Goal
    L'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
    Tu dois renvoyer 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": "Audrey's Pepper Steak",
  "description": "My wife has been making her mama's pepper steak as long as we've been together, and it will always be a Cason family favorite. It's comfort and memories all in one dish. We serve this over rice, egg noodles, or mashed potatoes.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 pounds beef top sirloin, cut into 1-inch strips",
        "3 tablespoons all-purpose flour",
        "1 tablespoon store-bought Big Moe Cason Beef Rub",
        "3 tablespoons extra-virgin olive oil",
        "1 large white onion, sliced",
        "1 teaspoon crushed red pepper flakes",
        "4 cloves garlic, roughly chopped",
        "1 tablespoon tomato paste",
        "1½ cups beef stock",
        "1 (28-ounce) can diced tomatoes",
        "2 bay leaves",
        "1 tablespoon herbes de Provence",
        "1 teaspoon Worcestershire sauce",
        "1 green bell pepper, seeded and sliced",
        "1 red bell pepper, seeded and sliced",
        "1 yellow bell pepper, seeded and sliced",
        "Kosher salt and freshly cracked pepper"
      ]
    }
  ],
  "instructions": [
    "Preheat oven to 350°F.",
    "Place sirloin in a large bowl, and toss with flour and beef rub.",
    "In a large Dutch oven, heat 1½ tablespoons olive oil over medium-high heat. Add half the sirloin, and cook, turning once, until browned, 2 to 3 minutes. Transfer to a plate, and repeat with remaining oil and sirloin. Return all sirloin to the pot.",
    "Reduce heat to medium-low. Stir in onion and red pepper flakes. Cook, stirring often, until onion starts to soften, about 3 minutes. Add garlic and tomato paste, and cook 1 minute. Add beef stock, scraping the bottom of the pot for those tasty bits. Stir in tomatoes, bay leaves, herbes de Provence, and Worcestershire sauce. Bring to a simmer.",
    "Cover Dutch oven with foil or an oven-safe lid, and place in oven. Bake for 1½ hours. Remove from oven, and stir in sliced peppers. Cover, return to oven, and cook until meat and peppers are tender, 30 to 45 minutes (no one likes mushy peppers). The meat should have a pot roast-like tenderness when done. Let stand for 15 minutes. Discard bay leaves. Season with salt and pepper."
  ],
  "author": ""
}