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": "SAMAKI WA KUPAKA",
  "description": "This Zanzibari dish of roasted or grilled whole fish topped with a rich sauce of reduced coconut milk powder, oil, and chiles is simple to make. It is a delicious meal served with flatbread like Chapati or polenta, called ugali in Zanzibar, and a simple Omani Vegetable Plate.",
  "subtitle": "(WHOLE FISH IN COCONUT SAUCE)",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 medium to medium-large (about 2 to 3 pounds) whole sea fish, such as sea bream, grouper, or red snapper, cleaned",
        "1 lime or lemon, halved"
      ]
    },
    {
      "section": "FISH MARINADE",
      "ingredients": [
        "¼ cup freshly squeezed lime juice",
        "2 cloves garlic",
        "2 bird's eye chiles, stemmed",
        "1 tablespoon vegetable oil",
        "1 teaspoon kosher salt",
        "½ teaspoon ground coriander",
        "½ teaspoon ground turmeric",
        "¼ teaspoon ground cinnamon",
        "¼ teaspoon ground cumin",
        "¼ teaspoon cayenne"
      ]
    },
    {
      "section": "SAUCE",
      "ingredients": [
        "6 tablespoons vegetable oil, divided",
        "2 medium red onions, halved and thinly sliced",
        "2 plum tomatoes, cored and minced",
        "1 cup coconut milk powder",
        "1 cup warm water",
        "1 teaspoon tomato paste",
        "2 tablespoons chopped fresh cilantro",
        "1 bird's eye chile, stemmed",
        "1 teaspoon kosher salt",
        "1 teaspoon cornstarch",
        "¼ teaspoon ground turmeric",
        "2 tablespoons freshly squeezed lime juice"
      ]
    },
    {
      "section": "For garnish",
      "ingredients": [
        "Lime wedges",
        "Cilantro sprigs"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 375°F. Line a baking dish or baking sheet with aluminum foil.",
    "Clean the fish well by rubbing the cavity and body with the lime halves. Rinse and pat dry with a paper towel.",
    "To make the marinade, in a blender or food processor, purée all the ingredients into a smooth paste.",
    "Cut three ½-inch slashes in the skin of both sides of the fish and rub the marinade paste all over the body and into the slashes and cavity. Place the fish in the baking dish or on the baking sheet and let sit 20 minutes.",
    "Roast the fish until cooked through, 30 to 45 minutes, depending on the size of the fish.",
    "Meanwhile, to make the sauce, heat 4 tablespoons of the oil in a large skillet over medium-high heat and sauté the onions until they begin to brown, 8 to 10 minutes. Add the tomatoes and cook, stirring occasionally, another 5 minutes. Set aside for 5 minutes to cool.",
    "In a small bowl, mix the coconut milk powder with the warm water until dissolved. Pour the coconut mixture into a blender or food processor and add the tomato paste, cilantro, chile, salt, cornstarch, turmeric, lime juice, and cooked onions and tomatoes. Purée until smooth.",
    "Heat the remaining 2 tablespoons oil in the same skillet or pot over medium heat; add the sauce and cook, stirring often, until thickened, 10 to 15 minutes.",
    "To serve, ladle a little sauce on a serving dish, place the roasted fish on the dish, and cover the fish, inside and out, with the sauce. Garnish with lime wedges and cilantro sprigs and serve with the remaining sauce on the side. This is great with Chapati or ugali, a white polenta."
  ],
  "author": ""
}