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": "Kidney Bean Curry",
  "description": "A hearty, aromatic, protein-rich curry with fragrant spices, onions and tomatoes, and one of my mother-in-law's specialities (hers is always so good). This is a staple dish in our home and I'm sure it will become one of yours too! Serve with Basmati Rice (see page 132) or Roti (see pages 126-7).",
  "subtitle": "A hearty, aromatic, protein-rich curry with fragrant spices, onions and tomatoes",
  "ingredients": [
    {
      "section": "Ingredients",
      "ingredients": [
        "5 tablespoons oil",
        "1 teaspoon cumin seeds",
        "2 onions, finely chopped",
        "6-7 curry leaves",
        "400g tin of chopped tomatoes",
        "1 teaspoon ground turmeric",
        "1 teaspoon chilli powder",
        "1 tablespoon ground coriander",
        "1 teaspoon ground cumin",
        "1 teaspoon garlic paste",
        "1 teaspoon ginger paste",
        "1 teaspoon green chilli paste",
        "2 x 400g tins of kidney beans, drained",
        "800ml water",
        "salt"
      ]
    },
    {
      "section": "GARNISH",
      "ingredients": [
        "chopped fresh coriander",
        "pinch of garam masala"
      ]
    }
  ],
  "instructions": [
    "Heat a large wide saucepan on a low-medium heat and add the oil and cumin seeds. When they start to sizzle, add the onions and curry leaves and fry until the onions are golden brown.",
    "Blitz the tinned tomatoes in a food processor until smooth, then add to the saucepan with the turmeric, chilli powder, ground coriander, cumin, garlic paste, ginger paste and chilli paste. Season with salt, stir, cover and cook the masala on a medium heat for 8-10 minutes until reduced. You want to really cook the spices nicely and cook off the rawness of the ginger and garlic.",
    "Add the kidney beans and water and simmer for 25 minutes. While the curry is simmering, use the back of a spoon to crush some of the kidney beans - not all of them - into the sauce. This will thicken the curry and make it creamier.",
    "Serve garnished with fresh coriander and a sprinkle of garam masala on top."
  ],
  "author": ""
}