is an unfiltered boiled coffee flavored with cardamom, sometimes sweetened, and served in very small cups called fenjan. Even when sweetened, the coffee retains a bitter flavor, which is why it is almost always served alongside a sweet treat.",
  "subtitle": "قهوه عربيه",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2-3 teaspoons sugar (optional)",
        "6 level teaspoons finely ground Arabica coffee beans",
        "1/4 teaspoon finely ground cardamom"
      ]
    }
  ],
  "instructions": [
    "Put the sugar, if using, and 1½ cups (12 fl oz/250 ml) water into an Arabic coffee pot (this is easily found in Middle Eastern grocery stores, but if you cannot find one, you can use a Turkish cezve which is easily available online).",
    "Place over medium-high heat.",
    "When the water is very hot but not yet boiling, remove the pot from the heat, add the coffee and cardamom, and return to the stove.",
    "Reduce the heat and stir until the coffee boils.",
    "Continue to boil and stir until the froth dissipates.",
    "Some people like this froth so they remove the coffee from the heat after 1-2 boils.",
    "To ensure the coffee does not boil over, every time you see the coffee rising to the top, lift the pot up from the stove and stir until it goes back down.",
    "Repeat this process until it boils.",
    "Remove from the heat and let stand for at least 5 minutes until the coffee grounds have settled to the bottom.",
    "Pour into small cups and serve immediately."
  ],
  "author": ""
}