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": "Eggplant (Aubergine), Yogurt, and Nut Salad",
  "description": "Whenever we invited people over for a big lunch, my mother would usually make a variation of this salad and it would\nbe the highlight for me. Her version was much richer than this one, though, because she fried the eggplants\n(aubergines), used a very strong garlic labaneh instead of yogurt, and topped it with plenty of fried pine nuts. Over the\nyears I've adapted it into something that we can eat at home on a weekly basis-just as flavorful, but on the lighter and\nhealthier side. As far as the nuts and garnish go, I often play around with it depending on my mood, so feel free to\nadjust based on what you have to hand.",
  "subtitle": "سلطة باذنجان ولبن",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "24 lb/1 kg (about 4 medium) eggplants (aubergines)",
        "olive oil, for brushing",
        "salt and black pepper"
      ]
    },
    {
      "section": "For the yogurt sauce",
      "ingredients": [
        "1½ cups (14 oz/400 g) Greek yogurt",
        "1 small clove garlic, crushed",
        "½ teaspoon salt",
        "½ teaspoon lemon juice (optional)"
      ]
    },
    {
      "section": "For the garnish",
      "ingredients": [
        "2 tablespoons pomegranate seeds",
        "½ cup (2 oz/50 g) lightly toasted mixed nuts such as almonds, pistachios, hazelnuts",
        "small handful of green leaves such as arugula (rocket), dill, or chives"
      ]
    }
  ],
  "instructions": [
    "Preheat the broiler (grill) to high.",
    "Slice the eggplants (aubergines) into 3/4-inch/1.5-cm rounds, brush both sides with\nolive oil, and sprinkle with salt and pepper.",
    "Place the eggplants on an oven rack and broil (grill) for about 10 minutes on\neach side, or until they develop a golden brown exterior.",
    "In the meantime, put all the ingredients for the yogurt sauce into a bowl and whisk together to a smooth consistency.",
    "The lemon juice is optional but it helps bring all the flavors together, especially if you are using a mellow yogurt, not a\ntangy one.",
    "Once the eggplants are done, arrange in overlapping circles on a round platter.",
    "Spoon over the yogurt mixture then top\nwith pomegranate seeds, toasted nuts, and green leaves."
  ],
  "author": ""
}