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": "Ndizi Mbichi (Zanzibari Savory Mashed Green Bananas)",
  "description": "Deeply savory with bright hints of citrus and biting hot peppers, this starchy banana dish is a delicious, unusual, easy-to-make vegetarian main dish or\nside to serve along with other Zanzibari specialties like Coconut Shrimp Curry. Some cooks, like Hamida Badai, who shared her recipe with me, like to\nadd boiled goat or lamb to theirs.",
  "subtitle": "Deeply savory with bright hints of citrus and biting hot peppers, this starchy banana dish is a delicious, unusual, easy-to-make vegetarian main dish or side to serve along with other Zanzibari specialties like Coconut Shrimp Curry.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "5 small to medium unripe green bananas (use completely green bananas; do not use plantains)",
        "2 tablespoons vegetable oil",
        "1 large yellow onion, minced",
        "1 plum tomato, cored and minced",
        "1 serrano chile, halved lengthwise and seeded, plus 1 thinly sliced, for garnish",
        "1 teaspoon kosher salt",
        "2 cups vegetable broth",
        "¼ cup coconut milk powder",
        "½ cup warm water",
        "3 to 4 tablespoons freshly squeezed lime juice, plus more for serving"
      ]
    }
  ],
  "instructions": [
    "Carefully remove the tough, fibrous banana peels with a paring knife.",
    "Cut the bananas into 2-inch pieces and soak in cold water until ready to use (this will prevent blackening).",
    "Heat the oil in a medium saucepan or pot over medium-high heat and sauté the onions until they begin to soften and brown, 8 to 10 minutes.",
    "Add the tomato and cook, stirring occasionally, until it begins to break down, 4 to 5 minutes.",
    "Drain the bananas and add to the pot, along with the chile halves and salt.",
    "Pour in the broth, decrease the heat to medium, and simmer, covered, until the bananas begin to soften, 15 to 20 minutes.",
    "In a small bowl, mix the coconut milk powder with the warm water until dissolved.",
    "Add the coconut mixture to the bananas, as well as half the lime juice.",
    "Cook, covered, on low until the bananas are cooked through and tender, another 15 minutes.",
    "Remove the lid and stir in the remaining half of the lime juice; adjust the seasoning with salt to taste.",
    "With a wooden spoon, gently mash some of the bananas, leaving about half the pieces whole.",
    "Continue cooking, uncovered, on medium-high heat until slightly thickened, about 10 minutes.",
    "Garnish with the thinly sliced chiles and finish with lime juice to taste."
  ],
  "author": null
}