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": "Kasha Varnishkas",
  "description": "This dinner is packed full of fiber, good-for-you carbs, and protein-rich buckwheat and quinoa. It hits a nutritional home run!",
  "subtitle": "A simple old-world Eastern European dish-good Jewish comfort food.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 tablespoon golden flaxseed meal",
        "3 tablespoons hot water",
        "I cup buckwheat groats (kasha)",
        "4 tablespoons olive oil",
        "1½ cups diced yellow onion",
        "8 ounces sliced or chopped mushrooms",
        "2 cloves garlic, finely minced or pressed",
        "2 cups vegetable broth",
        "Salt and freshly ground pepper",
        "1½ cups gluten-free corn/quinoa mini shells or other small short pasta of your choice",
        "I tablespoon Earth Balance soy-free buttery spread or olive oil",
        "2 tablespoons balsamic vinegar",
        "2 tablespoons chopped fresh parsley"
      ]
    }
  ],
  "instructions": [
    "In a bowl, combine the flaxseed meal and hot water, whisking to combine. Let it sit for about a minute to thicken. Add the buckwheat groats and toss to coat.",
    "Heat 1 tablespoon of the olive oil in a heavy skillet over medium-high heat. Add the buckwheat groats and press down into the pan to form a single layer; it should make contact with the oil to brown the groats a bit. Cook, stirring often, then repeating the flattening motion, for 4 minutes, until the buckwheat is toasted and aromatic and the grains have separated again. Remove from the heat and set aside.",
    "Bring a pot of water to a boil over high heat.",
    "Heat the remaining 3 tablespoons olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the onion and mushrooms and sauté for 4 minutes, stirring often, until starting to brown. Add the garlic and cook for 1 minute more, stirring a few times. Add the broth and a big pinch of salt and a few turns of pepper. Bring to a boil. Add the buckwheat to the broth, reduce the heat to low, cover, and simmer for 14 minutes, until the buckwheat is tender.",
    "Meanwhile, cook the pasta according to the instructions on the package. Drain, and combine with the buttery spread. Add to the pot with the cooked buckwheat. Drizzle in the balsamic vinegar and cook over medium heat, stirring, for 2 minutes, until the flavors meld and the balsamic has lost its tang. Stir in the parsley, and adjust the salt and pepper to taste."
  ],
  "author": ""
}