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": "Lentil, Garlic, and Pasta Soup",
  "description": "Just like lentil pilafs, this is a peasant dish that dates back to a time when people needed to create hearty, yet affordable meals. In the Middle East, beans and legumes were often the protein of choice over more expensive and harder to source meat. Inevitably, these vegetarian and vegan dishes made up for the lack of meat with ample flavor, and the flavors in this dish-earthy lentils, fiery garlic, and smooth pasta-are indeed very satisfying. To make it even more flavorful, top with parsley and sumac or lemon juice.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "½ cup (4 fl oz/120 ml) olive oil",
        "1 onion, finely diced",
        "1 cup (8 oz/225 g) lentils (green or brown), picked over and rinsed",
        "1 teaspoon ground cumin",
        "¼ teaspoon black pepper",
        "1 teaspoon salt",
        "200g tagliatelle or linguini, broken into 1-2-inch/3-5-cm lengths"
      ]
    },
    {
      "section": "To serve (optional)",
      "ingredients": [
        "chopped flat-leaf parsley",
        "sumac or lemon juice"
      ]
    }
  ],
  "instructions": [
    "Pour half the olive oil into a Dutch oven (casserole), add the onion and cook over medium-high heat, stirring regularly, for 6-8 minutes, or until the onions have softened and started to crisp around the edges.",
    "Add the lentils, cumin, and pepper and toss to combine.",
    "Pour in 6 cups (48 fl oz/1.5 liters) water, add the salt and bring the mixture to a boil, then partially cover the pan and reduce the heat to maintain a gentle simmer. Cook until the lentils are tender but still hold their shape, 20-30 minutes depending on variety.",
    "Once the lentils are cooked, add the pasta, increasing the heat to a vigorous simmer, and cook, covered, for 10-15 minutes, or until the pasta is done.",
    "Meanwhile, heat the remaining olive oil in a small skillet (frying pan) and add the garlic. Cook until fragrant and light gold in color, about 3 minutes. Take care not to burn the garlic as it can quickly go from gold to burnt.",
    "Once ready, pour the garlic and oil over the lentils and pasta and stir.",
    "If the consistency is too thick, add 1 cup (8 fl oz/250 ml) water and bring to a boil. If it's too thin, cook the soup for another couple of minutes until some liquid evaporates. You want a consistency similar to bean soup-not so thin it falls off the spoon but not so thick it feels like pudding.",
    "To serve, ladle into individual bowls and sprinkle with toppings, if desired."
  ],
  "author": null
}