Goal
    L'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
    Tu dois renvoyer 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": "Big Mama's Brisket Chili",
  "description": "Big Mama's favorite leftover meat to work with is brisket. When it has been chilled, the meat can be cut into little cubes and used in place of ground beef for her award-winning chili. This concoction of spices, beans, vegetables, and protein is the perfect blend to wake up your taste buds and warm your soul.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 tablespoons olive oil",
        "2 pounds BBQ Brisket, cut into ½-inch cubes (see recipe, see here)",
        "2 green bell peppers, seeded and diced",
        "1 large yellow onion, diced",
        "3 tablespoons chili powder",
        "1 tablespoon ground cumin",
        "2 teaspoons store-bought Big Moe Cason Beef Rub",
        "1 teaspoon crushed red pepper flakes",
        "6 cloves garlic, chopped",
        "1 tablespoon fresh Mexican oregano leaves",
        "1 teaspoon Himalayan pink salt",
        "1 teaspoon black pepper",
        "1 (15-ounce) can diced tomatoes",
        "2 cups Big Mama's Beef Stock (see recipe, see here)",
        "1 (28-ounce) can crushed tomatoes",
        "1 (15-ounce) can pinto beans, drained and rinsed",
        "1 (15-ounce) can black beans, drained and rinsed",
        "1 (15-ounce) can red kidney beans, drained and rinsed",
        "1 tablespoon brown sugar",
        "2 bay leaves",
        "Toppings: fresh cilantro, raw onions, cheese, sour cream, oyster crackers, or whatever you like!"
      ]
    }
  ],
  "instructions": [
    "1. Heat olive oil over low to medium heat in a large Dutch oven. Add brisket, and cook for 2 minutes, stirring often.",
    "2. Add bell peppers, onion, chili powder, cumin, beef rub, and red pepper flakes. Cook, stirring occasionally, until veggies start to soften, about 5 minutes. (Keep an eye on this, or else your nickname will be Burnie.)",
    "3. Add garlic, oregano, salt, and black pepper. Cook until garlic becomes fragrant, 2 minutes. Stir in diced tomatoes, breaking up larger pieces using a spoon. (Don't worry if there are some brown bits on the bottom of the pan, because the magic juice is next.)",
    "4. Deglaze the pan by adding beef stock and scraping the good stuff off the bottom of the pan using a spoon. Add crushed tomatoes, and simmer for 10 minutes, stirring every few minutes or so.",
    "5. Add beans, brown sugar, and bay leaves. Let simmer on low heat for 30 to 35 minutes until thickened, then taste. Discard bay leaves. If it needs more seasoning, add a little but don't go nuts. You can always add, but you can't take away.",
    "Serve with your desired toppings."
  ],
  "author": "Big Mama"
}