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": "Penne with Hemp Seed Pesto and Roasted Cherry Tomatoes",
  "description": "Summer is the season for tomatoes and basil! But pesto is usually off-limits for people with food allergies-it traditionally contains tree nuts and dairy-so I set about creating an allergy-free version. The sweet and tangy roasted cherry tomatoes are the perfect complement to the earthy flavor of the basil. As a bonus, I've used hemp seeds in place of the usual pine nuts or walnuts, boosting protein and omega-3 essential fatty acids.",
  "subtitle": "A delicious allergy-free version of pesto with roasted tomatoes",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "8 ounces cherry tomatoes",
        "1 tablespoon extra virgin olive oil, plus extra for coating",
        "Salt and freshly ground pepper",
        "8 ounces gluten-free penne, spirals, or shells",
        "3 tablespoons shelled hemp seeds",
        "1 small clove garlic",
        "½ cup tightly packed fresh basil",
        "6 tablespoons extra virgin olive oil",
        "½ teaspoon salt",
        "2 tablespoons gluten-free breadcrumbs",
        "4 large basil leaves for garnish"
      ]
    }
  ],
  "instructions": [
    "1 Preheat the oven to 425°F. Cover a baking tray with aluminum foil, scatter the tomatoes on it, drizzle with the 1 tablespoon extra virgin olive oil, sprinkle with salt and pepper, and toss until all the tomatoes are coated. Roast until the tomatoes collapse in on themselves, about 25 minutes (it will be less if the tomatoes are really tiny).",
    "2 Meanwhile, bring a large pot of water to a boil and cook the pasta according to the instructions on the package.",
    "3 To make the pesto, put the hemp seeds in a food processor and grind to a fine meal. Add the garlic and puree, then add the basil and blend until it's finely chopped, scraping down the sides of the bowl with a rubber spatula as necessary. Pour in the extra virgin olive oil a little at a time until the pesto is nice and smooth. Add the salt and the gluten-free breadcrumbs. Combine thoroughly and set aside.",
    "4 Drain the pasta and toss with a little more olive oil to coat in a large pasta bowl. Add the pesto and toss, then add the roasted tomatoes and gently toss one more time. Scatter the basil leaves over the top and serve."
  ],
  "author": ""
}