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": "Herb-Stuffed Whole Fish on Potatoes",
  "description": "Palestinians, particularly those who live in coastal towns like Haifa, Akka, and Gaza, eat fish on a regular basis. The fish is normally cooked very simply-deep-fried, oven-baked, or pan-fried-and served with fresh lemon and sometimes Parsley or Cilantro (Coriander) Tahini Spread (page 76). For special occasions or gatherings, however, you'll find a more elaborate preparation of the fish, where it is stuffed, crusted or cooked in sauce. This particular recipe comes from Yaffa, from the mother of my mother's best friend, Juju. Serve some Tahini Sauce (page 28) on the side for a creamy counterpoint to the sharp, zesty fish.",
  "subtitle": "سمك مشوي على بطاطا",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 large or 2 small whole fish, such as sea bream, sea bass, or red snapper (about 4½-5½ lb/2-2.5 kg), gutted and scaled, head and tail left on",
        "3 potatoes, very thinly sliced (preferably on the thicker setting of a mandolin)",
        "olive oil",
        "salt"
      ]
    },
    {
      "section": "For the stuffing",
      "ingredients": [
        "6 cloves garlic",
        "5-6 sprigs fresh za'atar, leaves only (or use fresh oregano)",
        "4 green chillies (seeded and membranes removed if you prefer less heat)",
        "1 small bunch (about 2 oz/50 g) flat-leaf parsley",
        "1 teaspoon crushed Aleppo pepper (or use crushed red chilli flakes)",
        "1 teaspoon salt",
        "1 teaspoon ground cumin",
        "1 teaspoon ground coriander",
        "1 teaspoon lemon zest",
        "1/4 teaspoon black pepper",
        "4 tablespoons olive oil",
        "4 tablespoons lemon juice"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "lemon wedges, to serve"
      ]
    }
  ],
  "instructions": [
    "Sprinkle the fish with salt, wash under cold running water, pat dry and set aside.",
    "It is always best to let fish sit at room temperature for 10-15 minutes before baking, so that it cooks more evenly.",
    "Meanwhile, preheat the oven to 400°F/200°C/Gas Mark 6.",
    "Grease an ovenproof dish, large enough to hold the fish, with olive oil and set aside.",
    "Combine all the stuffing ingredients in a food processor or mini chopper and process to a pesto-like consistency.",
    "Set aside.",
    "Drizzle the potatoes with some olive oil, generously sprinkle with salt and toss to coat evenly.",
    "Layer the potatoes, slightly overlapping each other, over the base of the ovenproof dish.",
    "With the tip of a sharp knife, score each side of the fish with 3-4 diagonal slits, taking care not to reach the bones.",
    "Spoon as much stuffing as possible into the slits and generously stuff the cavity of the fish.",
    "Place the fish on top of the potatoes and spoon any remaining stuffing over the potatoes as well.",
    "Cover tightly with aluminum foil and place in the oven.",
    "Bake for 20-30 minutes for 1 large fish, or 15-20 minutes for 2 smaller fish, then remove the foil and bake for a further 10-15 minutes, or until the fish is cooked through and the potatoes have started to crisp.",
    "To test for doneness, insert the tip of a sharp knife just under the head (the thickest part of the fish) and twist gently. If it flakes easily, the fish is done; if it resists, then continue to cook for 5 minutes and test again.",
    "When done, remove from oven and allow to rest for a couple of minutes.",
    "To serve, bring the dish to the table.",
    "Carve the fish and serve a portion to each person with some potatoes and lemon wedges."
  ],
  "author": null
}