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": "Maharagwe ya Nazi (Zanzibari Slow-Cooked Coconut Beans)",
  "description": "",
  "subtitle": "Inexpensive and easy to make, these chile-and-coconut-laced beans are traditionally eaten for breakfast in Zanzibar. We found that the coconut flavor intensifies as it sits, so it's even tastier the day after cooking. I love to eat these savory beans with slightly sweet Fried Mandazi bread. Be sure to use light red kidney beans as the dark have a different flavor.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 (16-ounce) bag dried light red kidney beans",
        "¼ cup vegetable oil",
        "3 small to medium red onions, diced",
        "½ green bell pepper, seeded and chopped",
        "4 cloves garlic, minced",
        "4 plum tomatoes, cored and diced",
        "¼ cup tomato paste",
        "1 teaspoon ground coriander",
        "1 teaspoon ground cumin",
        "1 chicken bouillon cube",
        "½ cup coconut milk powder",
        "¾ cup warm water",
        "2 Scotch bonnet chiles",
        "2 teaspoons kosher salt"
      ]
    }
  ],
  "instructions": [
    "Soak the kidney beans in water overnight. Drain when ready to use.",
    "Heat the oil in a large saucepan or stockpot over medium-high heat and cook the onions, stirring occasionally, 5 minutes; add the bell pepper and cook until it begins to soften, about 5 more minutes.",
    "Add the garlic and tomatoes, cook 5 minutes, then stir in the tomato paste, coriander, and cumin and cook 2 minutes more.",
    "Pour in 6 cups water and add the bouillon cube and beans; increase the heat to high to bring to a boil.",
    "Decrease the heat to medium or medium-low and cook, covered and stirring occasionally, until the beans are very tender, 2½ to 3 hours.",
    "In a small bowl, mix the coconut milk powder with the warm water until dissolved.",
    "Add to the beans, along with the chiles and salt, and cook, covered, 10 to 15 more minutes (adjust the heat to make sure the chiles don't burst).",
    "Let sit, covered, at least 10 minutes (the beans taste better the longer you wait) before serving.",
    "Adjust the seasoning with salt to taste and serve with cooked basmati rice or sweet Fried Mandazi bread."
  ],
  "author": null
}