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": "Keema Pies",
  "description": "Golden, flaky puff pastry outside and delicious spicy succulent lamb inside. My children absolutely love pies and they are very popular in most households during Ramadan. I prepare them in batches a month ahead of time and keep them in the freezer ready for Ramadan. I make these outside of Ramadan too because we love them that much- no matter how many I make, it's never enough and the moment they're baked, they get snapped up. Serve with chutney, such as the Red Pepper Chutney on page 137.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 tablespoons oil",
        "1 teaspoon cumin seeds",
        "1 onion, diced",
        "400g lamb mince",
        "1 teaspoon ginger paste",
        "1 teaspoon garlic paste",
        "1 teaspoon green chilli paste",
        "1 teaspoon peri-peri seasoning",
        "1 teaspoon ground cumin",
        "1 teaspoon ground coriander",
        "1 teaspoon ground black pepper",
        "½ teaspoon salt",
        "½ teaspoon garam masala",
        "2 tablespoons diced red pepper",
        "2 tablespoons diced green pepper",
        "30g frozen petit pois",
        "5g fresh coriander leaves, finely chopped",
        "2 spring onions, finely chopped",
        "2 tablespoons plain flour, plus extra for dusting",
        "8 tablespoons water",
        "2 x 320g packets of ready-rolled puff pastry",
        "1 egg, beaten",
        "sesame seeds, for sprinkling"
      ]
    }
  ],
  "instructions": [
    "Heat the oil in a wok on a low heat and sprinkle in the cumin seeds.",
    "When they start to sizzle, add the onions and fry for 5 minutes until soft and translucent.",
    "Add the lamb mince and cook on a medium heat for 10-15 minutes, stirring occasionally, until the meat is browned and only a little moisture remains.",
    "Add the ginger paste, garlic paste, chilli paste, peri-peri, cumin, ground coriander, black pepper, salt, garam masala, red and green peppers and peas.",
    "Stir and cook for about 1 minute, then remove from the heat and set aside to cool.",
    "Stir in the chopped coriander and spring onions.",
    "Make a paste by mixing the flour and water in a small bowl to a smooth consistency.",
    "Preheat the oven to 190°C (gas mark 5) and line a baking sheet with baking paper.",
    "Unroll the puff pastry on a floured surface and cut out 15 squares, about 10cm across.",
    "Brush the edges of the squares with the flour paste and place a heaped tablespoon of the mince mixture in the middle of each.",
    "Fold the pastry squares into triangles or rectangles - whichever shape you prefer - enclosing the filling and pressing the edges together gently to seal the parcels.",
    "Cut 2 small slits in the tops of the parcels to allow hot air to escape while they are baking.",
    "Place the parcels on the prepared baking sheet, brush with beaten egg and sprinkle with sesame seeds.",
    "Cook in the oven for 25 minutes until golden brown.",
    "Delish! These are best eaten fresh on the day they are cooked.",
    "These keema pies can be made in large batches and kept in the freezer.",
    "Arrange the uncooked pies on a baking sheet, then freeze until hard.",
    "Store in plastic bags in small quantities, then defrost and bake when required."
  ],
  "author": null
}