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": "Lamb Biryani",
  "description": "Biryani is a luxurious, elaborate, colourful and highly aromatic dish so it's traditionally made on special occasions. It's full of flavour, with spices and fresh herbs, perfectly cooked fragrant, fluffy grains of basmati rice and tender spiced lamb on the bone.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Ingredients",
      "ingredients": [
        "1 teaspoon saffron threads",
        "2 tablespoons milk",
        "2 tablespoons ghee",
        "10g fresh coriander leaves, finely chopped",
        "10g fresh mint leaves, finely chopped",
        "2-3 green bullet chillies, halved",
        "½ red pepper, cut into 1cm dice",
        "½ green pepper, cut into 1cm dice",
        "80ml water",
        "1 tablespoon pomegranate seeds, to garnish"
      ]
    },
    {
      "section": "RICE",
      "ingredients": [
        "700g basmati rice",
        "2½ litres water",
        "3 tablespoons oil",
        "1 tablespoon salt",
        "2 bay leaves",
        "2 cinnamon sticks"
      ]
    },
    {
      "section": "LAMB MASALA",
      "ingredients": [
        "1kg mixed lamb shoulder and leg chunks",
        "100g plain yogurt",
        "1 teaspoon chilli paste",
        "1 tablespoon ginger paste",
        "1 tablespoon garlic paste",
        "1 serving of Meat Biryani Masala, page 169",
        "2 tablespoons finely chopped fresh mint",
        "2 tablespoons finely chopped fresh coriander",
        "5 tablespoons oil, plus extra for deep-frying",
        "5 onions, finely sliced",
        "3 tablespoons ghee",
        "1 teaspoon salt",
        "4 tablespoons lemon juice",
        "200ml water"
      ]
    },
    {
      "section": "WHOLE SPICES",
      "ingredients": [
        "1 teaspoon cumin seeds",
        "2-3 cinnamon sticks",
        "2-3 bay leaves",
        "5-6 black peppercorns",
        "5-6 cardamom pods",
        "5-6 cloves",
        "1-2 star anise"
      ]
    }
  ],
  "instructions": [
    "The first step is to marinate the lamb. Place the lamb in a bowl with the yogurt (to tenderize it), the chilli paste, ginger paste and garlic paste, the Biryani Masala spices, and the fresh mint and coriander. Cover and marinate in the fridge for about 1 hour, to let the spices really infuse into the meat.",
    "Heat the oil for deep-frying in a large saucepan on a medium-high heat until t reaches 180°C. Fry the sliced onions until nice and golden brown, making sure not to burn them. Drain on kitchen paper and set aside.",
    "Wash the rice in a sieve under cold running water until the water runs clear, then soak in a bowl of cold water for 30 minutes. This will reduce the cooking time and help the rice to cook evenly.",
    "Pour the water into a large pot, bring to the boil and add the oil, salt, bay leaves and cinnamon sticks. Add the rice and cook uncovered for 8-10 minutes until it is 70-75% cooked. It needs to be cooked on the outside but the inside should be a little firm as the rice will cook further when you cook the biryani. Drain in a colander, then rinse under cold running water to stop t from cooking further. Drain very well, spread the rice on a large plate and leave to cool completely, so the grains are separate and the rice does not go mushy.",
    "For the lamb masala, heat the ghee in a large saucepan on a low heat, add the whole spices and allow to gently infuse in the oil for about 30 seconds. Add the marinated meat, stir and turn the heat up to medium. Cover and cook for 30 minutes, stirring occasionally to make sure the meat doesn't stick or burn. If you have a pressure cooker, this will cut your cooking time in half. The lamb will release liquid as it cooks. Once the liquid has evaporated, sprinkle with the salt, add the lemon juice, water and half the fried onions, keeping the rest for garnish. Mix everything in and cook for 15 minutes on a low heat until the lamb is tender and the onions soften. The sauce will reduce and thicken.",
    "Place the saffron threads in a small frying pan on a very low heat and warm through, taking care as the strands burn easily. When slightly crisp, crush with the back of a spoon and add to the milk.",
    "Grease the bottom of a wide saucepan with ghee and arrange half the rice in an even layer in the bottom. Top with the lamb masala and sprinkle with a few of the remaining fried onions, some of the chopped coriander and mint and the halved bullet chillies, then add the remaining rice on top in an even layer. Drizzle over the saffron-infused milk to add aroma and colour to the rice, then finally scatter over the red and green pepper chunks, the remaining chopped coriander and mint and the remaining fried onions.",
    "Poke some holes in the rice to allow steam to escape and drizzle the water into the holes. Dot the remaining ghee over the top of the rice to add extra flavour. Cover the saucepan with a tight-fitting lid, so the steam doesn't escape, and cook on a low heat for 20 minutes. With the build-up of steam, the rice will finish cooking and fluff up and the biryani will be ready. Serve on a large platter, garnished with pomegranate seeds to add a pop of colour."
  ],
  "author": null
}