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": "Lamb Kefta with Tamarind Sauce",
  "description": "At Disney's Animal Kingdom Villas-Kidani Village, Sanaa is a melting pot of vibrant tastes from the African islands of the Indian Ocean: Zanzibar, the Seychelles, the Comoro Islands, Mauritius, and Madagascar.",
  "subtitle": "Starters",
  "ingredients": [
    {
      "section": "SAUCE",
      "ingredients": [
        "1/4 teaspoon whole cloves",
        "1/4 teaspoon fennel seeds",
        "1/4 teaspoon cardamom pods",
        "1/8 teaspoon red pepper flakes",
        "1/8 teaspoon black peppercorns",
        "1/2 teaspoon coarse salt",
        "1/4 teaspoon cinnamon",
        "2 tablespoons tamarind pulp (available at organic markets and ethnic grocery stores)",
        "1/3 cup dark brown sugar",
        "1/4 cup lemon juice",
        "1 tablespoon finely chopped garlic",
        "1 tablespoon finely chopped fresh ginger",
        "2 tablespoons cornstarch",
        "2 tablespoons water",
        "1/2 cup finely diced dried papaya"
      ]
    }
  ],
  "instructions": [
    "Combine cloves, fennel seeds, cardamom pods, red pepper flakes, and black peppercorns in a medium nonstick skillet.",
    "Heat over medium-high heat, stirring constantly until spices become fragrant and the pan just begins to smoke.",
    "Remove from heat and immediately transfer spices to a plate to cool.",
    "When cool, grind spices to a fine powder using a mortar and pestle or a spice grinder.",
    "Stir in salt and cinnamon.",
    "Combine tamarind pulp, brown sugar, lemon juice, garlic, ginger, and spice mixture in a medium nonstick skillet.",
    "Cook over medium heat, whisking constantly until tamarind has softened and mixture is smooth and well combined, about 3 to 5 minutes.",
    "Combine cornstarch and 2 tablespoons of water in a small bowl.",
    "Using a small whisk or a fork, stir until mixture is smooth and lumps have all dissolved.",
    "Add cornstarch mixture to tamarind mixture, whisking constantly until mixture is smooth.",
    "Continue to cook sauce over medium heat, stirring occasionally, until it has thickened and is glossy.",
    "It should be the consistency of honey."
  ],
  "author": null
}