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": "Soft-Baked Pretzel Bites",
  "description": "alk the streets of New York City and you will find a pretzel vendor on nearly every corner. It's a temptation that some can't resist, but that those of us allergic to wheat must. These easy pretzel bites allow you to indulge at home. Serve them with Honey Mustard Sauce (page 113) for the big game or leave off the salt and dip them in Chocolate Syrup (page 292) for a snack that's savory and sweet.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "195 grams (about 1½ cups) Bread Flour Blend (page 23)",
        "30 grams (about 4 cup) garbanzo bean flour",
        "32 grams (about 4 cup) tapioca starch",
        "½ teaspoon xanthan gum",
        "2½ teaspoons quick-rising yeast",
        "½ teaspoon salt",
        "¼ cup (60 ml) sunflower oil",
        "1 Flaxseed Egg (page 42)",
        "½ cup (120 ml) water, plus more for boiling",
        "½ cup (140 g) baking soda",
        "1 to 2 tablespoons coarse sea salt, optional"
      ]
    }
  ],
  "instructions": [
    "Combine the flours, starch, xanthan gum, yeast, and salt in a medium bowl.",
    "In a large bowl, blend together the oil, flaxseed egg, and ½ cup (120 ml) of water using a mixer on medium speed for 30 seconds.",
    "Add the dry ingredients and combine them on low speed, then beat for 2 minutes on medium-high speed. Pretzel dough is very thick so that the pretzels hold their shape in the water bath.",
    "Let the dough rise in the mixing bowl in a warm, humid spot for 20 minutes.",
    "Fill a large pot halfway full with water and the baking soda, and bring to a boil. The water should be at least 3 inches (7.5 cm) deep in the pan.",
    "Preheat the oven to 375°F (190°C). Line large baking sheet with parchment paper.",
    "Break off a section of dough. Pat and roll it gently with your fingers to create a log, about 3/4 inch (2 cm) thick. Use a flat knife to cut 1¼-inch (3 cm) lengths of dough (or desired length) from the rope. Repeat this step until all of the pretzel bites are shaped.",
    "Make sure the water is at a full boil. Use a slotted spoon to carefully place 8 to 10 pretzels at a time into the boiling water. Boil the pretzels for 30 to 45 seconds. Remove the pretzels from the water with the slotted spoon and place them on the baking sheet. Repeat this process until all of the pretzels are boiled.",
    "Sprinkle the pretzels with coarse salt, if desired. Leave the salt topping off any you don't plan to eat within 24 hours.",
    "Bake for 21 to 23 minutes, until the pretzels are medium brown and have formed a crust.",
    "Pretzels you don't plan to eat within 2 days can be frozen in an airtight container for up to 6 months. Thaw them at room temperature; warm at 325°F (165°C) for 5 to 6 minutes, if desired."
  ],
  "author": ""
}