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": "Golden Bulgur Bowl",
  "description": "Inspired by the bright, bold flavors of Middle Eastern pilaf, this Golden Bulgur Bowl pairs floral bulgur with savory turkey sausage and a saffron-infused pomegranate vinaigrette for outstanding flavor and a gorgeous gold color. Dried apricots cooked with savory fennel add contrasting texture and pleasant sweetness. Topped with shaved Manchego, it's a delightful and easy meal.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 tablespoons extra-virgin olive oil, divided",
        "8 ounces turkey Italian sausage",
        "1 fennel bulb, 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and sliced ¼ inch thick",
        "¼ cup dried apricots, chopped",
        "¼ cup plus 1 teaspoon hot water, divided",
        "¼ teaspoon table salt, divided",
        "¼ teaspoon pepper, divided",
        "½ teaspoon saffron threads, crumbled",
        "1 tablespoon pomegranate molasses",
        "½ teaspoon grated lemon zest",
        "2 cups cooked bulgur, warmed",
        "1 ounce Manchego cheese, shaved"
      ]
    }
  ],
  "instructions": [
    "Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering.",
    "Add sausage and cook until browned on all sides and registers 160 degrees, 6 to 8 minutes.",
    "Transfer to cutting board, cover with aluminum foil, and let rest.",
    "Slice sausage inch thick on bias before serving.",
    "Pour off all but 2 teaspoons fat from skillet (or add oil to equal 2 teaspoons).",
    "Add sliced fennel, apricots, 1/4 cup water, ½ teaspoon salt, and % teaspoon pepper, cover, and cook over medium heat for 1 minute.",
    "Uncover and continue to cook, stirring occasionally, until fennel is spotty brown, 2 to 4 minutes; set aside until ready to serve.",
    "Combine saffron with remaining 1 teaspoon water in large bowl and let sit for 5 minutes.",
    "Whisk remaining 1 tablespoon oil, remaining ½ teaspoon salt, remaining % teaspoon pepper, pomegranate molasses, and lemon zest into saffron mixture, then stir in bulgur to coat.",
    "Divide among individual serving bowls, then top with fennel mixture and sausage.",
    "Sprinkle with fennel fronds and Manchego cheese.",
    "Serve."
  ],
  "author": null
}