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": "HUMMUS",
  "description": "Probably the most recognizable and most controversial-Middle Eastern dish. I think there is actually no right or\nwrong way to make it; there are simply preferences, and there are as many ways to make hummus as there are Middle\nEastern families. As a child, we regularly ate it, but I never thought much of it; it was just something that was always\naround, like labaneh, and I didn't care much for it. It was only when I left Jerusalem to start university in the U.S. that I\nrealized what a big \"thing\" hummus was. I have since experimented with it: dried and canned chickpeas, peeled and\nunpeeled, just tahini or tahini and olive oil, with and without garlic and spices-the list goes on. The recipe here is how\nI like hummus, smooth (peeled chickpeas), rich (lots of tahini), and not too sharp (a little lemon juice but no garlic or\nspices). Use this as a starting point but experiment and taste as you go along to find your own perfect plate of hummus.",
  "subtitle": "حمص",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "11 oz/350 g cooked and peeled chickpeas (see Note), reserving a few to garnish",
        "½ cup (4 fl oz/125 ml) tahini, stirred well before measuring",
        "½ cup (4 fl oz/125 ml) cold water (or chickpea cooking liquid)",
        "1 tablespoon lemon juice",
        "3/4 teaspoon salt",
        "olive oil, for drizzling",
        "paprika, ground cumin, chopped parsley, to garnish"
      ]
    }
  ],
  "instructions": [
    "Put all the ingredients into a food processor or blender and process until smooth.",
    "If using a powerful blender, you could\nthrow in a few ice cubes while blending to make it even smoother.",
    "Bear in mind that once refrigerated, hummus will\nthicken slightly, so adjust the consistency with water and lemon juice, tasting along the way.",
    "To serve, ladle the hummus into a serving plate and use the back of a spoon to make a well in the center.",
    "Place some\nchickpeas in the middle and drizzle olive oil all over.",
    "Garnish with paprika, cumin, or parsley-or all three."
  ],
  "author": null
}