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": "Sur Vegetable Biryani",
  "description": "This Sur Vegetable Biryani, a recipe from Wafa'a Al Shamakhi of Sur, Oman, offers a delightful blend of Zanzibari and subcontinental flavors.  A vibrant mix of vegetables replaces meat in the masala, creating a healthy and flavorful dish perfect for a crowd. Traditionally served with Sur-style Fried Fish, yogurt, and a chopped salad, this biryani is a taste of Omani hospitality.",
  "subtitle": "(Spicy Layered Vegetables and Rice)",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 cups basmati rice",
        "¼ cup vegetable oil",
        "2 medium red onions, minced",
        "4 cloves garlic, minced",
        "2 plum tomatoes, cored and minced",
        "2 tablespoons tomato paste",
        "1½ teaspoons red pepper flakes",
        "1 teaspoon kosher salt",
        "1 teaspoon ground cumin",
        "½ teaspoon ground cinnamon",
        "½ teaspoon ground coriander",
        "½ teaspoon ground black pepper",
        "¼ teaspoon ground cloves",
        "¼ teaspoon ground cardamom",
        "½ teaspoon ground nutmeg",
        "1 bay leaf",
        "1 chicken bouillon cube",
        "1 serrano chile, seeded and minced",
        "2 medium zucchini, cut into 1-inch rounds",
        "2 carrots, cut into thin coins",
        "1 medium to large russet potato, peeled and cut into 1½-inch cubes",
        "1 small eggplant, cut into bite-size pieces",
        "green bell pepper, minced",
        "Plain yogurt, for serving",
        "Chopped cucumber and tomato salad, for serving",
        "Lime wedges, for serving"
      ]
    }
  ],
  "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 15 minutes. Drain.",
    "Heat the oil in a medium Dutch oven or pot over medium heat and sauté the onions until they begin to brown, about 10 minutes.",
    "Add the garlic, cook 1 minute, then add the tomatoes and tomato paste and continue cooking 5 minutes, stirring occasionally to break down the tomatoes.",
    "Add the red pepper flakes, salt, cumin, cinnamon, coriander, black pepper, cloves, cardamom, nutmeg, bay leaf, bouillon cube, chile, and vegetables.",
    "Decrease the heat to low, cover, and cook, stirring occasionally and adding a splash of water if necessary, until all the vegetables are tender and the sauce is dark in color, about 30 minutes.",
    "Remove the lid and increase the heat to medium-high, cooking until the sauce thickens, about 5 minutes.",
    "Meanwhile, when the vegetables are almost done, cook the rice separately. In a large saucepan, bring 8 cups water to a boil with a generous pinch of salt.",
    "Stir in the rice and boil rapidly, stirring occasionally, until the rice is cooked through, 8 to 10 minutes (check for doneness after 8 minutes).",
    "Turn off the heat and drain the rice immediately in a large colander; rinse once and set aside to dry for a minute or two.",
    "To assemble the biryani, create alternating layers of rice and the vegetable masala and mix gently just before serving.",
    "Adjust the seasoning with salt to taste. Serve with Sur-Style Fried Fish and plain yogurt, as well as a chopped salad of cucumbers and tomatoes and lime wedges."
  ],
  "author": "Wafa'a Al Shamakhi"
}