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": "Cornbread Stuffing",
  "description": "THIS STUFFING IS PERFECT FOR FALL. It's a classic my wife grew up with, and she now makes it for our girls.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 recipe Jalapeño Cornbread (see recipe, see here)",
        "1 medium-size loaf day-old French bread (about 12 ounces)",
        "½ cup salted butter, melted, plus more for dish",
        "2 medium-size yellow onions, chopped",
        "5 stalks celery, chopped (about 2 cups)",
        "6 cloves garlic, chopped",
        "1 tablespoon poultry seasoning",
        "2 teaspoons ground sage",
        "1 teaspoon ground pepper",
        "½ teaspoon kosher salt",
        "1 (32-ounce) carton chicken stock",
        "3 large eggs"
      ]
    }
  ],
  "instructions": [
    "1. Place one oven rack in top third of oven and a second rack in center. Preheat oven to 250°F.",
    "2. Cut both bread loaves into bite-size cubes (about 1 inch). Spread cornbread cubes on a baking sheet and French bread cubes on a second baking sheet. Brush with half of melted butter. Bake on top oven rack until golden, 30 to 45 minutes, and let cool. (If your baking sheets won't fit on one rack at the same time, place one on each oven rack and rotate them halfway through to ensure even toasting.) Increase oven temperature to 350°F.",
    "3. Add remaining butter to a Dutch oven over medium heat, and add onions and celery. Cook until softened, 3 to 5 minutes. Stir in garlic and next 4 ingredients (through salt), cook for 1 minute, remove from heat, and let cool.",
    "4. In a large bowl, whisk together chicken stock and eggs. Once veggie mixture is cool to touch, stir it into stock mixture. Slowly fold in bread mixture. Transfer to a greased 13-x-9-inch baking dish.",
    "5. Bake on center oven rack until golden brown, about 30 minutes."
  ],
  "author": ""
}