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": "Cumin-Spiced Rice and Fish",
  "description": "Traditionally, it was made in coastal cities like Haifa, Akka and Yaffa, where you could buy the day's catch then use the bones for broth, and the fillets for the rest of the dish. Serve it with a side of Parsley or Cilantro (Coriander) Tahini Spread (page 76).",
  "subtitle": "This is a real fisherman's dish. The base of it is a good broth (stock) made with fish heads, tails, and bones.",
  "ingredients": [
    {
      "section": "For the broth (stock)",
      "ingredients": [
        "2½ lb/1 kg fish heads, bones, and trimmings (avoid very oily fish like salmon or trout)",
        "2 bay leaves",
        "1 tablespoon salt",
        "1 tablespoon allspice berries",
        "1 tablespoon coriander seeds",
        "1 teaspoon cumin seeds",
        "1 teaspoon black peppercorns"
      ]
    },
    {
      "section": "For the rice",
      "ingredients": [
        "½ cup (4 fl oz/120 ml) olive oil",
        "4 onions, finely chopped",
        "½ teaspoon salt",
        "1 teaspoon ground cumin",
        "1 teaspoon ground coriander",
        "1 teaspoon Nine Spice Mix (page 24)",
        "1 lb 2 oz/500 g jasmine or basmati rice, washed, soaked, and drained"
      ]
    },
    {
      "section": "For the fish",
      "ingredients": [
        "1 tablespoon olive oil",
        "1 tablespoon lemon juice",
        "1½ teaspoons cumin",
        "1½ teaspoons ground coriander",
        "1 teaspoon Nine Spice Mix (page 24)",
        "1 teaspoon salt",
        "24 lb/1 kg white fish fillets, such as sea bass, sea bream, turbot, or halibut",
        "1 cup (4 oz/120 g) all-purpose (plain) flour",
        "2 tablespoons fine semolina (optional)",
        "vegetable oil, for frying"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "Parsley or Cilantro (Coriander) Tahini Spread (page 76), to serve",
        "1 quantity Toasted Pine Nuts (page 31)"
      ]
    }
  ],
  "instructions": [
    "To make the broth (stock), rinse the fish bones of any blood.",
    "Put the fish bones into a large stockpot and add enough water to cover, about 6 cups (2½ pints/1.5 liters).",
    "Bring to a boil, skimming any scum that rises to the surface, then add the remaining ingredients and reduce the heat to a simmer.",
    "Continue to simmer, covered, for 30-40 minutes, then strain, discarding the fish trimmings and spices.",
    "Meanwhile, marinade the fish by adding the olive oil, lemon, spices, and salt to a dish and tossing the fish fillets in them to coat.",
    "Refrigerate until ready to use.",
    "While the broth is simmering, start the rice.",
    "Put the olive oil into a medium pot over high heat, add the onions and sauté for 15-20 minutes, stirring regularly, until crispy and brown.",
    "Once the broth is ready, add 4 cups (14 pints/1 liter) to the onions followed by the salt and spices.",
    "Bring to a boil and then simmer for 5 minutes.",
    "Taste and adjust the seasoning.",
    "Add the rice to the broth and onions and stir to combine.",
    "Boil, covered, for 3-4 minutes, then reduce the heat and simmer for 15-20 minutes, or until the rice is done.",
    "Check halfway through cooking, and if the water has already evaporated, add a few more tablespoons of broth and continue to cook.",
    "Once the rice is done, place a dish towel under the lid, and set aside while you fry the fillets.",
    "Pour enough oil into a large skillet (frying pan) to cover the bottom of the pan and place over medium-high heat.",
    "Combine the flour and semolina and spread out on a large, flat work surface.",
    "When the oil is hot, take one fish fillet at a time, dip into the flour mixture and coat evenly on both sides.",
    "Shake to remove any excess flour, then place in the hot oil, skin side down.",
    "Depending on the thickness of your fillets, you will need to fry them in batches for 2-5 minutes on each side, flipping once during cooking.",
    "Remove from the pan and drain on paper towels and keep warm; repeat until all the fish fillets are fried.",
    "To serve, place the rice in a large serving platter, top with the fish fillets and sprinkle with the toasted nuts.",
    "Serve with Parsley or Cilantro (Coriander) Tahini Spread, loosened with 1 tablespoon of water and 1 tablespoon of lemon juice."
  ],
  "author": ""
}