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": "Cumin and Scallion (Spring Onion) Potato Salad",
  "description": "This is the quintessential Palestinian picnic salad. We take it to the beach, to the mountains, or just eat it at home.\nPerfect to make ahead and easy to transport, it's the flavors of this salad that deliver the real punch. Don't restrict yourself to making it for picnics, though. It's also a great accompaniment to grilled meats and I almost always serve it with my Spiced Leg of Lamb (page 156). The fried cumin seeds are my own addition, but their crunchy warmth gives the salad a kick and helps the flavors to shine.",
  "subtitle": "سلطة بطاطا",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "24 lb (1 kg) non-waxy potatoes such as Russet, Idaho, King Edward, or Maris Piper",
        "1 tablespoon salt",
        "4-6 scallions (spring onions), white and green parts finely sliced"
      ]
    },
    {
      "section": "For the dressing",
      "ingredients": [
        "6 tablespoons olive oil",
        "4 tablespoons lemon juice",
        "½ teaspoon ground cumin",
        "½ teaspoon salt",
        "3/4 teaspoon black pepper",
        "2 teaspoons cumin seeds"
      ]
    }
  ],
  "instructions": [
    "Dice the potatoes into 1-inch/2.5-cm cubes and put into a large pan.",
    "Cover generously with cold water and add the salt.",
    "Bring to a boil, then reduce the heat, and simmer for 10-20 minutes-test the potatoes with the tip of a sharp knife every minute or two and remove from the heat once the potatoes are almost done but still present a bit of resistance to the knife.",
    "How long this takes depends on the potatoes, the pan, the heat... hence the continuous testing.",
    "You do not want to overcook the potatoes or the salad will become one giant mush.",
    "Meanwhile prepare the dressing: combine 4 tablespoons of the olive oil with the lemon juice, ground cumin, and salt and pepper and mix well.",
    "Set aside until the potatoes are done.",
    "When cooked, drain the potatoes and put into a large bowl.",
    "Add the scallions (spring onions), then pour the dressing over and very gently toss to combine.",
    "Taste and adjust the levels of lemon, salt, and cumin as desired before transferring to a serving bowl or platter.",
    "Heat the remaining 2 tablespoons of olive oil in a small skillet (frying pan) over medium heat.",
    "Add the cumin seeds and fry for 1-2 minutes, or until fragrant.",
    "Pour the fried cumin seeds and oil over the potatoes.",
    "Serve the salad warm, at room temperature, or even cold.",
    "Leftovers will keep in the refrigerator for at least 3 days."
  ],
  "author": ""
}