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": "Okra and Red Chilli Stew",
  "description": "When I was a little girl, I remember visiting a friend of mine who lived in the Old City of Jerusalem. Her mother sent us down to the market to buy some fresh red chilli paste. I had no idea what she needed it for until we sat down for lunch to eat some okra stew and tears started streaming down my cheeks. I was never a big fan of the traditional stew made with lamb, but when I tasted this ultra spicy vegetarian version, I fell in love with the dish-despite the tears. This recipe is my adaptation of that dish I had over 20 years ago-spicy and sharp, but not so hot it will make you cry. For the more traditional version, see the variation below.",
  "subtitle": "يخنة باميه",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 tablespoons olive oil",
        "1 onion, finely diced",
        "4 cloves garlic, crushed",
        "2 green chillies, finely diced",
        "1 lb 2 oz/500 g okra, fresh or frozen, stems trimmed (see Note)",
        "1 lb 2 oz/500 g ripe vine tomatoes, chopped (or use a 14-oz/400-g can chopped tomatoes)",
        "1 teaspoon salt",
        "½ teaspoon Nine Spice Mix (page 24)",
        "1/4 teaspoon ground cumin",
        "1 tablespoon pomegranate molasses",
        "1 tablespoon red chilli paste, such sharissa (optional)"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "Vermicelli Rice (page 32) or bread"
      ]
    }
  ],
  "instructions": [
    "Heat the oil over medium-high heat in a Dutch oven (casserole), add the onion and cook for 3-5 minutes until softened.",
    "Add the garlic and chillies and fry for another minute, then add the okra and continue to stir until the okra gets a nice golden color, about 5 minutes.",
    "Add the tomatoes, salt, and spices and stir to combine. Bring to a boil then lower the heat and simmer, covered, until slightly thickened, about 15 minutes.",
    "Remove the lid, add the pomegranate molasses and red chilli paste, and stir to combine.",
    "Remove from the heat and serve either warm with vermicelli rice or at room temperature with bread."
  ],
  "author": null
}