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": "Cherry Pork Tenderloin Medallions with Butternut Squash",
  "description": "Pork tenderloin is a lean alternative to the endless amounts of chicken we eat in my house. This dish is a personal favorite of mine. I have always loved pork combined with fruit, and the creamy butternut squash is my idea of heaven. Put the two together and you've got a crave-worthy supper that seems fancy, but really took you less than 30 minutes to whip up. Shh... nobody has to know.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "BUTTERNUT SQUASH",
      "ingredients": [
        "2 pounds 1-inch-cubed butternut squash",
        "3 tablespoons plain vegan yogurt",
        "2 tablespoons olive oil",
        "½ teaspoon salt",
        "Pinch of cayenne pepper"
      ]
    },
    {
      "section": "PORK TENDERLOIN",
      "ingredients": [
        "1½ pounds pork tenderloin, cut into I-inch-thick slices",
        "Salt and freshly ground pepper",
        "2 tablespoons olive oil",
        "½ cup whole fruit cherry jam (there should be chunks of cherry in the jam)",
        "¼ cup Dijon mustard",
        "2 tablespoons port"
      ]
    }
  ],
  "instructions": [
    "1 To make the squash, cook the squash in a covered microwave-safe dish in the microwave for 10 minutes, until tender. Drain, and puree in the food processor with the yogurt, olive oil, salt, and cayenne. Set aside, covered. Alternatively, you can puree with a handheld immersion blender.",
    "2 While the squash is cooking, season the pork medallions with salt and pepper.",
    "3 Heat the olive oil in a large pan over medium-high heat until starting to ripple and just about to smoke. Add the medallions and cook for 3 minutes per side, until browned. Mix the jam and mustard together and spoon over the pork. Reduce the heat to low and simmer, covered, for 15 minutes, turning the medallions every so often and spooning the sauce over the tops.",
    "4 Transfer the pork medallions to a plate and tent with foil. Add the port to the cherry mixture in the pan, increase the heat to medium, and simmer to reduce to the consistency of a nice rich gravy, about 3 minutes. Return the medallions to the pan and turn in the sauce. Spoon the butternut squash onto the plates, top with the medallions, and spoon the sauce over the tops."
  ],
  "author": ""
}