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": "Cauliflower and Yogurt Stew",
  "description": "This dish, typical of Hebron, Jerusalem, and the surrounding area, is usually made in winter, when the most delicious cauliflower is in season. Combining the roasted florets with a rich meat and yogurt sauce makes for a very warming dish in the cold weather.",
  "subtitle": "A warming winter dish from Hebron and Jerusalem.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 lb 12 oz/800 g stewing lamb or beef, cut into 2-inch/5-cm cubes (or 1 lb/2.2 kg bone-in stewing cuts of lamb or beef)",
        "1 whole onion",
        "15 allspice berries",
        "4 cardamom pods",
        "3 bay leaves",
        "3 pieces mastic, crushed to a powder (optional)",
        "1 teaspoon salt",
        "1 large head of cauliflower, cut into florets",
        "olive oil, for brushing",
        "1 quantity Cooked Yogurt Sauce (page 29)"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "Vermicelli Rice (page 32)",
        "Toasted Pine Nuts (page 31)"
      ]
    }
  ],
  "instructions": [
    "Preheat the broiler (grill) to high.",
    "Put the meat and onion into a large stockpot, cover with 6 cups (2½ pints/1.5 liters) water and place over high heat.",
    "Bring to a boil, skimming away the scum from the surface, then add the whole spices, bay leaves, mastic, and salt.",
    "Reduce the heat and simmer for 1½-2 hours, or until the meat is tender.",
    "Meanwhile, arrange the cauliflower florets on a rimmed baking sheet and brush all over with olive oil. Broil for about 15-20 minutes, or until golden brown all around. Check on the cauliflower several times throughout cooking, flipping over and moving around to ensure even browning. When done, remove from the oven, and set aside.",
    "In the meantime, prepare the yogurt sauce in a large pan.",
    "When the meat is tender, strain the broth (stock) through a fine-mesh strainer (sieve) into the yogurt sauce. Add the meat pieces to the sauce, discarding the onion and spices.",
    "Add the roasted cauliflower to the meat and yogurt sauce and simmer together over medium heat for another 15 minutes.",
    "Taste and adjust the seasoning if necessary.",
    "Remove from the heat and serve with vermicelli rice or bulgur. Garnish with toasted pine nuts."
  ],
  "author": ""
}