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": "Thick as Shrimp and Grits",
  "description": "THIS RECIPE WAS INSPIRED by my travels across the South. I like shrimp hot, cold, fried, grilled. But grits have gotta be right: thick and creamy but still smooth enough to slide off a spoon. I'm no fan of eating a bowl of warm concrete. With a pop from the shrimp to cut through the richness of the grits, it's spot on!",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 (32-ounce) carton chicken stock",
        "1 cup old-fashioned grits",
        "1 clove garlic, minced",
        "2 pounds raw, unpeeled jumbo shrimp, peeled and deveined",
        "2 tablespoons vegetable oil",
        "2 tablespoons store-bought Big Moe Cason Fish & Seafood Rub",
        "½ cup half-and-half",
        "½ cup whipping cream",
        "4 ounces pepper Jack cheese, shredded",
        "¼ cup good-quality salted butter (such as Kerrygold)",
        "Kosher salt and freshly ground pepper",
        "Green onions, thinly sliced"
      ]
    }
  ],
  "instructions": [
    "1. In a medium saucepan, bring chicken stock to a boil over medium-high heat. Slowly whisk in grits and garlic. Reduce heat to medium-low, and cook, covered and stirring often, until tender, about 20 minutes. It's key to cook low and slow to ensure that the grits don't get dry and clumpy.",
    "2. While grits cook, preheat a grill to 400°F. Pat shrimp dry with paper towels. In a large bowl, toss shrimp with vegetable oil and seafood rub. Place shrimp on grill; cover and cook until shrimp turn pink, 1 to 2 minutes per side.",
    "3. Add half-and-half, cream, cheese, and butter to grits, stirring until melted and smooth. Season generously with salt and pepper.",
    "4. Serve shrimp immediately over warm grits. Scatter green onions on top."
  ],
  "author": ""
}