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": "Roti",
  "description": "Nothing beats the smell of fresh homemade roti - pillow-soft, fluffy, light and airy flatbreads with charred spots adding a subtle flavour and texture. This is a staple in most Indian homes, served with curries to mop up the sauce.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "250g chapati flour or wholewheat flour, plus extra for rolling",
        "20g ghee or butter",
        "175-200ml boiling water",
        "oil, for kneading"
      ]
    }
  ],
  "instructions": [
    "Place the flour in a large bowl, add the ghee and rub it into the flour with your fingertips for about 3 minutes until the mixture resembles breadcrumbs.",
    "Make a well in the middle of the bowl and slowly pour in boiling water bit by bit, just enough to form a soft dough.",
    "Mix with your hands for about a minute until there is no flour left at the bottom of the bowl. The dough shouldn't be too dry or too sticky.",
    "Transfer the dough to a lightly floured surface and knead with your hands for 5-8 minutes until it becomes soft and pliable - the longer you knead it, the softer the rotis. You can put a little oil on your hands while kneading so it doesn't stick to your fingers.",
    "Divide the dough into 6 equal-sized balls, pop them back in the bowl and cover with a damp cloth to prevent them from drying out.",
    "Roll one of the balls in a little flour and flatten it a bit with your hands.",
    "Use a rolling pin to roll it out on a lightly floured surface into a 15-18cm disc, about 2mm thick. Repeat with the other balls of dough.",
    "Heat a tawa, nonstick frying pan or griddle over a high heat until hot.",
    "Place a roti on the pan and cook for 30 seconds or until you see tiny dots appear on the surface.",
    "Flip over with a clean kitchen towel or your hand (carefully!) and cook on the other side for 30 seconds.",
    "Take a look underneath and if you see golden-brown spots, flip the roti over again and gently press on top with a folded kitchen towel - the whole roti will start to puff up.",
    "Wrap the cooked rotis in a clean kitchen towel to keep them warm and soft while you cook the rest."
  ],
  "author": null
}