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": "Chili Cashew Dosas with Spiced Apple Cider Chutney",
  "description": "Savory, lacy, and crispy, this South Indian-style treat is crammed with substantially flavorful nuts, onions, and spices, so it doesn't require the potato filling typically served with these super-thin crepes. The Spiced Apple Cider Chutney makes for an offbeat and delightful fall or winter pancake brunch. These \"rava\"-style dosas are relatively petite compared to ones made in restaurants, but they deliver all the flavor and are fun to make when you get the hang of it.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 cup Cream of Wheat cereal, uncooked",
        "½ cup rice flour",
        "½ cup chickpea flour",
        "2 teaspoons salt",
        "½ generous teaspoon freshly cracked peppercorns (just grind whole peppercorns as coarsely as possible)",
        "1½ teaspoons cumin seeds",
        "3½ cups water, plus up to 1 cup extra",
        "½ cup very finely chopped red onion",
        "½ cup chopped, toasted cashews",
        "1-2 jalapeños, seeded and chopped",
        "Vegetable oil for frying (any kind that is well suited for higher temperatures, such as peanut or high-heat canola)",
        "1 recipe Spiced Apple Cider Chutney (page 72)"
      ]
    }
  ],
  "instructions": [
    "In a large bowl, stir together Cream of Wheat cereal, rice flour, chickpea flour, salt, pepper, and cumin seeds.",
    "Pour in 3½ cups water, stirring until no lumps remain.",
    "Set aside batter for at least 2 hour. Now would be a good time to prepare some chutney if using.",
    "When ready to cook, stir in red onion, cashews, jalapeños, and ½ cup additional water. The batter should be very thin, almost alarmingly so, and even thinner than crepe batter. It will appear similar to thick soy milk. Keep handy at least ½ cup of additional water to thin out the batter if it should thicken during the cooking of dosas.",
    "Preheat a crepe pan over medium-high heat. The pan is ready when a few droplets of water flicked onto the surface sizzle.",
    "Brush the pan generously with oil.",
    "Stir batter, scoop a ladle-full, and in an outward circular motion pour the batter onto the hot pan.",
    "The battle will sizzle, bubble, and fail to form a perfect circle, and that's okay!",
    "Gently tip the pan side to side to evenly distribute any excess batter. The dosa surface should have plenty of holes and be very thin; if it looks too thick, use less batter for the next one. If your dosas still appear too thick or doughy, try thinning out the batter even more with a little water, a few tablespoons at a time. Make sure to stir the batter each time before ladling it onto the pan.",
    "Cook each dosa for about 2 to 3 minutes.",
    "As the top of the dosa starts to dry and the edges brown, use the silicon brush to dribble a little extra oil over the dosa.",
    "Use the long thin spatula to lift up the dosa's edges, then carefully run the spatula underneath to dislodge it completely from the pan. If your dosa is sticking, use more oil the for the next one.",
    "Carefully use the spatula to fold the dosa in half; cook for 1 minute, flip and cook for another minute.",
    "An alternate way of folding a rava-style dosa is to mentally divide your round dosa into thirds, and flip the edges of each third about a third of the way in toward the center. Your resulting round dosa has now been transformed into a triangle. Flip it over and cook it for another minute or so and you're done.",
    "Move cooked dosas to a serving plate and eat immediately. Dosas are best eaten piping hot with your fingers. Rip off a bit and dip it into a sauce or chutney."
  ],
  "author": null
}