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": "Naan Gosht",
  "description": "My dear aunt Khadija probably makes the best version of this lamb curry I've ever tasted and luckily she showed me how. The succulent lamb bathes in a thick rich gravy – that's what we love about this special and tantalizing dish. So aromatic, every mouthful is full of flavour - from the caramelized onions and warm spices to the tangy tomatoes - one serving will not be enough. Traditionally, it's served with a type of fluffy bread (naan) to mop up the rich, spicy sauce; gosht means 'meat', hence the name. It's a nostalgic dish for me, traditionally made on special occasions, so it holds amazing memories of my childhood. Serve with Basmati Rice (see page 132). Naan (see pages 130-1) and Classic Kachumbar Salad (see page 122).",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Ingredients",
      "ingredients": [
        "250g tinned chopped tomatoes",
        "5 tablespoons oil",
        "3 onions, finely chopped",
        "1 heaped tablespoon ginger paste",
        "1 heaped tablespoon garlic paste",
        "1kg diced mixed lamb shoulder and leg",
        "2 teaspoons ground black pepper",
        "1 teaspoon ground turmeric",
        "1 tablespoon ground coriander",
        "1 tablespoon ground cumin",
        "2 teaspoons chilli powder",
        "2 teaspoons Kashmiri chilli powder",
        "1 teaspoon tandoori masala",
        "2 fresh tomatoes, finely diced",
        "2 tablespoons tomato purée",
        "about 500ml water",
        "salt"
      ]
    },
    {
      "section": "WHOLE SPICES",
      "ingredients": [
        "2 cinnamon sticks",
        "2 bay leaves",
        "4-5 black peppercorns",
        "4-5 cardamom pods",
        "4-5 cloves",
        "1 teaspoon cumin seeds"
      ]
    },
    {
      "section": "GARNISH",
      "ingredients": [
        "chopped fresh coriander",
        "2-3 bullet chillies, sliced"
      ]
    }
  ],
  "instructions": [
    "Blitz the tinned tomatoes in a food processor until smooth, then set aside.",
    "Heat the oil in a large saucepan on a medium heat, add the whole spices and fry for about 20 seconds until they start to sizzle.",
    "Add the onions and fry gently until they are meltingly soft, deeply browned and rich.",
    "Do not rush this part - this step is important as the overall colour of the curry depends on it and it's one of the key steps in making an amazing curry.",
    "Add the ginger paste and garlic paste and cook for 30 seconds to cook off the raw smell.",
    "Add the lamb, black pepper and turmeric, stir, cover and cook on a medium heat for 30 minutes until the liquid from the meat has evaporated and the oil comes through to the top and sides of the pan.",
    "Add the ground coriander, ground cumin, chilli powder, Kashmiri chilli powder, tandoori masala, fresh tomatoes, puréed tomatoes and tomato purée and cook until the tomatoes soften and dissolve.",
    "Season with salt and pour in some water, depending on how thick or thin you want the curry. I prefer a gravy-like consistency.",
    "Simmer until the curry thickens and the meat is tender, then garnish with chopped coriander and sliced bullet chillies.",
    "Peel and halve 5-6 baby potatoes, deep fry until cooked and golden, then pop them in your curry just before serving."
  ],
  "author": null
}