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": "THAREED (BEEF AND FLATBREAD STEW)",
  "description": "",
  "subtitle": "Also called fattah in southern Oman and in Yemen, this recipe makes use of day-old Omani Bread or tandoor flatbreads like naan to soak up the broth of a flavorful meat and vegetable medley. I order two or three pieces of takeout naan for this recipe, though frozen naan will work just as well. Use thin Omani Bread to make a lighter version of the dish.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 pound boneless beef, such as chuck or round steak or roast, trimmed of fat and cut into 1½-inch cubes",
        "1 cinnamon stick",
        "3 whole cloves",
        "2 medium red onions, minced",
        "¼ cup vegetable oil",
        "4 cloves garlic, minced",
        "1 (2-inch) piece fresh ginger, peeled and minced",
        "6 tablespoons tomato paste",
        "2 tablespoons ground coriander",
        "1 teaspoon ground cumin",
        "1 teaspoon ground turmeric",
        "½ teaspoon ground ginger",
        "½ teaspoon ground cinnamon",
        "¼ teaspoon cayenne",
        "¼ teaspoon ground black pepper",
        "¼ teaspoon ground cardamom",
        "½ teaspoon ground cloves",
        "1 medium or large russet potato, peeled and cut into 1½-inch cubes",
        "2 medium carrots, peeled and cut into 1/4-inch-thick coins",
        "1 cup 1½-inch green bean pieces (about 4 pound)",
        "1/4 green bell pepper, seeded and chopped",
        "2 plum tomatoes, cored and minced",
        "2 small zucchini, cut into 1½-inch half-moons",
        "2 teaspoons kosher salt",
        "1 chicken bouillon cube",
        "2% to 3 (9-inch) naan breads or day-old Omani Bread, torn into 2-inch pieces",
        "¼ to ½ cup boiling water"
      ]
    }
  ],
  "instructions": [
    "Place 3 cups water, the beef, cinnamon stick, and whole cloves in a medium Dutch oven or saucepan.",
    "Bring to a boil and then decrease the heat to medium; cook, covered, until the meat is tender, 1 to 1½ hours.",
    "Remove the meat, discard the whole spices, and reserve the broth and meat separately.",
    "Sauté the onions in the oil in a large heavy pot over medium-high heat until they begin to brown, 8 to 10 minutes.",
    "Stir in the garlic and ginger and cook 1 to 2 minutes.",
    "Add the tomato paste, coriander, cumin, turmeric, ginger, cinnamon, cayenne, black pepper, cardamom, and ground cloves; stir well and cook 3 minutes.",
    "Add the potato, carrots, green beans, and bell pepper and cook, adding a splash of water if necessary, 5 more minutes.",
    "Add the tomatoes, stir, and cook until they begin to break down, about 5 minutes.",
    "Pour in the reserved broth and cook, covered, over medium-high heat 20 to 25 minutes.",
    "Add the zucchini, salt, bouillon cube, and reserved meat.",
    "Bring to a boil, then decrease the heat to medium; cook, covered, until all the vegetables and meat are tender, 12 to 15 minutes.",
    "Turn off the heat.",
    "Add the naan pieces.",
    "Mix well and pour in the ¼ to ½ cup boiling water, depending on how saucy the curry is and how much naan is used. (It will look quite saucy, but the naan will quickly absorb all the liquid.)",
    "Stir, making sure the naan pieces are completely coated and submerged in any remaining liquid.",
    "Pat the top of the stew down gently with the back of a spoon, cover, and let sit 10 to 15 minutes before serving."
  ],
  "author": ""
}