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": "Jute Mallow Soup",
  "description": "Mukhiyeh (jute mallow) season in the summer was a fascinating time for me as I saw the women in my mother's family sitting on Teta Fatima's veranda, huge bowls of fresh leaves in their laps, using one hand to hold a bunch of leaves and the other to hold a knife with which they'd chop the leaves against their own hands. I remember marveling at how they transformed the leaves into a paste without a single cut. The finely chopped leaves would then be frozen for use throughout the year. When not in Palestine I tend to use the dried variety, as it's easier to find. You can serve this with rice, or you can also scoop it up with bread like you would a thick, hearty soup. Lemon is often served alongside mlukhiyeh to be squeezed into individual bowls and bites of green chilli are often taken between spoonfuls for a harmony of flavors like no other.",
  "subtitle": "ملوخيه ناعمه",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 whole chicken (about 4-5 lb/1.8-2.2 kg)",
        "2 bay leaves",
        "1 onion",
        "1 teaspoon Nine Spice Mix",
        "about 2 cups (11 oz/300 g) finely crushed dry mlukhiyeh (jute mallow) leaves",
        "1 tablespoon tomato paste (purée)",
        "4 tablespoons olive oil",
        "8-10 cloves garlic, crushed",
        "salt"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "lemon wedges",
        "green chillies",
        "Vermicelli Rice or bread"
      ]
    }
  ],
  "instructions": [
    "Put the chicken into a large stockpot and cover with water.",
    "Bring to a boil, skimming away the scum that rises to the surface, then add the bay leaves, onion, 1 tablespoon of salt, and the Nine Spice Mix and reduce the heat to a simmer.",
    "Cook, covered, until the chicken is cooked through, about 1-1½ hours (20-25 minutes in a pressure cooker).",
    "When done, remove the chicken from the broth (stock).",
    "When cool enough to handle, remove the meat from the bones and shred; set aside.",
    "Strain the broth (approximately 6½ cups (51 fl oz/1 ½ liters) into a large pan and place back over medium heat.",
    "Gradually pour in the dried mlukhiyeh leaves, whisking continuously to avoid any lumps.",
    "Continue to whisk until evenly combined.",
    "Add the tomato paste (purée), which helps prevent the jute mallow from becoming slimy during cooking, and whisk again to combine.",
    "Simmer, covered, for 15-20 minutes.",
    "Meanwhile, heat the olive oil in a small skillet (frying pan), add the garlic and sprinkle with some salt.",
    "Cook for about 2 minutes until the garlic is fragrant and golden in color.",
    "Pour the garlic and its oil over the soup and whisk to combine.",
    "If the leaves seem to separate from the liquid, if there are still lumps of dry mlukhiyeh, or if the consistency is too coarse, use an immersion blender at this point to achieve the desired consistency.",
    "When the soup is almost done, add the shredded chicken, mixing to combine, and continue to cook for 5 minutes.",
    "To serve, ladle the soup into individual bowls and serve with some lemon wedges and hot green chillies to be enjoyed with each bite.",
    "Can be eaten on top of rice or with bread."
  ],
  "author": ""
}