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": "Benny Poutine",
  "description": "I'm just going to come out and say it: I've never been a massive fan of poutine. I get why people like it and I understand why it's so popular, but\nwhat bothers me about the dish is that the fries are rarely crispy and the gravy either tastes synthetic or isn't hot enough to melt the curds. That\nbeing said, I thought it could be fun to make a brunch Benny version, substituting hollandaise and runny egg yolks for the gravy and ensuring the\nfries were more thick wedges than thin frites. But I've made sure the cheese curds are legit. If they weren't legit, the poutine police would call\nbullshit on this recipe. Don't believe me? Head over to the Fidel Gastro YouTube channel and read the comments under my Irish Poutine video. I\nused white cheddar. Nonstop heckling.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Thick-Cut French Fries",
      "ingredients": [
        "5 skin-on russet potatoes, washed",
        "8 cups (2 L) canola oil",
        "1/4 cup (60 mL) cornstarch",
        "2 sprigs fresh rosemary",
        "1 teaspoon (5 mL) kosher salt"
      ]
    },
    {
      "section": "For Serving",
      "ingredients": [
        "½ cup (125 mL) white vinegar",
        "4 large eggs",
        "8 ounces (225 g) cheese curds",
        "1 batch Hollandaise Sauce (see this page)",
        "1/4 cup (60 mL) finely chopped chives, for garnish"
      ]
    }
  ],
  "instructions": [
    "Cut the potatoes into 1-inch (2.5 cm) thick fries (almost like wedges!) and place them in a large pot.",
    "Cover them with cold water, bring to a boil, and blanch for 10 minutes.",
    "While the potatoes are blanching, in a large, deep pot over medium-high heat, heat the oil to 350°F (180°C).",
    "Drain the potatoes and immediately submerge them in an ice bath to stop cooking.",
    "Drain the potatoes again, lay them out on a baking sheet, and pat dry.",
    "Place the dried potatoes in a large bowl, sprinkle with cornstarch, and toss to coat.",
    "Working in batches, carefully add the potatoes to the hot oil and fry for 12 minutes, or until golden brown and crispy.",
    "During the last 2 minutes of frying, add the rosemary sprigs to the pot.",
    "Remove the potatoes and rosemary from the oil and drain them of excess oil on paper towel.",
    "Place them in a large bowl and crumble the fried rosemary over the potatoes, add the salt, and toss well.",
    "While the potatoes are frying, bring a wide, shallow pot of water to a slow, rolling boil and add the vinegar.",
    "Crack the eggs into the water and poach them for 3 minutes.",
    "Using a slotted spoon, scoop the poached eggs one by one from the water and place them in a bowl of room-temperature water.",
    "Check the doneness of your eggs by gently poking them with your finger. If they feel too soft, return them to the boiling water to cook for another 1 to 2 minutes, then again lift them into the bowl of water.",
    "Lift the poached eggs from the room-temperature water with a slotted spoon and place them gently on a paper towel to remove any excess moisture.",
    "To assemble, arrange the Thick-Cut French Fries on a platter and top with the cheese curds, poached eggs, and Hollandaise Sauce.",
    "Sprinkle with chives and serve family style for sharing."
  ],
  "author": null
}