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": "Paplou",
  "description": "This light, citrusy soup is perhaps one of the healthiest dishes in the entire canon of Omani cooking. The origins of paplou are hotly debated, claimed by both Lawati Omanis, whose ancestors trace their roots to traders from the old Mutrah neighborhood and South Asia, and Baluchi Omanis with ties to Baluchistan in what is now eastern Iran and western Pakistan. The dish is one of the most popular in the coastal regions of Muscat and Batinah, beloved by nearly everyone. Variations abound, with some adding shellfish or samak beed, tuna roe, some versions spicy and others containing no chile at all, but the most common version of this dish is a simple but flavorful combination of black lime, onions, tomatoes, turmeric, chile, and fresh tuna. Served over a scoop of basmati rice, it is a wonderful summer supper.",
  "subtitle": "Citrusy Seafood Soup with Basmati Rice",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 cloves garlic",
        "1 (2-inch) piece fresh ginger, peeled and thinly sliced",
        "¼ teaspoon ground turmeric, divided",
        "1 teaspoon kosher salt",
        "¼ cup chopped fresh cilantro, plus more for garnish",
        "1 dried lime",
        "4 teaspoon ground black pepper",
        "1 plum tomato, cored and diced",
        "1 small or ½ medium red onion, diced",
        "¼ cup freshly squeezed lime juice",
        "½ teaspoon cayenne",
        "1 pound tuna steaks, cut into 1½-inch pieces",
        "Cooked basmati rice, for serving",
        "Lime wedges, for gamish"
      ]
    }
  ],
  "instructions": [
    "In a small food processor or using a mortar and pestle, make a paste of the garlic, ginger, ½ teaspoon of the turmeric, the salt, cilantro, and 1½ tablespoons water; set aside.",
    "Scrub the dried lime and soak for a few minutes in water to soften the skin. Make a small hole by piercing it with a paring knife.",
    "Bring 4½ cups water to a boil in a medium saucepan over medium-high heat; add the black pepper and the remaining teaspoon turmeric and cook 2 minutes.",
    "Add the tomato, boil 5 minutes, then add the onion and cook 5 minutes more.",
    "Stir in the lime juice, garlic-ginger paste, cayenne, and dried lime; cover, decrease the heat to medium-low, and cook 15 minutes.",
    "Remove the lime to avoid making the soup bitter.",
    "Add the tuna and gently stir; cover and simmer until the fish is cooked through, 10 to 15 minutes more.",
    "Serve over cooked basmati rice or Rice with Red Lentils, and garnish with chopped cilantro and lime wedges."
  ],
  "author": null
}