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": "Mujadara Bowl",
  "description": "This dish is an adaptation of mujadara, a savory Middle Eastern dish. The summer squash offers succulence that contrasts with the crisp lettuce, cool yogurt, salty onions, and earthy base of lentils and grains. Quinoa is used instead of rice, and flat green or brown lentils are preferred for their similar cooking time.",
  "subtitle": "Quinoa, Pan-fried Summer Squash, Yogurt",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 pound small, firm summer squash (2 or 3)",
        "2½ teaspoons plus a few pinches of salt",
        "4 tablespoons neutral-tasting oil",
        "1 small onion, peeled and sliced into very thin rings",
        "1 cup quinoa or medium-grain white rice",
        "2 teaspoons minced garlic",
        "1 cup brown or green lentils, rinsed and picked through",
        "3½ cups water",
        "2 cups shredded crisp lettuce, such as butter leaf, Boston, romaine, or iceberg",
        "½ cup chopped toasted walnuts or sliced almonds",
        "1/4 cup plain yogurt",
        "¼ cup torn fresh mint leaves, for garnish",
        "Lemon wedges, for serving"
      ]
    }
  ],
  "instructions": [
    "Trim the ends off the squash, then dice into ½-inch cubes. Toss with 2 teaspoons of the salt and place in a colander to drain for 20 to 30 minutes. Gently pat dry with a clean kitchen towel or paper towels.",
    "Heat 3 tablespoons of the oil in a wide saucepan over medium heat. Add the onion and cook, stirring, until golden brown and crispy, 15 to 20 minutes. Watch carefully during the last few minutes, as the onion can burn easily. Use a slotted spoon to transfer to a paper towel-lined plate, leaving the oil in the pan, and sprinkle the onion with a few pinches of salt.",
    "Return the pan to the heat. Stir in the quinoa and cook, stirring frequently, for 3 to 4 minutes, until aromatic and the pan is dry. Stir in the garlic, followed by the lentils and the water. Bring to a boil, add the remaining ½ teaspoon salt, reduce the heat to low, cover the pan, and cook for 17 to 20 minutes, until the quinoa and lentils are tender and the water is absorbed. If the lentils and grains are cooked before all the water is absorbed, simply drain the excess. Remove from the heat and let stand until ready to serve.",
    "Heat the remaining 1 tablespoon oil in a wide skillet over medium heat. Add half of the squash, or as much as you can fit in an uncrowded, single layer. Cook, turning periodically, until golden brown on a few sides but still tender in the centers, 3 to 6 minutes-overcooking here will result in mushy squash, so taste frequently and watch closely. Use the slotted spoon to transfer to a plate, then add the remaining squash to the pan and repeat.",
    "Divide the hot quinoa-lentil mixture among four bowls. Top each serving with the lettuce, squash, nuts, dollops of yogurt, and onions. Garnish with the mint and serve with the lemon wedges on the side."
  ],
  "author": ""
}