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": "KAK (NIGELLA SEED AND CARDAMOM CRISPBREAD)",
  "description": "When Omani tourists travel to Salalah, one of the favorite items to bring back to their respective home cities is kak bread. Pressed on a clay mold and cooked in a tandoor oven, these crisp, cracker-like rounds are flavored with nigella and ground cardamom, with just a pinch of sugar added to bring out the flavors. It is wonderful with coffee or sweet milk tea.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 (4-ounce) packet active dry yeast",
        "3 tablespoons plus 4 teaspoon sugar, divided",
        "¼ cup warm water (100° to 110°F), plus more as needed",
        "2 cups unbleached all-purpose flour, plus more for rolling",
        "1½ teaspoons ground cardamom",
        "1 teaspoon nigella seeds",
        "1 teaspoon kosher salt",
        "¼ cup ghee, softened"
      ]
    }
  ],
  "instructions": [
    "Dissolve the yeast and ½ teaspoon of the sugar in the warm water.",
    "Let sit until foamy, about 10 minutes.",
    "Whisk together the flour, cardamom, nigella seeds, salt, and remaining 3 tablespoons sugar in a large bowl.",
    "Stir in the ghee with a wooden spoon and add the yeast mixture.",
    "Begin mixing by hand until a firm dough forms, adding a little water at a time if needed (up to 4 tablespoons), and knead until smooth, 5 to 6 minutes.",
    "Cover with a damp kitchen towel and let rest 1 hour.",
    "Preheat the oven to 400°F and line a baking sheet with parchment paper.",
    "Knead the dough briefly to bring it together, then divide it into 8 balls.",
    "On a lightly floured surface using a lightly floured rolling pin, roll out each ball into an 8-inch circle about ½ inch thick.",
    "Using the tines of a fork, gently poke holes in each dough disk, forming the pattern of a circle around the edge, like a border, with an X in the middle.",
    "Bake in batches on the parchment-lined baking sheet, turning the pan halfway through cooking, until light brown and crispy, 11 to 13 minutes.",
    "Let cool, and serve as a snack with Dhofari Karak or Special Karak tea."
  ],
  "author": null
}