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": "Thanksgiving Quinoa Bowl",
  "description": "Turkey, stuffing, green beans: Thanksgiving is usually an all-day culinary affair, but there's no need to thaw a whole turkey here. Instead, we made mini turkey meatballs, packed full of iconic stuffing spices like fennel and sage and easily browned in a skillet. We bypassed heavy mashed potatoes for quinoa, which is not only good for you, but also acts as a binder for the bowl components, making it easier to get a little of everything in each bite. For the easiest-ever green beans, we gave them a quick sauté in a skillet. Our meatballs were so tender they didn't need the help of thick gravy, but for homey flavor we drizzled our Creamy Roasted Garlic Dressing over the top. Dried cranberries added a pop of sweetness- and a nod to cranberry sauce. Be sure to use ground turkey in this recipe, not ground turkey breast (also labeled 99 percent fat-free).",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "½ slice hearty white sandwich bread, crust removed, torn into X-inch pieces",
        "1 tablespoon milk",
        "8 ounces ground turkey",
        "2 tablespoons chopped fresh parsley",
        "⅛ teaspoon ground fennel",
        "⅛ teaspoon ground sage",
        "¼ teaspoon plus pinch table salt, divided",
        "¼ teaspoon pepper",
        "2 teaspoons vegetable oil, divided",
        "4 ounces green beans, trimmed and halved crosswise",
        "2 cups cooked quinoa",
        "2 tablespoons Creamy Roasted Garlic Dressing",
        "2 tablespoons dried cranberries"
      ]
    }
  ],
  "instructions": [
    "Mash bread and milk into paste in medium bowl using fork.",
    "Break turkey into small pieces over bread mixture and add parsley, fennel, sage, ¼ teaspoon salt, and pepper.",
    "Lightly knead with hands until well combined.",
    "Pinch off and roll mixture into 18 meatballs (about 1 tablespoon each).",
    "Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering.",
    "Add meatballs and cook until well browned and tender, 5 to 7 minutes.",
    "Transfer meatballs to plate, cover with aluminum foil to keep warm, and set aside until ready to serve.",
    "Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until shimmering.",
    "Add green beans and remaining pinch salt and cook until green beans are spotty brown, 2 to 4 minutes.",
    "Divide quinoa among individual serving bowls then top with meatballs and green beans.",
    "Drizzle with dressing and sprinkle with cranberries.",
    "Serve."
  ],
  "author": null
}