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": "MADROUBA MALLEH (SAVORY TURMERIC-SCENTED SALTFISH AND RICE PORRIDGE)",
  "description": "A seafood variation on chicken madrouba, this flavorful porridge features saltfish sautéed with onions and garlic, then added to spicy, turmeric-heavy rice.  Boiling and rinsing the fish thoroughly, along with using high-quality preserved fish, enhances the clean, fresh flavor of this dish.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "½ to ½ pound salt cod or salt pollock",
        "2 cups long-grain white rice",
        "4 or 5 dried limes",
        "2 medium red onions, minced",
        "½ cup ghee, plus more, melted, for serving",
        "4 cloves garlic, minced",
        "½ serrano chile, seeded and minced",
        "3 plum tomatoes, cored and minced",
        "2 teaspoons ground turmeric",
        "¾ teaspoon ground coriander",
        "¼ teaspoon ground cumin",
        "¼ teaspoon ground ginger",
        "¾ teaspoon ground black pepper",
        "½ teaspoon red pepper flakes, plus more for garnish",
        "¼ teaspoon cayenne",
        "1/4 teaspoon ground cinnamon",
        "½ teaspoon ground cardamom",
        "½ teaspoon ground cloves",
        "½ teaspoon ground nutmeg",
        "2 teaspoons kosher salt",
        "½ cup vegetable oil",
        "2 small red onions, halved and thinly sliced",
        "Juice of 1 lime"
      ]
    }
  ],
  "instructions": [
    "Place the salt cod in a small saucepan and add enough water to cover; bring to a boil over high heat and cook 20 minutes.",
    "Drain the cod, return it to the saucepan, and repeat the process twice more.",
    "Transfer the cod to a bowl and let it cool.",
    "Flake the fish using a fork and set aside.",
    "Rinse the rice a few times, until the water runs clear.",
    "Soak in clean water 15 to 30 minutes.",
    "Drain when ready to use.",
    "Remove the flesh of the dried limes by cracking the lime with the bottom of the handle of a heavy knife. Then cut the lime in half where pierced, pull out the thin, papery flesh, and discard any seeds and the dried outer rind. (If the inside of the dried lime is dry and hollow or moldy, discard and use a new one.) Set aside.",
    "Sauté the minced onions in the ghee in a heavy-bottom pot or Dutch oven over medium-high heat until the onions begin to brown, 10 to 15 minutes.",
    "Combine the garlic and chile in a small bowl and mash into a paste.",
    "Add the garlic-chile paste to the onions; stir and cook 2 minutes.",
    "Add the tomatoes and cook 5 minutes, stirring and mashing to break them up.",
    "Stir in the flaked fish, dried lime flesh, turmeric, coriander, cumin, ginger, black pepper, red pepper flakes, cayenne, cinnamon, cardamom, cloves, and nutmeg, and cook 5 minutes more.",
    "Add 3 cups water, the drained rice, and salt; turn the heat to medium, bring to a boil, and boil 15 minutes.",
    "Decrease the heat to low and cook, covered, 50 minutes to 1 hour, adding hot water along the way as needed (anywhere from 3 to 4 cups total), stirring frequently to prevent sticking, until the rice begins to break down.",
    "Meanwhile, make the frizzled onions. Heat the oil in a small skillet or saucepan over medium to medium-high heat, and fry the sliced onions, in two batches if necessary, until deep golden brown, 5 to 8 minutes.",
    "Remove the onions using a slotted spoon and transfer to a paper towel-lined plate to drain.",
    "When the rice is cooked through and mushy, add the lime juice (use lime if it's extra juicy, 1 to 2 tablespoons lime juice), stir well, then whip and mash with a sturdy wooden spoon until the rice becomes smooth and porridge-like.",
    "To serve, drizzle with ghee, sprinkle with red pepper flakes, and top with the frizzled onions."
  ],
  "author": "Adnan Al Balushi and Souad Al Jabriya Aghsan Al Barakah"
}