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": "Smoked Salmon and Bagel Platter",
  "description": "Nothing beats a good old-fashioned spread of bagels and smoked salmon. The star here is a beet-cured salmon inspired by Chef Matt Obermoser. This brunch dish allows you to build your own meal with delicious elements like beefsteak tomatoes, capers, and sliced cucumber, alongside wood-fired Montreal-style bagels.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Beet-Cured Salmon",
      "ingredients": [
        "1½ cups (375 mL) brown sugar",
        "1½ cups (375 mL) kosher salt",
        "3/4 cup (175 mL) beet juice",
        "½ cup (125 mL) finely chopped fresh dill",
        "1 skin-on salmon fillet (2 pounds/900 g)"
      ]
    },
    {
      "section": "Roasted Garlic Cream Cheese",
      "ingredients": [
        "1 head garlic",
        "12 ounces (340 g) cream cheese",
        "2 tablespoons (30 mL) heavy (35%) cream",
        "1/4 teaspoon (1 mL) garlic powder"
      ]
    },
    {
      "section": "Quick Pickled Onions",
      "ingredients": [
        "1/4 cup (60 mL) apple cider vinegar",
        "1 teaspoon (5 mL) salt",
        "Pinch of sugar",
        "1 red onion, thinly sliced"
      ]
    },
    {
      "section": "Proper Egg Salad",
      "ingredients": [
        "8 large eggs",
        "1/4 cup (60 mL) minced green onion",
        "1/4 cup (60 mL) minced shallots",
        "2 tablespoons (30 mL) mayonnaise",
        "½ teaspoon (2 mL) salt",
        "½ teaspoon (2 mL) onion powder",
        "½ teaspoon (2 mL) ground cumin",
        "1/4 teaspoon (1 mL) turmeric",
        "1/4 teaspoon (1 mL) chili flakes",
        "1 teaspoon (5 mL) minced fresh chives, for garnish"
      ]
    },
    {
      "section": "For Serving",
      "ingredients": [
        "6 to 10 bagels",
        "1 tomato, thinly sliced",
        "12 English cucumber, thinly sliced",
        "Capers, for garnish"
      ]
    }
  ],
  "instructions": [
    "SALMON TIME, OH OH (CUE MC HAMMER)",
    "In a large bowl combine the brown sugar, salt, beet juice, and dill. Stir until it resembles a granulated paste.",
    "Rub this paste all over the flesh of the salmon. Place the salmon in a resealable plastic bag, add any leftover cure, and refrigerate for 3 to 4 days.",
    "Once the salmon has taken on a dark purple colour, use a paper towel to wipe off the cure.",
    "Dry the flesh as best as possible-there should be little to no liquid on the fish. Place the fish skin side down on a baking sheet and refrigerate, uncovered, for one more day. This allows the cured fish to firm up before slicing.",
    "Place the fish skin side down on a cutting board. Using a long, thin sharp knife, slice the salmon diagonally, starting from the meatier end and working towards the tail. Cut right down to the skin but then turn the blade so you do not cut all the way through and the flesh separates from the skin. Cover and refrigerate until you are ready to put the platter together. The cured salmon can be stored in the refrigerator wrapped in plastic wrap for up to 1 week.",
    "CREAM CHEESE IS THE BEEZ NEEZ",
    "Set the oven to broil. Place the garlic on a small baking sheet and roast for 5 minutes. Allow the garlic to cool before peeling.",
    "Place peeled roasted garlic, cream cheese, cream, and garlic powder in a food processor and pulse until the mixture is as smooth as possible. Refrigerate until ready to serve.",
    "PICKLED ONIONS, MORE LIKE PICKLED FUNIONS!",
    "Combine the vinegar, salt, and sugar in a wide, shallow dish. Submerge the sliced onion in the vinegar, cover, and allow to sit for at least 15 minutes and no more than an hour. (If it sits too long, the vinegar becomes overwhelming.) Drain the onions and set aside at room temperature until ready to serve.",
    "EGG SALAD FOR THE SOUL",
    "Fill a medium pot with water and lower the eggs in gently. Bring to a boil over high heat and cook for 10 minutes, until hardboiled. Drain the eggs and rinse under cold water. Peel the eggs and give them a rough chop.",
    "In a medium bowl combine the chopped eggs, green onion, shallots, mayonnaise, salt, onion powder, cumin, turmeric, and chili flakes. Stir to combine. Sprinkle the egg salad with chives.",
    "To assemble, fan the Beet-Cured Salmon slices on a large platter. Arrange the Roasted Garlic Cream Cheese, Quick Pickled Onions, and Proper Egg Salad on the platter and serve with bagels, tomato, cucumber, and capers on the side."
  ],
  "author": null
}