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": "Skillet Burrito Bowl",
  "description": "Why This Recipe Works To turn a fast-casual burrito bowl into an at-home dinner with a little elegance, we dressed up the simple rice and bean base with a creamy, spicy avocado sauce and rich flank steak. Our Spicy Avocado-Sour Cream Sauce, full of ripe avocado, balances the heat from spicy jalapeño with creamy, cooling sour cream. The secret to a base with thick, creamy texture was to mix half of the sauce with our rice and beans, which we punched up with garlic and a dusting of cumin. Pan-seared flank steak proved to be the perfect protein-the inexpensive cut turned tender and favorful in a skillet, and as a bonus it was easy to make ahead and reheat before building our bowl. For a final burst of flavor, we sprinkled on quickly charred corn, cooked in the same skillet as our base, which brought out the kernels hidden sweetness. We like this bowl with either warm or room-temperature steak.",
  "subtitle": "Skillet Burrito Bowl",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 teaspoons extra-virgin olive oil, divided",
        "¾ cup fresh or frozen corn",
        "¼ teaspoon table salt, divided",
        "½ teaspoon pepper",
        "2 cups cooked white rice",
        "½ cup canned black beans, rinsed",
        "2 garlic cloves, minced",
        "½ teaspoon ground cumin",
        "½ cup Spicy Avocado Sour Cream Sauce",
        "1 recipe Pan-Seared Flank Steak",
        "½ cup thinly sliced red onion",
        "½ cup fresh cilantro leaves"
      ]
    }
  ],
  "instructions": [
    "1. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn, ½ teaspoon salt, and pepper and cook, stirring occasionally, until kernels begin to brown and pop, 6 to 8 minutes; transfer to bowl, cover with aluminum foil to keep warm, and set aside until ready to serve.",
    "2. Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until shimmering. Add rice, beans, and remaining 1% teaspoon salt and cook until warmed through, about 5 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. Toss rice mixture with half of avocado sauce to coat then season with salt and pepper to taste. Divide among individual serving bowls then top with seared corn, steak, and onion. Drizzle with remaining avocado sauce and sprinkle with cilantro. Serve."
  ],
  "author": null
}