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": "Gluten-Free Buckwheat Pancakes",
  "description": "Whether you're allergic to wheat, giving your tummy a rest, or just want to experiment with tasty and nutritious flours, these pancakes belong at your brunch table. They're light, airy, and really perfect for absorbing lots of maple syrup. Unless you have a gluten allergy, you may not have all these flours sitting around. You can play around with this recipe's flour ratios pretty interchangeably, so if you need to use all corn flour or all quinoa flour that's okay.",
  "subtitle": "Makes 8 four- to five-inch pancakes",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "½ cup buckwheat flour",
        "1/4 cup quinoa flour",
        "¼ cup corn flour (not cornmeal; corn flour is finer)",
        "2 tablespoons tapioca flour (cornstarch or arrowroot would be okay, too)",
        "1 tablespoon ground flax seeds (or flax meal)",
        "1 tablespoon baking powder",
        "¼ teaspoon cinnamon",
        "1/4 teaspoon salt",
        "½ cup soy milk (or other nondairy milk)",
        "½ cup water",
        "2 tablespoons pure maple syrup",
        "2 tablespoons canola oil",
        "½ teaspoon pure vanilla extract",
        "Cooking spray"
      ]
    }
  ],
  "instructions": [
    "In a large mixing bowl, mix together all flours and the flax seeds, baking powder, cinnamon, and salt.",
    "Create a well in the center and add the remaining wet ingredients.",
    "Use a fork to mix well for about a minute.",
    "Let the batter rest for about 10 minutes and preheat a large, heavy-bottomed, nonstick pan, preferably cast iron, over medium-high heat.",
    "When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper to pour batter and form pancakes.",
    "I usually make two at a time, but do as many as you can fit.",
    "The pancake should start to form little air bubbles, but not as much as \"normal\" pancakes do, so don't worry.",
    "Cook on one side for 2½ to 3 minutes, then flip and cook for 2 minutes more."
  ],
  "author": null
}