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": "FRIED MANDAZI",
  "description": "This Zanzibari specialty also has a baked variation and, in the south, a denser version called mucuscus, but the airy, fried version is by far the most\npopular. The moment when the doughy triangle hits the oil and begins to puff is pure magic, and the subtle sweetness of the tender bread is lovely with\ntea or used to scoop up saucy, savory dishes like Coconut Creamed Spinach or Slow-Cooked Coconut Beans.",
  "subtitle": "(SWEET CARDAMOM ZANZIBARI FRIED BREAD)",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 (4-ounce) packet active dry yeast",
        "½ cup warm water (100° to 110°F)",
        "1½ cups unbleached all-purpose flour, plus more for rolling",
        "½ cup sugar",
        "3 tablespoons dried milk powder",
        "1 teaspoon baking powder",
        "1 teaspoon ground cardamom",
        "½ teaspoon kosher salt",
        "3 tablespoons vegetable oil, plus more for frying"
      ]
    }
  ],
  "instructions": [
    "Combine the yeast and warm water in a small bowl; mix well and let sit until foamy, about 10 minutes (if it doesn't foam at all, the yeast might be dead and you may want to\ndiscard it and repeat this step with a new packet of yeast).",
    "Whisk the flour, sugar, milk powder, baking powder, cardamom, and salt in a medium bowl.",
    "Stir the yeast mixture and the oil into the dry ingredients by hand until the\ndough comes together, adding a sprinkling of flour if the dough is too wet and sticks to your hands.",
    "Sprinkle some flour on a work surface and continue to knead the dough until it becomes smooth and elastic, 4 to 6 minutes.",
    "Pat it into a ball, put back in the same bowl, and\ncover with plastic wrap; let sit in a warm place to rise slightly (it will not double in size), a minimum of 1 hour and no more than 3 hours.",
    "Remove the dough from the bowl and knead on a lightly floured surface a few more times, until smooth and pliable.",
    "Divide into 5 balls.",
    "Knead each ball by squeezing it in\nyour hand a few times before rolling it out into a disk about 8 inches wide and ½ inch thick, using a floured rolling pin on a lightly floured surface, and turning the dough\nevery few rolls.",
    "Using a knife, cut each circle of dough into 4-inch triangular quarters.",
    "Heat 2 to 3 inches of oil in a wok or pot over medium-high heat until a deep-fry thermometer reads 350°F.",
    "Carefully drop the mandazi triangles in the oil, a couple at a time,\nand fry, ladling oil over the cooking mandazi with a large spoon and flipping once after the mandazi puffs, for a total of 30 seconds to 1 minute, until light golden brown.",
    "Remove using a slotted spoon and drain on a paper towel-lined plate.",
    "Serve warm alongside a karak tea as a snack or as an accompaniment to a coconut-simmered vegetable dish."
  ],
  "author": ""
}