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": "THE CHEDI'S YOGURT TANDOORI-SPICED SHRIMP",
  "description": "The romantic Chedi hotel in the Al Ghubra neighborhood of Muscat is a local favorite for fine dining, due in part to the gorgeous grounds overlooking the sea, but also because of Chef Sebastien's sophisticated preparations of Omani seafood. His subtle, spiced yogurt marinade is wonderful on shrimp, which he cooks in a tandoor oven but also works great on the grill. Just be sure to blot the shrimp before grilling, as excess marinade can lead to a mushy texture.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the marinade",
      "ingredients": [
        "2 cloves garlic",
        "1 (2-inch) piece fresh ginger, peeled and sliced",
        "½ to 1 whole serrano chile",
        "1 tablespoon plus 2 teaspoons mustard oil",
        "2 teaspoons freshly squeezed lime juice",
        "½ cup plain yogurt (preferably full-fat)",
        "1 tablespoon garam masala",
        "1½ teaspoons ground fennel",
        "1½ teaspoons ground turmeric",
        "1 tablespoon ground cumin",
        "1 teaspoon ajowan (carom) seeds, toasted",
        "½ teaspoon kosher salt"
      ]
    },
    {
      "section": "For the recipe",
      "ingredients": [
        "1½ pounds large, tail-on shrimp, peeled to tail and deveined (40 to 50 shrimp total)",
        "10 to 14 bamboo skewers, soaked in water 10 minutes"
      ]
    }
  ],
  "instructions": [
    "Make the marinade by placing the garlic, ginger, chile, oil, lime juice, yogurt, garam masala, fennel, turmeric, cumin, ajowan seeds, and salt in a blender or food processor and pulse until just smooth.",
    "Transfer to a large bowl, add the shrimp, and stir to coat.",
    "Cover with plastic wrap and chill 3 hours.",
    "Heat a grill to medium-high. Alternatively, heat a cast-iron grill pan to medium-high or set the oven to broil.",
    "Thread the shrimp on skewers, 4 pieces per skewer, being sure to pierce through both the thickest part and the tail and leaving space between each piece; wipe off excess marinade.",
    "Cook on the hottest part of the grill until the marinade is cooked off and slightly charred and the shrimp are cooked through, 3 to 4 minutes per side.",
    "(If broiling, place the skewers on an aluminum foil-lined baking sheet and broil, flipping once, 3 to 5 minutes per side.)"
  ],
  "author": "Chef Sebastien"
}