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": "Chickpea and lentil salad with hummus sauce",
  "description": "AD Hummus (or houmous) is a great classic of Lebanese cooking. Make it with sufficient liquid so that rather than the usual purée you have a softer cream that will mix well with the salad.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "250 g of chickpeas",
        "2 onions",
        "2 carrots",
        "1 bay leaf",
        "100 g of red lentils",
        "1 garlic clove",
        "juice of half a lemon",
        "1 or 2 ladles of chickpea cooking liquid",
        "1 level teaspoon of ground cumin",
        "1 level teaspoon of ras el-hanout",
        "2 pinches of paprika",
        "50 g of bean sprouts",
        "2 to 3 tablespoons of olive oil",
        "1 tablespoon of sherry vinegar",
        "salt",
        "freshly ground black pepper",
        "3 sprigs of mint"
      ]
    }
  ],
  "instructions": [
    "The day before soak 250 g of chickpeas.",
    "On the day peel 2 onions and 2 carrots and cut into chunks.",
    "Drain the chickpeas, put them into a saucepan with 1 bay leaf (2 required in total for the recipe) and half the onions and carrots.",
    "Cover well with water and cook for an hour and a half.",
    "Add salt only at the end of cooking.",
    "In another saucepan filled with water, cook 100 g of red lentils similarly with the rest of the onions and carrots and another bay leaf for 30 minutes.",
    "Leave to cool in their cooking water.",
    "Peel and mince 1 garlic clove.",
    "Take out approximately two thirds of the chickpeas with a slotted spoon.",
    "Blend them with the garlic and 1 or 2 ladles of their cooking liquid until you have a smooth cream.",
    "Add the juice of half a lemon, a level teaspoon of ground cumin, a level teaspoon of ras el-hanout, 2 pinches of paprika and blend a little more to incorporate well.",
    "Taste the hummus and correct its seasoning with salt and freshly ground black pepper.",
    "Rinse and dry 50 g of bean sprouts and put in a salad bowl.",
    "Drain the lentils and the rest of the chickpeas, and add them.",
    "Season with 2 to 3 tablespoons of olive oil, 1 tablespoon of sherry vinegar, salt and freshly ground black pepper.",
    "Detach the leaves from 3 sprigs of mint.",
    "Spoon the hummus into the centre of a round dish.",
    "Spread the chickpea / lentil / bean sprout salad all around.",
    "Sprinkle the mint leaves on top."
  ],
  "author": ""
}