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": "CHAPATI (PAN-FRIED FLATBREAD)",
  "description": "This flaky pan-fried South Asian bread has become ubiquitous on dinner tables throughout the Sultanate and can be found at all the casual, Indian-run restaurants; it is an essential accompaniment to Omani curries, called maraks. When making a batch, crack an egg over the frying bread after it has been flipped once for a quick, delicious breakfast (see the variation).",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 cups unbleached all-purpose flour",
        "1 teaspoon kosher salt",
        "2 tablespoons vegetable oil",
        "½ cup warm water, plus more as needed",
        "¼ to ½ cup ghee, melted, for rolling and cooking"
      ]
    },
    {
      "section": "CHAPATI WITH EGG",
      "ingredients": [
        "1 or 2 large eggs, beaten with a pinch of salt and ground black pepper"
      ]
    }
  ],
  "instructions": [
    "In a large bowl, mix the flour, salt, vegetable oil, and warm water by hand to form a dough, adding a sprinkle more water if the dough is too dry and crumbly and doesn't begin to come together after a minute or so.",
    "Knead until the dough becomes smooth and elastic, 5 to 8 minutes.",
    "Cover with a damp kitchen towel and set aside to rest 30 minutes.",
    "Knead the dough again for a few minutes and divide into 6 balls.",
    "On a lightly floured surface, roll a dough ball into a large thin circle, 8 to 10 inches wide, dusting with flour as needed.",
    "Brush the surface with about 1 teaspoon of the ghee.",
    "Roll the dough on itself into a cylinder and pinch the ends together.",
    "Repeat with each ball of dough.",
    "Pick up a cylindrical piece of dough and create a long rope by holding the ends and twisting the dough in the air like a jump rope, being careful to move your hands to hold it where it's strongest (not at the very tips as it stretches out, but a bit in toward the middle of the dough rope) so it doesn't break.",
    "When the dough is 20 to 24 inches long, place it on a flat surface and wind it into a tight coil, pinching or tucking the ends in.",
    "Press down to flatten and put in a baking dish covered with a damp cloth to prevent drying out while preparing the others.",
    "Heat a skillet over medium heat.",
    "Roll each coiled round of dough back out into an 8-inch circle.",
    "Place in the dry skillet and cook until it begins to puff, 1 to 2 minutes.",
    "Lift up the chapati, add about 1 teaspoon of the ghee to the pan, and flip.",
    "Cook for 45 seconds to 1 minute.",
    "Brush the first side with more ghee, flip, then cook 1 more minute, pressing down with a spatula.",
    "The total cooking time should be 3% to 4 minutes.",
    "Variation: CHAPATI WITH EGG",
    "After cooking the chapati on one side, flip as directed, adding more ghee, and pour the beaten egg over the top, letting it go underneath the dough to firm up and begin to cook; flip again after about 30 seconds and cook until done, another 30 seconds or so."
  ],
  "author": null
}