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": "Spiced Lamb in Tomato Sauce",
  "description": "Very popular in Palestine and Jordan, this dish is normally served for breakfast or supper. A vegetarian version of it prepared exactly the same way but without the meat, is often served as a side to be scooped up with bread. It is best to use very fleshy tomatoes that have been peeled to give the sauce a thick and more uniform texture. To make things easier, however, you can substitute with canned whole peeled tomatoes. The aroma of this dish while it cooks is irresistible, but do let it cook low and slow; the result will be absolutely worth it.",
  "subtitle": "قلاية بندوره",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 tablespoons olive oil",
        "1 lb 2 oz/500 g lamb leg meat or beef sirloin/fillet, cut into small ½-inch/1-cm cubes",
        "1 teaspoon Nine Spice Mix (page 24)",
        "8-10 cloves garlic, finely chopped or sliced",
        "2-3 green chillies, finely chopped or sliced",
        "3½ lb/1.5 kg ripe, fleshy tomatoes, peeled and diced (or use 3 x 14-oz/400-g cans whole peeled tomatoes)",
        "2 teaspoons salt"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "rice or bread"
      ]
    }
  ],
  "instructions": [
    "Heat the oil in a deep-sided skillet (frying pan) over medium-high heat until hot but not smoking.",
    "Add the meat to the pan and sprinkle with the Nine Spice Mix.",
    "Continue to cook, stirring occasionally, until all the water released by the meat has evaporated and the pieces are nicely browned, about 10 minutes.",
    "Once the water around the meat has evaporated and you see oil again, add the garlic and chillies and cook, stirring regularly, for 2-3 minutes until fragrant.",
    "Add the tomatoes and salt and stir to combine.",
    "If using canned tomatoes use a spoon to break up the whole pieces.",
    "Bring to a boil, then reduce the heat and simmer, covered, for 30-60 minutes, or until the tomatoes have cooked and deepened in color and the sauce has thickened and come together.",
    "The exact time will vary based on the tomatoes you used and how much liquid they have released.",
    "If the tomatoes have cooked but the sauce has not thickened enough, uncover and cook over high until the liquid evaporates and the sauce reaches the desired consistency.",
    "Transfer the tomatoes to a shallow serving dish and serve warm with either rice or bread."
  ],
  "author": ""
}