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": "Black-Eyed Pea Cakes with Mediterranean Salad",
  "description": "Look for chickpea flour in the baking aisle at Whole Foods or at any Indian market. It's also called garbanzo bean flour or cece flour. It's the secret ingredient to this recipe (no longer secret).",
  "subtitle": "This is a vegan power meal, packed full of protein and fiber.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 (15-ounce) can black-eyed peas, drained and rinsed",
        "1 tablespoon olive oil",
        "2 tablespoons lime juice",
        "½ cup diced red bell pepper",
        "½ cup chopped green onions, white and green parts",
        "2 tablespoons chopped fresh parsley",
        "1 cup chickpea flour",
        "1 teaspoon ground cumin",
        "½ teaspoon cayenne pepper",
        "¼ teaspoon freshly ground pepper",
        "½ teaspoon salt",
        "¾ cup hot water",
        "3 tablespoons canola oil"
      ]
    },
    {
      "section": "Mediterranean Salad",
      "ingredients": [
        "½ English cucumber, cut into 1/2-inch pieces (1 cup)",
        "1 cup cherry tomatoes, halved, or 1 cup tomatoes cut into 1-inch pieces",
        "½ cup bell pepper cut into 1-inch pieces",
        "8 kalamata olives",
        "1 green onion, green and white parts, chopped",
        "2 tablespoons freshly squeezed lemon juice",
        "1 tablespoon extra virgin olive oil",
        "1/4 teaspoon dried oregano",
        "Salt and freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1 Empty the black-eyed peas into a mixing bowl. Using the back of a fork, smash them a bit against the side of the bowl, being sure to leave some whole. Combine with the olive oil, lime juice, bell pepper, green onions, and parsley. Set aside.",
    "2 In another bowl, whisk together the chickpea flour, cumin, cayenne, pepper, and salt. Whisk in the hot water until smooth. Add the black-eyed pea mixture. Stir well.",
    "3 Heat 2 tablespoons of the oil in a heavy nonstick skillet over medium-high heat (I use my trusty cast-iron pan). Scoop out a heaping 1/4 cup of batter per cake and cook for 4 minutes per side, until golden, adding the remaining canola oil, as necessary.",
    "4 Season the cakes with salt and pepper to taste, and serve hot with the Mediterranean Salad on the side.",
    "MEDITERRANEAN SALAD",
    "½ English cucumber, cut into 1/2-inch pieces (1 cup)",
    "1 cup cherry tomatoes, halved, or 1 cup tomatoes cut into 1-inch pieces",
    "½ cup bell pepper cut into 1-inch pieces",
    "8 kalamata olives",
    "1 green onion, green and white parts, chopped",
    "2 tablespoons freshly squeezed lemon juice",
    "1 tablespoon extra virgin olive oil",
    "1/4 teaspoon dried oregano",
    "Salt and freshly ground pepper",
    "In a bowl, toss together the cucumber, tomatoes, and bell pepper. Add the olives and green onion and toss. Drizzle with the lemon juice and olive oil and sprinkle with the oregano and some salt and freshly ground pepper. Toss, and adjust the salt and pepper to taste."
  ],
  "author": ""
}