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": "Chicken Noodle Casserole",
  "description": "About as classic as apple pie, this all-American dish always reminds me of playing board games at my neighbors' house as a kid. Their last name was 'Games'-no joke. Their mom often made tuna noodle casserole. My mother didn't, so it holds a special place in my heart as something exotic. The trick to making this allergy-friendly was to find a replacement for Campbell's cream of mushroom soup, which is the traditional base. I came up with my own recipe for cream of mushroom soup, then to make the rest of the recipe allergy-friendly I subbed rice milk for cow's milk and used vegan cheese, chicken instead of tuna, and gluten-free flour and pasta. The result? Tastes just like the original.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "8 ounces gluten-free spiral or fusilli pasta",
        "3 slices allergy-friendly white bread",
        "I tablespoon Earth Balance soy-free buttery spread",
        "2 tablespoons olive oil",
        "½ cup chopped yellow onion",
        "10 ounces sliced white mushrooms, coarsely chopped",
        "½ teaspoon dried thyme",
        "Pinch of ground nutmeg",
        "2 tablespoons superfine brown rice flour",
        "I cup rice milk, warm",
        "1½ cups chicken broth, warm",
        "½ teaspoon salt",
        "Freshly ground pepper",
        "½ cup shredded Daiya vegan mozzarella",
        "10 to 12 ounces canned cooked chicken or turkey, well drained and flaked",
        "I cup frozen peas"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 475°F.",
    "Bring a large pot of water to a boil over high heat. Cook the pasta according to the package instructions, until al dente, about 10 minutes. Drain.",
    "Meanwhile, tear the bread into quarters and pulse in a food processor until you have coarse crumbs.",
    "Melt the buttery spread in a large heavy pan or Dutch oven over medium-high heat. Add the breadcrumbs and cook, stirring, until toasted, about 3 minutes. Transfer to a bowl and set aside. Wipe out the pan.",
    "Heat the olive oil over medium heat. Add the onion and mushrooms and cook, stirring often, for 4 minutes, until slightly softened. Add the thyme and nutmeg and cook, stirring, for 2 minutes more, until aromatic.",
    "Sprinkle the mushrooms with the brown rice flour and cook, stirring, until aromatic, 2 minutes. Add the rice milk and chicken broth to the pan, then the salt and a few turns of pepper. Increase the heat to medium-high and cook for 4 minutes, stirring with a wooden spoon. Puree with a handheld immersion blender, or use a regular blender and return the puree to the pot. If you're pureeing with a handheld blender, you may need to tip the pot slightly to submerge the blender (use a pot holder or an oven mitt).",
    "Add the vegan mozzarella to the mushroom puree. Stir in the pasta. Add the chicken and peas, and stir gently. Transfer to a lightly greased shallow 2-quart baking dish. Sprinkle with the breadcrumbs. Bake for 8 to 10 minutes, until golden and beginning to bubble up around the sides."
  ],
  "author": ""
}