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": "Kachori (Fried Potato-Chile Puffs)",
  "description": null,
  "subtitle": "Similar to the kachori found in India, in Oman this battered and fried potato puff is associated with Zanzibar, where it was introduced by the 19th-century Indian traders who settled there. Though they are fried and seem like they should be super-crispy, kachori often come out on the softer side, the coating there to hold together the fluffy seasoned potato, but not always to lend a big crunch. Our recipe was developed to try to maximize the crunch, but it takes some practice to achieve the desired texture. Despite the flecks of hot chile pepper, these puffs are relatively mild, so they pair well with a chutney or hot sauce.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 large russet potatoes, peeled and cut into 1-inch pieces",
        "2 tablespoons minced fresh cilantro",
        "2 cloves garlic, mashed into a paste",
        "½ to 1 serrano chile, seeded and minced",
        "1 tablespoon freshly squeezed lime juice",
        "2 teaspoons kosher salt, divided, plus more as needed",
        "¼ cup gram flour (chickpea flour)",
        "½ teaspoon ground cumin",
        "½ teaspoon ground turmeric",
        "Vegetable oil, for frying"
      ]
    }
  ],
  "instructions": [
    "Bring a large pot of water to a boil and boil the potatoes until cooked through and tender, about 15 minutes.",
    "Drain and transfer the potatoes to a medium bowl; mash until smooth and let cool slightly.",
    "Stir in the cilantro, garlic, chile, lime juice, and 1 teaspoon of the salt.",
    "Roll the potato mixture into about a dozen balls slightly smaller than golf balls.",
    "Make a batter by whisking the flour, cumin, turmeric, remaining 1 teaspoon salt, and ¾ cup water until smooth and slightly thick. (Add a sprinkle of water if it becomes too thick, as it thickens as it sits.)",
    "Heat about 2 inches of oil in a wok or medium saucepan over medium or medium-high heat until a deep-fry thermometer reads 325°F.",
    "Working in batches, dip the potato balls in the batter and carefully drop into the hot oil; fry until golden and crispy, 2 to 4 minutes.",
    "Remove with a slotted spoon and drain on paper towels; season with more salt, if desired.",
    "Serve with hot sauce, ketchup, or a fruit chutney."
  ],
  "author": null
}