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": "Black Rice Burrito Bowl",
  "description": "Marinated black beans, cool avocado, sweet mango, a good helping of herbs, tangy pickled onions, and the soft, toasty flavor of pepitas (pumpkin seeds) combine for a dramatically colorful presentation. Delicate and chewy black rice, also called \"forbidden rice\", is a purple-hued, unpolished variety that touts many of the same health benefits as brown rice, but with a nubbier texture.",
  "subtitle": "Beans, Purple Cabbage, Avocado, Pumpkin Seeds",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1½ cups black rice",
        "2½ cups water, plus more for soaking the rice",
        "2 teaspoons cumin seeds",
        "1¾ cups cooked black or pinto beans (or one 15-ounce can, rinsed)",
        "2 serrano chilies, seeded and finely diced",
        "3 tablespoons olive oil",
        "Juice of 2 limes (about 3 tablespoons), plus lime wedges for serving",
        "3/4 teaspoon chili powder",
        "3/4 teaspoon fine sea salt",
        "1/4 cup raw pumpkin seeds",
        "1 avocado, diced",
        "1 mango, diced",
        "1 cup shredded purple cabbage",
        "1/2 cup Pickled Red Onions (page 230)",
        "1/4 cup crumbled mild white cheese, such as cotija or queso fresco, feta, or ricotta salata (optional)",
        "1/4 cup loosely packed fresh cilantro leaves and tender stems",
        "2 tablespoons loosely packed fresh oregano leaves",
        "Pico de gallo (store-bought or homemade, see page 152), for serving"
      ]
    },
    {
      "section": "Pico de gallo",
      "ingredients": [
        "2 ripe, medium tomatoes (about 1 pound)",
        "1 small or large white onion, diced",
        "1 serrano chili, seeded if desired, finely diced",
        "1/2 cup coarsely chopped fresh cilantro",
        "1 to 2 tablespoons lime juice",
        "½ teaspoon fine sea salt"
      ]
    }
  ],
  "instructions": [
    "Place the rice in a medium bowl, cover with about 3 inches of water, and soak for 2 to 12 hours.",
    "Rinse, then place in a saucepan and cover with plenty of cold water.",
    "Place over high heat and bring the water to a boil.",
    "Cook for 15 to 25 minutes, until the rice is tender.",
    "Drain through a sieve, then return to the pot and let stand, covered, until ready to serve.",
    "(If you skip the soaking step, you'll need to continue cooking the rice for an additional 5 to 10 minutes.)",
    "Meanwhile, heat a small skillet over medium heat.",
    "Add the cumin seeds and toast for 45 to 90 seconds, until fragrant.",
    "Transfer to a mortar or spice mill and coarsely grind.",
    "Combine the beans, cumin, serrano chilies, oil, lime juice, chili powder, and salt in a mixing bowl.",
    "Let stand as the rice cooks.",
    "Return the skillet to the heat and add the pumpkin seeds.",
    "Toast, swirling the pan often, for 3 to 5 minutes, until the seeds turn a pale brown color and start to pop.",
    "Transfer to a plate or bowl.",
    "To serve, divide the rice among four bowls, then spoon the beans over the rice in each bowl.",
    "Top each serving with the avocado, mango, cabbage, pickled onions, pumpkin seeds, cheese, if using, cilantro, and oregano.",
    "Serve with lime wedges and pico de gallo on the side.",
    "Core the tomatoes and cut into quarters, then slice each quarter in half.",
    "Carefully trim out and discard the seeds.",
    "Finely dice the tomatoes.",
    "In a medium bowl, combine the tomatoes, onion, chili, cilantro, lime juice, and salt.",
    "Taste and add additional lime juice, salt, or chili as needed."
  ],
  "author": ""
}