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": "Eggplant (Aubergine), Lentil, and Pomegranate Stew",
  "description": "This famous dish from Gaza is traditionally made by boiling lentils and eggplants (aubergines) together until they form a thick spread (sometimes it is even thickened with flour or tahini) and then finished off with pomegranate molasses and fried garlic. My version, however, is slightly different from the traditional one: the addition of tomatoes came about by chance.  Surprisingly, this addition intensified the flavors of this dish. After several trials, I finally settled on this recipe, made even easier by leaving it to cook on its own for the majority of the time. A perfect make-ahead meal, this dish is as healthy as it is delicious.",
  "subtitle": "رمانیه",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "about 1 cup (9 oz/250 g) green or brown lentils",
        "24 lb/1 kg eggplants (aubergines), chopped into bite-size pieces",
        "14 oz/400 g tomatoes, roughly chopped",
        "1 large onion, finely chopped",
        "1 green chilli, finely chopped (optional)",
        "½ cup (4 fl oz/120 ml) olive oil, plus 2 tablespoons",
        "4 tablespoons pomegranate molasses",
        "1 tablespoon tomato paste (purée)",
        "1-2 tablespoons honey",
        "1½ teaspoons salt",
        "½ teaspoon ground cumin",
        "½ teaspoon crushed red chilli flakes (optional)",
        "4-6 large cloves garlic, finely chopped",
        "4 tablespoons finely chopped fresh mint leaves, or 1 tablespoon crushed dried mint",
        "fresh pomegranate seeds, to garnish (optional)"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "bread or rice"
      ]
    }
  ],
  "instructions": [
    "Put the lentils into a large, heavy pan and cover with water.",
    "Bring to a boil over high heat, then reduce the heat and simmer until cooked, 15-25 minutes depending on variety.",
    "Drain and return to the pan.",
    "Add the eggplants (aubergines), tomatoes, onion, and chilli to the lentils and toss to combine.",
    "In a small bowl, mix the ½ cup (4 fl oz/120 ml) olive oil with the pomegranate molasses, tomato paste (purée), honey, salt, cumin, and chilli flakes, if using, and pour over the vegetable mixture, tossing to combine.",
    "Bring the stew to a boil over high heat (there is no need to add water as the vegetables will release their own), then reduce the heat and leave to cook, covered, until most of the liquid has evaporated, the color has darkened, and stew has come together, about 1½ hours.",
    "About 15 minutes before the stew is ready, heat the remaining olive oil in a small skillet (frying pan) and add the chopped garlic and mint leaves.",
    "Cook until fragrant and the garlic is just starting to take on a golden color, about 1-2 minutes.",
    "Pour the contents of the pan over the lentil stew and gently toss to combine.",
    "Cover and cook for another 5-10 minutes.",
    "Remove from the heat and allow to cool for a few minutes before serving, garnished with pomegranate seeds.",
    "Serve this hot, warm, or at room temperature with bread or rice."
  ],
  "author": ""
}