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": "Pumpkin Risotto",
  "description": "You can use either pumpkin or butternut squash for this risotto. Look for it already peeled and cubed in the produce section or in the frozen foods aisle. You will notice that there is no cheese in this risotto. While I love the Daiya vegan cheeses (perhaps too much!), I prefer to make allergy-free risotto without it. Daiya is great in Mexican dishes, and even many Italian-style dishes, such as those with a tomato base, but the flavors just don't meld in this Northern Italian classic. So I created this recipe to be perfect without cheese, vegan or not. If you can eat cheese, then go for the king of all cheeses, and pass around the grated fresh Parmesan. To gild the lily, I sometimes add a little truffle salt, and transport my family to Tuscany.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1½ cups Arborio rice",
        "4½ cups vegetable broth",
        "1/4 cup olive oil",
        "1 tablespoon Earth Balance soy-free buttery spread",
        "1 cup chopped onion",
        "2 cloves garlic, finely minced or pressed",
        "½ cup white wine",
        "2 cups ½-inch diced pumpkin or butternut squash",
        "¼ teaspoon salt",
        "¼ cup chopped fresh parsley",
        "Salt and freshly ground pepper",
        "Truffle salt (optional)"
      ]
    }
  ],
  "instructions": [
    "Combine the rice with 3½ cups of the broth in a microwave-safe container. Cover and microwave for 12 minutes, until the rice is softened and most of the liquid is absorbed.",
    "Meanwhile, heat the remaining 1 cup broth in a small pan over medium heat until just below a boil. Set aside.",
    "In a large pot or Dutch oven over medium heat, heat the olive oil and buttery spread until starting to shimmer. Add the onion and cook, stirring often, for 2 minutes, until aromatic. Add the garlic and cook for 1 minute more. Add the wine and cook until reduced by half, about 2 minutes. Add the pumpkin, salt, and ½ cup of the hot broth. Cook, stirring occasionally, for 5 minutes.",
    "Add the rice and 2 tablespoons of the parsley, reduce the heat to medium-low, and cook for 10 minutes more, stirring constantly, until the pumpkin is tender and the rice is al dente. Remove from the heat, stir in the remaining ½ cup of broth, and season with salt and pepper. Cover and let rest for 2 minutes.",
    "Serve topped with the remaining 2 tablespoons chopped parsley and sprinkled with the truffle salt."
  ],
  "author": ""
}