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": "Shrimp (Prawns) in Tomato and Chilli Sauce",
  "description": "Like some other Palestinian dishes (Lamb, Garlic, and Chickpea Pilaf, page 202), this traditional Gazan dish is also named after the vessel in which it is cooked. A zibdiyeh is a glazed terracotta pan, similar to a cazuela in Spain and Latin America, that can be used both on the stovetop and in the oven and transferred sizzling hot from kitchen to dining table. Regardless of whether you cook this dish in one of these pans or not, the result is astounding, with deeply concentrated flavors from the cooked tomatoes and sweet shrimps (prawns) against the fiery heat from the chillies. I personally cook it an enameled cast-iron shallow casserole for the most authentic flavor and rustic presentation.",
  "subtitle": "زبديه",
  "ingredients": [
    {
      "section": "For the sauce",
      "ingredients": [
        "3 tablespoons olive oil",
        "1 large onion, finely diced",
        "3-4 green chilies, finely chopped",
        "6-8 cloves garlic, crushed",
        "1 lb/800 g tomatoes, peeled and diced (or use 2 x 14-oz/400-g cans peeled whole tomatoes)",
        "1 tablespoon tomato paste (purée)",
        "1 teaspoon Nine Spice Mix (page 24)",
        "1 teaspoon ground coriander",
        "½ teaspoon ground cumin",
        "½ teaspoon hot chilli powder (optional)",
        "1 teaspoon salt",
        "½ teaspoon sugar",
        "1 small bunch fresh dill, finely chopped"
      ]
    },
    {
      "section": "For the prawns",
      "ingredients": [
        "2½ lb/1 kg uncooked jumbo shrimp (king prawns), peeled and deveined",
        "1 tablespoon olive oil",
        "squeeze of lemon juice",
        "½ teaspoon ground coriander",
        "½ teaspoon ground cumin",
        "salt and black pepper"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "1 quantity Toasted Pine Nuts (page 31)",
        "-bread"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 400°F/200°C/Gas Mark 6.",
    "First make the sauce. Heat the olive oil in a large ovenproof braiser or skillet (frying pan) and add the onion and green chillies. Cook over medium heat for 6-8 minutes, or until the onions are softened and just starting to brown.",
    "Add the garlic and cook for another 1-2 minutes.",
    "Pour in the chopped tomatoes, tomato paste (purée), spices, salt, sugar, and dill and bring to a boil.",
    "Reduce the heat and simmer for 10-15 minutes until the tomatoes thicken and darken in color. If using canned tomatoes, use a spoon to break them up as you cook. Taste and adjust the seasoning if necessary.",
    "Meanwhile, heat a nonstick skillet (frying pan) over high heat while you mix the shrimp (prawns) with the olive oil, lemon juice, and spices.",
    "Add the shrimp to the pan and cook, turning once, until the shrimp are opaque and pearly pink, about 1 minute on each side. Avoid overcooking the shrimp as it will cook more in the sauce.",
    "Add the shrimp to the tomato sauce and toss to combine.",
    "Transfer the dish to the oven and bake for 5-10 minutes, or until starting to brown around the edges.",
    "Remove from the oven and top with the toasted pine nuts. To serve, bring the pan to the table, ladle portions into each person's plate and enjoy with fresh crusty bread."
  ],
  "author": null
}