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": "Cauliflower, Potato, and Eggplant (Aubergine) Salad",
  "description": "This inspiration for this salad comes from the sandwiches my mother used to make us as children. She would often have fried cauliflower, eggplants (aubergines), or potatoes on hand for whatever lunch dish she was preparing. If we got hungry before the meal was ready, she would spread some labaneh in a pita bread, put some of the fried vegetables inside and top it with fresh tomatoes or peppers. As simple as it sounds, the flavors were so delicious and satisfying. This salad is my take on those childhood sandwiches. Use just one vegetable or all three, as I do here.",
  "subtitle": "سلطة مقالي",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "vegetable oil, for frying",
        "1 head of cauliflower, cut into florets",
        "2 potatoes, cut into bite-size cubes",
        "1 eggplant (aubergine), cut into bite-size cubes",
        "salt and black pepper"
      ]
    },
    {
      "section": "For the dressing",
      "ingredients": [
        "1½ cups (14 oz/400 g) Greek yogurt",
        "3-4 tablespoons lemon juice",
        "2 tablespoons finely chopped flat-leaf parsley",
        "1 clove garlic, crushed",
        "1 teaspoon salt"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "-1 cup (5 oz/150 g) cherry tomatoes, quartered",
        "-2 green chillies, thinly sliced",
        "-¼ cup (1 oz/25 g) Toasted Pine Nuts (page 31)"
      ]
    }
  ],
  "instructions": [
    "Heat the oil in a deep fryer or heavy Dutch oven (casserole) to 350°F/180°C.",
    "Working in batches, deep-fry first the cauliflower, then the potatoes, then the eggplant (aubergine) until a nice golden brown.",
    "Remove each batch with a slotted spoon and drain on paper towels to absorb the excess oil and cool slightly.",
    "Sprinkle with salt and freshly ground black pepper.",
    "Meanwhile, combine all the ingredients for the dressing and mix well.",
    "Gradually add some water until you reach a drizzling consistency, similar to buttermilk or maple syrup.",
    "Taste, and adjust the salt and lemon juice as desired, bearing in mind the dressing should be quite bold in its sour and salty notes.",
    "To serve, arrange the fried vegetables in a serving platter and drizzle with the dressing.",
    "Top with the cherry tomatoes and green chillies and sprinkle over the pine nuts."
  ],
  "author": null
}