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": "Gratitude Bowl",
  "description": "The rule with bowls is that there are no rules. Add your favorite ingredients or whatever makes you feel good. You can sub out white rice for brown rice or another grain of your choice. For this dish, I always say that the presentation is as important as the ingredients. I often serve this dish in a calabash bowl, a container made from the hard shell of a gourd, which can also be used in spiritual practice.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 tablespoon olive oil",
        "6 okra, trimmed and halved lengthwise",
        "1 teaspoon ground cumin",
        "Salt",
        "Black pepper",
        "1 ripe plantain, peeled and thinly sliced",
        "1 teaspoon paprika",
        "1 tablespoon coconut oil",
        "¼ cup (50 g) white rice, drained and rinsed",
        "1 avocado, peeled and sliced",
        "1 beet, cooked and diced",
        "1 small sweet pepper, seeded and chopped (optional)",
        "½ cup (75 g) roasted peanuts",
        "½ cup (15 g) chopped cilantro",
        "½ cup (15 g) chopped mint"
      ]
    },
    {
      "section": "DRESSING",
      "ingredients": [
        "Juice of 1 lime",
        "2 tablespoons sesame oil",
        "1 tablespoon agave nectar",
        "1 tablespoon soy sauce",
        "1 teaspoon minced garlic",
        "1 teaspoon grated ginger",
        "Salt",
        "Black pepper"
      ]
    }
  ],
  "instructions": [
    "1. Heat the olive oil in a frying pan over medium heat, then add the okra, cumin, salt, and pepper. Lightly brown the okra on each side for about 5 minutes.",
    "2. Season the plantain slices with paprika and salt. Heat the coconut oil in a frying pan and cook the plantain until caramelized, about 2 minutes on each side.",
    "3. Place the rice in a small pot with ½ cup (120 ml) water. Bring to a boil and season with salt, then reduce the heat to low, cover, and cook until the rice is tender and the water is completely absorbed, about 10 minutes.",
    "4. To make the dressing, mix the lime juice, sesame oil, agave, soy sauce, garlic, and ginger in a small bowl. Season with salt and pepper.",
    "5. To assemble the bowls, place the rice in the center and arrange the okra, plantain, avocado, and beet around it.",
    "6. Drizzle with the dressing, then top with chile pepper (if desired), peanuts, cilantro, and mint before serving."
  ],
  "author": null
}