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": "Veg Biryani",
  "description": "Biryani is a rice dish made with layers of rice, spices and usually meat, but this recipe is for vegetable lovers. Packed with veggies, warm spices like garam masala and fresh coriander and mint, this is a perfect hearty meal, super-delicious and bursting with flavour. Serve with Sweet Yogurt Lassi (see page 145) and Mint & Coriander Yogurt Chutney (see page 137).",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Ingredients",
      "ingredients": [
        "2 tablespoons ghee",
        "2 tablespoons shop-bought fried onions",
        "2 tablespoons finely chopped fresh coriander",
        "2 tablespoons finely chopped fresh mint",
        "½ red pepper, cut into 3cm chunks",
        "½ green pepper, cut into 3cm chunks",
        "80ml water",
        "1 lemon, cut into wedges, to serve"
      ]
    },
    {
      "section": "RICE",
      "ingredients": [
        "600g basmati rice",
        "1.5 litres water",
        "2 tablespoons oil",
        "1 tablespoon salt"
      ]
    },
    {
      "section": "VEGETABLE MASALA",
      "ingredients": [
        "4 tablespoons oil",
        "2 onions, finely diced",
        "1 teaspoon ginger paste",
        "1 teaspoon garlic paste",
        "2 teaspoons chilli paste",
        "250g frozen mixed vegetables",
        "1 potato, cut into quarters",
        "1 small aubergine, cut into 3cm chunks",
        "1 serving Vegetable Biryani Masala, page 169",
        "½ red pepper, cut into 3cm chunks",
        "½ green pepper, cut into 3cm chunks",
        "2 tablespoons finely chopped fresh coriander",
        "3 tablespoons finely chopped fresh mint",
        "2 tablespoons chopped spring onion",
        "100g plain yogurt"
      ]
    },
    {
      "section": "WHOLE SPICES",
      "ingredients": [
        "1-2 cinnamon sticks",
        "3-4 cloves",
        "3-4 black peppercorns",
        "2-3 cardamom pods",
        "1-2 bay leaves",
        "1-2 star anise",
        "1 teaspoon cumin seeds"
      ]
    }
  ],
  "instructions": [
    "Wash the rice in a sieve under cold running water until the water runs clear, then soak in a bowl of cold water for 30 minutes. This will reduce the cooking time and help the rice to cook evenly.",
    "Pour the water into a large saucepan, bring to the boil and add the oil and salt. Add the rice and cook uncovered for 8-10 minutes until it is 70-75% cooked. It needs to be cooked on the outside but the inside should be a little firm as the rice will cook further when you cook the biryani. Drain in a colander, then rinse under cold running water to stop it from cooking further. Drain very well, spread the rice on a large plate and leave to cool completely, so the grains are separate and the rice does not go mushy.",
    "For the vegetable masala, heat the oil in a large saucepan on a low heat, then add the whole spices. Stir and let the spices sizzle for a few seconds. Add the onions and fry for 15 minutes until golden brown. Add the ginger paste, garlic paste and chilli paste and cook for 2 minutes until the raw smell goes away.",
    "Add the frozen mixed vegetables, potato, aubergine, and the Biryani Masala spices. Cover and cook on a medium heat for about 15 minutes until the potato is almost cooked. (If the pan is looking too dry and not enough steam is building from the frozen veg, add some water to help the potato in particular cook.) Then, add the red and green peppers, fresh coriander, mint and spring onion and it's already smelling so good. Stir in the yogurt to give a creamy consistency.",
    "Grease the bottom of a wide saucepan with ghee and arrange half the rice in an even layer in the bottom. Top with the vegetable masala, then the remaining rice on top in an even layer. Scatter with the fried onions, chopped coriander and mint, and red and green pepper chunks.",
    "Poke some holes in the rice to allow steam to escape and drizzle the water into the holes. Dot the remaining ghee over the top of the rice to add extra flavour. Cover the saucepan with a tight-fitting lid so the steam doesn't escape and cook on a low heat for 15 minutes. With the build-up of steam, the rice will finish cooking and fluff up and the biryani will be ready. Serve with lemon wedges for squeezing."
  ],
  "author": null
}