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": "Beef Bhuna",
  "description": "This is the ultimate Beef Bhuna recipe, perfect for Ramadan - my dad's absolute favourite and now mine. My mum showed me how to make this and I want you to try it for your family. Bhuna means 'to fry' and here the beef is fried in aromatic spices, such as mustard seeds, nigella seeds and fenugreek, which intensify the flavour. The tomatoes and onions give a rich, thick base to the curry. This is so comforting, hearty and packed full of flavour. Enjoy with Naan (see pages 130-1), Roti (see pages 126-7) or Basmati Rice (see page 132).",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Ingredients",
      "ingredients": [
        "1kg beef chunks, with or without bones",
        "2 tablespoons ginger paste",
        "2 tablespoons garlic paste",
        "1 heaped tablespoon ground turmeric",
        "50g plain yogurt"
      ]
    },
    {
      "section": "MASALA",
      "ingredients": [
        "6 tablespoons oil",
        "5-6 onions, finely sliced",
        "1 serving of Bhuna Masala, page 169",
        "2 plum tomatoes",
        "500ml water"
      ]
    },
    {
      "section": "WHOLE SPICES",
      "ingredients": [
        "1 teaspoon cumin seeds",
        "½ teaspoon mustard seeds",
        "2 bay leaves",
        "5-6 cloves",
        "5-6 black peppercorns",
        "3-4 cinnamon sticks",
        "3-4 star anise"
      ]
    },
    {
      "section": "GARNISH",
      "ingredients": [
        "2 bullet chillies, sliced",
        "finely chopped fresh coriander"
      ]
    }
  ],
  "instructions": [
    "Place the beef in a bowl with the ginger paste, garlic paste, turmeric and yogurt, mix well and leave to marinate in the fridge for 1 hour or overnight.",
    "For the masala, heat the oil in a large saucepan on a medium heat, add the whole spices and fry for about 20 seconds until they start to sizzle.",
    "Add the onions and fry gently until they are meltingly soft, deeply browned and rich.",
    "Do not rush this part-this step is important as the overall colour of the curry depends on it and it's one of the key steps in making an amazing curry.",
    "Add the marinated meat, stir well and cook for about 25 minutes on a low heat - the meat will cook in its own juices.",
    "When only a little moisture is left, add the Bhuna Masala spices.",
    "Use a knife to make a shallow X on the bottom of the tomatoes, then place in a bowl of boiling water for 40-50 seconds until the skin starts to peel off easily.",
    "Skin and finely chop the tomatoes, add to the saucepan and cook for 15 minutes until the tomatoes soften and dissolve, adding texture to the sauce.",
    "Add the water, stir well, cover and cook gently for about 45 minutes or until the water has evaporated and the oil comes through to the top, stirring occasionally.",
    "When the meat is tender, remove the lid, turn up the heat and fry the curry to reduce the sauce to a thick, gravy-like consistency.",
    "Serve garnished with sliced bullet chillies and chopped coriander."
  ],
  "author": null
}