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": "Salisbury Steak with Mashed Potatoes",
  "description": "Give my kids gravy on anything and they'll smile. Which is why I worked particularly hard on this recipe. I did the gravy about seven different ways before I was satisfied it had the right color, thickness, and \"yum\" factor. If you or your loved ones are meat-and-potatoes types, then this is the meal for you. Add peas, and you've got an old-fashioned classic. The bonus? It's got a fraction of the sodium, no preservatives, no additives, and none of the allergens (wheat, soy, dairy, egg) I saw listed on the Salisbury steak dinners in the frozen foods aisle.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "MASHED POTATOES",
      "ingredients": [
        "2 pounds Yukon Gold potatoes, peeled and quartered",
        "½ cup rice milk, warmed",
        "4 tablespoons Earth Balance soy-free buttery spread",
        "¼ teaspoon salt"
      ]
    },
    {
      "section": "SALISBURY STEAK",
      "ingredients": [
        "2 tablespoons olive oil",
        "½ large yellow onion, cut into two half-moons, then sliced thin vertically (¾ cup)",
        "1 clove garlic, pressed or minced",
        "Salt and freshly ground pepper",
        "½ teaspoon smoked Spanish paprika",
        "Pinch of ground allspice",
        "2 tablespoons plus 4 teaspoon superfine brown rice flour",
        "1¾ cups plus 2 tablespoons beef broth",
        "3 tablespoons ketchup",
        "2 teaspoons freshly squeezed lemon juice",
        "1½ teaspoons honey",
        "1 pound ground beef",
        "6 tablespoons gluten-free breadcrumbs (I like Ener-G)",
        "1 teaspoon Ener-G egg replacer mixed with 4 teaspoons water"
      ]
    }
  ],
  "instructions": [
    "To make the mashed potatoes, put the potatoes in a microwave-safe container, covered but with a slight opening. Cook for 10 minutes on high. Let rest, covered, for 5 minutes. Add the warm rice milk, buttery spread, and salt and use an electric hand mixer or potato masher to mash and mix.",
    "Meanwhile, make the Salisbury steak. Heat 1 tablespoon of the olive oil in a large pan or casserole over medium heat. Add the onion, garlic, teaspoon of salt, ½ teaspoon of pepper, paprika, and allspice. Cook, stirring often, for 3 minutes, until the onion has started to soften. Sprinkle with the brown rice flour and cook, stirring, for 2 minutes. Add the beef broth and simmer for a minute, deglazing and scraping up any browned bits on the bottom of the pan. Add the ketchup, lemon juice, and honey and stir to dissolve. Bring to a simmer, then remove from the heat and set aside.",
    "Combine the ground beef with the breadcrumbs and egg replacer, using your hands to work it in well. Season with salt and pepper and mix. Divide the meat into four balls, then use the palms of your hands to flatten the balls into oval patties, 5 by 4 inches and ½ inch thick.",
    "Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Once it is starting to ripple, add the patties. Cook for 3 minutes per side, flipping with a spatula, until deeply browned. Reduce the heat to low, pour the gravy over the patties, spooning it over the tops, and cook for 10 minutes, loosely covered, spooning sauce over the tops periodically. Serve with the mashed potatoes, spooning the gravy over both."
  ],
  "author": ""
}