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": "Beef Kheema Pilau",
  "description": "Being a busy mum, I know how difficult life can get. If you are looking for a hearty, soulful, gloriously aromatic meal but are short on time, this one-pot dish is perfect for you, especially in Ramadan when you have so many things going on. Rice is a staple in our home- it's tasty, filling and best of all, really easy to make. For any pilau, spices are key and here the fragrant smell and taste come from the whole spices, cumin, coriander and garam masala. This pilau is perfect when you have guests round - as soon as they enter your home, the aroma will most definitely be inviting. Serve with Sweet Yogurt Lassi (see page 145) and Classic Kachumbar Salad (see page 122).",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Ingredients",
      "ingredients": [
        "300g basmati rice",
        "3 tablespoons oil",
        "1 onion, finely chopped",
        "1 teaspoon chilli paste",
        "1 teaspoon ginger paste",
        "1 teaspoon garlic paste",
        "500g beef mince",
        "1 teaspoon ground cumin",
        "1 teaspoon ground coriander",
        "1 teaspoon chilli powder",
        "1 teaspoon ground black pepper",
        "1 teaspoon garam masala",
        "1 litre water",
        "salt"
      ]
    },
    {
      "section": "WHOLE SPICES",
      "ingredients": [
        "½ teaspoon cumin seeds",
        "1-2 cinnamon sticks",
        "1-2 bay leaves",
        "3-4 cardamom pods",
        "3-4 black peppercorns",
        "3-4 cloves",
        "1-2 star anise"
      ]
    },
    {
      "section": "GARNISH",
      "ingredients": [
        "finely chopped fresh coriander",
        "lemon wedges"
      ]
    }
  ],
  "instructions": [
    "Wash the rice in a sieve under cold running water until the water runs clear, then soak in a bowl of cold water for 30 minutes. This will reduce the cooking time and help the rice to cook evenly.",
    "Heat the oil in a large saucepan on a medium heat, add the whole spices and fry for about 30-40 seconds until they start to sizzle.",
    "Add the onion and fry gently until it is meltingly soft, deeply browned and rich. Do not rush this part - this step is important as the colour of the onion will determine the colour of the finished dish. If not browned enough, the rice will look pale - we want to achieve a beige-brown colour.",
    "Add 3-4 tablespoons of water and simmer for 1-2 minutes to soften the onion and release a lovely brownish tinge.",
    "Add the chilli paste, ginger paste and garlic paste and cook on a low heat for about 1 minute, to cook off the raw smell.",
    "Add the beef mince and stir, making sure to break up the lumps. The colour will turn from pink to brown and the mince will start to release liquid. Cook on a medium heat for 20 minutes until only a little moisture is left.",
    "At this point, add the cumin, ground coriander, chilli powder, black pepper and garam masala to give the dish some warming flavour and aroma and cook for 1-2 minutes, stirring so the spices are mixed in nicely.",
    "Add the rice to the pot and mix in with the kheema, then pour in the water, season with salt and stir. Partially cover the pan with a lid (not completely or the water may boil over). Cook on a medium heat for 15 minutes until the water has been absorbed, then give it a stir once without disturbing the rice too much.",
    "Cover fully with the lid and cook for another 15 minutes on a low heat - with the build up of steam, the rice will fully cook and fluff up.",
    "Serve on a large platter, garnished with chopped coriander and lemon wedges."
  ],
  "author": null
}