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": "Stuffed Potatoes in Tomato Sauce",
  "description": "This is a rustic dish that can be made with very simple ingredients that are almost always at hand. The potatoes―\nnormally a side to meats-take center-stage in this recipe and their flavor is amplified from the spicy stuffing and rich\ntomato sauce. A substantial and warming meal, this is the perfect thing to eat on a cold winter's day when you are very\nhungry and in need of both comfort and energy.",
  "subtitle": "بطاطا محشيه",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3½ lb/1.5 kg potatoes (about 8 medium or 12 small)",
        "1 quantity Toasted Pine Nuts (page 31)",
        "1 quantity Lamb with Onion and Spices (page 30)",
        "vegetable oil, for frying"
      ]
    },
    {
      "section": "For the sauce",
      "ingredients": [
        "2 tablespoons olive oil",
        "8-10 cloves garlic, crushed",
        "1 lb 8½ oz/700 g sieved tomatoes (passata)",
        "1 teaspoon salt",
        "¼ teaspoon Nine Spice Mix (page 24)"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "Vermicelli Rice (page 32)",
        "plain yogurt"
      ]
    }
  ],
  "instructions": [
    "Peel the potatoes and core them by inserting the corer until it almost reaches the bottom, then twisting and pulling out\nthe core.",
    "Repeat this a few times, scraping the sides, until the potato has been hollowed and is roughly 1/4 inch/5 mm\nthick all the way around.",
    "Wash the potatoes from the inside to ensure all the core has come out and set upside down in a\ncolander to dry.",
    "Mix the toasted pine nuts and Lamb with Onion and Spices and use this mixture to stuff the potatoes. Any leftover\nstuffing can be added to the sauce later.",
    "Pour enough vegetable oil into a large skillet (frying pan) to reach about 3/4 inch/2 cm up the sides. When the oil is hot,\nplace the stuffed potatoes into the oil, taking care because the oil may splutter.",
    "Fry for 10 minutes, turning over once\nhalfway through, until a nice golden brown on both sides.",
    "Remove from the oil and drain on paper towels. Continue\nuntil all the potatoes are fried.",
    "To prepare the sauce, heat the olive oil in large pot or shallow Dutch oven (casserole) and add the crushed garlic.",
    "Cook\nfor 2-3 minutes, or until fragrant but not colored.",
    "Pour in the passata, 2 cups (18 fl oz/500 ml) water, the salt, and Nine\nSpice Mix and any leftover stuffing.",
    "Place the potatoes in the tomato sauce, cover, and bring to a boil.",
    "Reduce the heat and simmer for 30-40 minutes, or\nuntil the potatoes are cooked through.",
    "If the sauce starts to thicken too much before the potatoes are done, gradually add\nmore water and continue to cook.",
    "Taste and adjust the seasoning to your liking before serving.",
    "To serve, place vermicelli rice in individual bowls, top with a stuffed potato, and ladle tomato sauce over the top."
  ],
  "author": ""
}