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": "Aseeda",
  "description": "This stick-to-your-ribs dome of toasted, cardamom-tinged flour and ghee is popular in the hinterlands of Buraimi in northern Oman and in the far southern province of Dhofar. A lightly sweet, giant dumpling of sorts, aseeda is delicious with hot tea or as an accompaniment to a spicy meat curry, like Lahm Kalia.",
  "subtitle": "(Toasted Flour and Ghee Dumpling)",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1½ cups unbleached all-purpose flour",
        "1 cup plus 2 tablespoons sugar",
        "Pinch of kosher salt",
        "3 tablespoons ghee, plus more for serving",
        "½ teaspoon ground cardamom",
        "1 teaspoon rose water (optional)"
      ]
    }
  ],
  "instructions": [
    "Toast the flour in a dry, medium Dutch oven over medium heat, stirring frequently, until it turns beige and has a nutty aroma, 15 to 20 minutes.",
    "Transfer the flour to a bowl.",
    "Wipe the pot clean and add 3½ cups water, the sugar, and salt; turn the heat to medium-high and bring to a boil.",
    "Once the water boils, decrease the heat o medium and, very slowly, sift the toasted flour into the pot, adding a little at a time and whisking constantly prevent small lumps from forming.",
    "When it becomes too thick to whisk, after about 5 minutes, decrease the heat to low.",
    "At this point, it will require a bit of arm power to stir.",
    "Cook about 10 more minutes, stirring constantly with a wooden spoon and adding a little hot water (a couple tablespoons at a time and up to ½ cup) if necessary, until the mixture begins to form a ball, pulling away from the pot. The aseeda will be dough-like and thick and will come together like a single, giant dumpling.",
    "Stir in the ghee, cardamom, and rose water, if using, and cook 2 more minutes, stirring constantly.",
    "Remove and put on a plate or in a flat-bottomed bowl and rub the surface with more ghee as you mold it into a circular dome shape, smoothing over the top with the back of a spoon and making small indents on the surface; drizzle with more ghee.",
    "This is best eaten within an hour of cooking, as it will begin to congeal and dry out after that.",
    "Serve alongside spicy fried meat curry, Lahm Kalia, or with herbaceous Dhofari Karak."
  ],
  "author": ""
}