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": "KALIA KABULI",
  "description": "Popular in the meat-centric Dhofar region, where cows amble along the streets of the capital city, Salalah, and goats and sheep bay from the green hilltops\nthat overlook the sea, this version of kabuli is layered with sweet, golden raisins, nutty chana dal or split yellow lentils, and tender cubes of beef that have\nbeen braised and browned. The black pepper kick is offset by hints of sweetness from the raisins and sautéed onion-studded rice.",
  "subtitle": "(DHOFARI FRIED BLACK PEPPER BEEF WITH RICE)",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 cups basmati rice",
        "1½ pounds fatty boneless beef, such as chuck, cut into 2-inch cubes",
        "2½ teaspoons kosher salt, divided",
        "½ cup yellow split peas",
        "½ cup golden raisins",
        "3 cloves garlic",
        "1 serrano chile, seeded",
        "1 (1½-inch) piece fresh ginger, peeled and sliced",
        "Vegetable oil, as needed",
        "¼ teaspoon ground cinnamon",
        "¼ teaspoon ground black pepper",
        "1 medium red onion, minced",
        "1 bay leaf",
        "½ cinnamon stick",
        "2 whole cloves",
        "4 whole cardamom pods",
        "¼ teaspoon whole black peppercorns",
        "¼ teaspoon fennel seeds",
        "½ teaspoon cumin seeds",
        "½ teaspoon coriander seeds"
      ]
    }
  ],
  "instructions": [
    "Place the rice in a bowl and fill with water.",
    "Swirl with your hand to rinse, then drain.",
    "Repeat a few more times, until the water becomes clear.",
    "Cover the rice with clean water and soak 30 minutes.",
    "Drain.",
    "Place the beef, cup water, and ½ teaspoon of the salt in a large Dutch oven or heavy pot and bring to a boil over high heat.",
    "Decrease the heat to medium-low, cover, and cook until tender, 40 to 45 minutes, checking every 10 minutes or so and adding a few tablespoons of water if needed to keep the meat covered.",
    "In the meantime, bring several cups water to a boil in a saucepan and boil the yellow split peas about 30 minutes, until cooked.",
    "Drain and set aside.",
    "Soak the raisins in warm water 25 minutes; drain and set aside.",
    "Make a paste of the garlic, chile, ginger, and 1 teaspoon of the salt in a mortar and pestle or small food processor, adding about 1 tablespoon water to make it smooth.",
    "When the meat is tender and cooked and the water has completely evaporated, remove the lid and increase the heat to medium-high; allow the meat to fry and brown 5 to 10 minutes, adding a little vegetable oil if needed (if the meat isn't fatty enough).",
    "While frying, add the ground cinnamon and black pepper, plus the garlic-chile-ginger paste, and continue to brown, stirring occasionally, for a few minutes.",
    "Push the meat to one side of the pot and add the onion, adding a little vegetable oil if needed, and sauté the onion until it begins to soften, about 5 minutes, eventually mixing everything together.",
    "Add the cooked yellow split peas and raisins, stir, then add the bay leaf, cinnamon stick, cloves, cardamom pods, peppercorns, and fennel, cumin, and coriander seeds, plus the remaining 1 teaspoon salt.",
    "Stir and cook until fragrant, 1 to 2 minutes.",
    "Pour in 3 cups water and increase the heat to bring to a boil.",
    "Stir in the drained rice, allow the water to return to a boil, then decrease the heat to medium-low, cover, and cook until the rice is tender, about 10 minutes (check after 9 minutes).",
    "Turn off the heat and let sit, covered, 10 minutes.",
    "Remove the lid and fluff the rice with a fork, adjusting the seasoning with salt to taste.",
    "Remove the whole spices using a slotted spoon, if desired, and serve."
  ],
  "author": ""
}