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": "BRUNCH BURRITOS",
  "description": "A brunch burrito just makes sense. I mean, think about it. Let's say you can't sit and enjoy your brunch (a sin, I'm aware). You're not going to take an order of eggs Benedict on the bus, are you? No chance! You're going for the self-contained option that can be enjoyed with one hand. This brunch burrito has all the elements you crave in a Mexican-inspired meal, tightly wrapped and grilled to seem effortless and mighty at the same time.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Chunky Pepper Sauce",
      "ingredients": [
        "1 sweet green pepper",
        "1 sweet red pepper",
        "1 jalapeño pepper",
        "2 cloves garlic, peeled",
        "2 tablespoons (30 mL) canola oil, divided",
        "1 teaspoon (5 mL) salt, divided",
        "Juice of 1 lime",
        "1/4 cup (60 mL) cilantro leaves",
        "1 teaspoon (5 mL) unsalted butter"
      ]
    },
    {
      "section": "Pico de Gallo",
      "ingredients": [
        "1 jalapeño pepper, finely chopped with seeds",
        "1 large tomato, diced",
        "1 cup (250 mL) diced red or white onion",
        "1/4 cup (60 mL) roughly chopped cilantro",
        "Juice of 1 lime",
        "1 teaspoon (5 mL) canola oil",
        "1 teaspoon (5 mL) salt"
      ]
    },
    {
      "section": "Brunch Burritos",
      "ingredients": [
        "2 mild or spicy pork sausages",
        "1½ teaspoons (7 mL) canola oil",
        "4 large eggs",
        "Salt and black pepper",
        "1 batch Guacamole (see this page)",
        "2 extra-large flour tortillas (14 inches/35 cm or larger)",
        "1 cup (250 mL) shredded iceberg lettuce",
        "1/2 cup (125 mL) canned romano beans, drained and rinsed",
        "1 cup (250 mL) grated cheddar cheese"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.",
    "In a large bowl combine the green pepper, red pepper, jalapeño pepper, and garlic.",
    "Drizzle with 1 tablespoon (15 mL) canola oil, sprinkle on 1/2 teaspoon (2 mL) salt, and toss to coat.",
    "Transfer the peppers and garlic to the prepared baking sheet and roast for 15 minutes, turning peppers once or twice while cooking. They should be fairly dark in colour and soft.",
    "Remove from the oven and carefully seed (but don't skin) the peppers.",
    "Place the roasted peppers and garlic in a food processor and add the lime juice, cilantro, the remaining 1 tablespoon (15 mL) canola oil, and the remaining 1/2 teaspoon (2 mL) salt.",
    "Pulse to roughly chop the peppers and garlic (it's called \"Chunky\" for a reason!).",
    "Transfer the sauce to a small saucepan, add the butter, and reduce over high heat for 4 to 5 minutes. The sauce should not be watery at all, so if it needs to continue reducing in order to look chunky, go for it.",
    "Set aside the Chunky Pepper Sauce.",
    "To make the Pico de Gallo, in a large bowl combine the jalapeño pepper, tomato, onion, cilantro, lime juice, canola oil, and salt.",
    "Set aside the Pico de Gallo to allow the flavours to mingle.",
    "Heat a frying pan over high heat.",
    "Remove the sausages from their casings and add them to the hot pan.",
    "Brown the meat for 2 minutes while breaking it apart with the back of a wooden spoon.",
    "Turn the heat down to low and continue to cook the meat for another 4 minutes.",
    "While the sausages cook, in another medium frying pan, heat the canola oil over medium heat.",
    "Crack the eggs into a bowl and whisk until smooth.",
    "Season with salt and pepper.",
    "Pour the egg mixture into the hot pan and continue to whisk the eggs until they are fluffy and cooked.",
    "To assemble, arrange the tortillas on a work surface and spread the Guacamole among them.",
    "Then layer the lettuce, beans, cheddar, eggs, sausage, and Pico de Gallo on each wrap.",
    "Now you are ready to roll!",
    "Fold the bottom of the tortilla over the filling and use your hands to tighten the roll.",
    "Fold in both sides and continue rolling.",
    "Heat a large frying pan over high heat. When it is hot, add the burritos seam side down.",
    "Toast all sides of the burritos.",
    "Cut each burrito in half and arrange on plates.",
    "Serve with the Chunky Pepper Sauce on the side for dipping."
  ],
  "author": null
}