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": "Khuri & Khitchri",
  "description": "This classic dish of spicy yogurt curry and yellow rice goes perfectly with Bombay Potatoes or Spinach, Potatoes & Peas. Don't forget the poppadoms on the side.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "KHITCHRI",
      "ingredients": [
        "1 tablespoon oil",
        "1 tablespoon ghee, plus extra for finishing",
        "1 teaspoon cumin seeds",
        "1 onion, finely sliced",
        "1 cinnamon stick",
        "3-4 black peppercorns",
        "3-4 cloves",
        "3-4 cardamom pods",
        "2-3 star anise",
        "1 bay leaf",
        "600ml water",
        "½ teaspoon ground turmeric",
        "1 teaspoon salt",
        "125g toor dhal (split pigeon peas)",
        "250g basmati rice"
      ]
    },
    {
      "section": "KHURI",
      "ingredients": [
        "1 tablespoon ghee",
        "1 tablespoon oil",
        "1 small onion, diced",
        "1 small fresh tomato, diced",
        "1 teaspoon cumin seeds",
        "1 teaspoon ground coriander",
        "¼ teaspoon ground turmeric",
        "1 teaspoon ginger paste",
        "1 teaspoon garlic paste",
        "2 teaspoons green chilli paste",
        "500g plain yogurt",
        "125ml single cream",
        "125ml full-fat milk",
        "50ml water",
        "1 tablespoon chickpea flour"
      ]
    },
    {
      "section": "GARNISH",
      "ingredients": [
        "1 teaspoon cumin seeds",
        "1 tablespoon ghee",
        "6-7 curry leaves",
        "10g fresh coriander, finely chopped"
      ]
    }
  ],
  "instructions": [
    "For the khitchri, heat a large saucepan on a low-medium heat and add the oil, ghee, cumin seeds, sliced onion, cinnamon stick, peppercorns, cloves, cardamom pods, star anise and bay leaf.",
    "Fry gently for 10 minutes until lightly golden.",
    "Add the water, turmeric and salt and bring to the boil.",
    "Wash the toor dhal and rice in a sieve under cold running water until the water runs clear.",
    "Once the water in the saucepan starts to bubble, add the toor dhal and rice, stir and partially cover the pan with a lid (not completely or the water may boil over).",
    "Cook on a medium heat for 15 minutes until the water has been absorbed, then give it a stir once without disturbing the rice too much.",
    "Cover fully with the lid and cook for another 15 minutes on a low heat- with the build up of steam, the rice will fully cook and fluff up.",
    "Finish with a little ghee on top for that extra buttery flavour.",
    "For the khuri, heat a saucepan over a medium heat and add the ghee, oil, onion, tomato, cumin, ground coriander, turmeric, ginger paste, garlic paste and chilli paste, season with salt and cook for about 3-4 minutes until the tomato and onion have softened.",
    "Whisk the yogurt together with the cream, milk, water and chickpea flour.",
    "Pour into the masala mixture and whisk together on a low heat for about 1 minute until hot, making sure not to curdle the khuri.",
    "If you want a thinner consistency, add a little more water.",
    "For the garnish, heat a small frying pan on a medium heat and dry-fry the cumin seeds for 1 minute until they turn dark brown in colour.",
    "Add the ghee and it will start to sizzle.",
    "Throw in the curry leaves and fresh coriander and stir together for about 30 seconds on a low heat.",
    "Pour the mixture on top of the khuri.",
    "Plate up a portion of khitchri, then pour over as much khuri as you like."
  ],
  "author": ""
}