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": "Dill Pickles",
  "description": "Pickles can be aged in the refrigerator (these are known as refrigerator pickles) or processed in a water bath and preserved for up to a year. Either way, you will need to sterilize glass jars and use two-part sealing lids. Pickling requires hot-packing with a brine; use vinegar with at least 5 percent acidity (check the label). Use pickling cucumbers to make sure the pickles will snap when you bite into them.",
  "subtitle": "MAKES 3 PINTS (1440 ML)",
  "ingredients": [
    {
      "section": "For the brine",
      "ingredients": [
        "1½ cups (360 ml) apple cider vinegar (5 percent acidity)",
        "1½ cups (360 ml) water",
        "2 tablespoons kosher or pickling salt",
        "4 garlic cloves, chopped",
        "1 teaspoon whole black peppercorns",
        "6 teaspoons chopped fresh dill"
      ]
    },
    {
      "section": "For the pickles",
      "ingredients": [
        "7 to 8 medium pickling cucumbers, ends removed, cut into spears"
      ]
    }
  ],
  "instructions": [
    "Start boiling the jars and preparing the lids, following steps 1 and 2 on page 74 (Steps for Canning). The jars need to boil for a full 10 minutes. You will need to boil the jars even if you aren't canning.",
    "Combine the vinegar, water, salt, garlic, peppercorns, and dill in a medium non-reactive saucepan, and bring to a boil.",
    "Lower the heat and simmer for 10 minutes, uncovered.",
    "Remove the sterilized jars from the canning pot, drain the water from them, and fill them with the cucumbers. Do not overpack the jars; leave at least 1 inch (2.5 cm) of space from the top of the pickles to the top of the jar.",
    "Pour the brine over the cucumbers, leaving 1/2 inch (13 mm) of headspace. Make sure the cucumbers are completely covered with brine. Place the lids on the jars and secure them with rings.",
    "If you are making refrigerator pickles, let the filled jars cool and then refrigerate them. Let the pickles age for 1 week before eating (they need time to pickle) and use them within 3 months.",
    "Otherwise, you can extend the shelf life of the pickles by processing them in a water bath for 10 minutes (follow steps 6 through 8 on pages 74-75); use them within a year."
  ],
  "author": ""
}