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": "KAHWA AL OMANI (OMANI COFFEE)",
  "description": "Omani coffee is made with lightly roasted beans, and some Omanis even roast their own green beans at home before grinding them with whole cardamom pods. The resulting brew is light, almost tea-colored, and is traditionally poured into fenjans, short, handle-free coffee cups, from a dallah, a curvaceous coffee urn with a long arched spout. Though these days, the coffee is more commonly poured from an insulated thermos, it is still poured using only the left hand, as a sign of respect and honor for the guest, and the small fenjans are filled only half to three-quarters full to ensure the coffee remains hot and to allow the host more opportunities to serve his or her guest in this traditional act of hospitality. Rather than being sweetened with sugar, the bitter coffee is served alongside dates or with halwa for sweetness, though some people told me that when entertaining guests, it is traditional for only the women take their coffee with sweets, while men will take theirs black unless they are alone with family.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1½ teaspoons rose water",
        "½ teaspoon ground cardamom",
        "1 tablespoon finely ground Arabic coffee",
        "5 whole cardamom pods, crushed",
        "3 cups water"
      ]
    }
  ],
  "instructions": [
    "Place the rose water and cardamom in a serving vessel, such as a 1-liter dallah, thermos, or pitcher.",
    "Set aside.",
    "Bring 3 cups water, the coffee, and cardamom pods to a boil over medium-high heat in a small saucepan; boil 1 minute and turn off the heat.",
    "Slowly pour the coffee into the serving vessel, leaving as many of the grounds behind as possible.",
    "Cover and let steep with the cardamom and rose water for 10 minutes, then serve in small cups."
  ],
  "author": null
}