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": "Saucy Meatball Benny",
  "description": "My nonno (Italian for grandfather) was my everything. He taught me all I know, love, and appreciate about food. Once in a while, he would cook me breakfast for dinner: two sunny-side-up eggs, homemade toast (he baked the bread, not just put it in the toaster), and a side bowl of traditional sugo, a tomato-based sauce that is cooked for at least four hours and includes delicious chunks of tender meat. The memory of egg yolks, sugo, and fresh bread coming together will forever be etched in my mind. There's something so perfect about these flavours. Although I use glorious tender meatballs in place of my nonno's more traditional slow-cooked meat, this dish would hopefully make my nonno proud.",
  "subtitle": "My nonno's legacy reimagined with tender meatballs.",
  "ingredients": [
    {
      "section": "Rustic Tomato Sauce",
      "ingredients": [
        "1 tablespoon (15 mL) canola oil",
        "1½ cups (375 mL) finely chopped yellow onions",
        "½ teaspoon (2 mL) salt",
        "½ teaspoon (2 mL) black pepper",
        "1/4 teaspoon (1 mL) chili flakes",
        "3 cans (28 ounces/796 mL each) plum tomatoes"
      ]
    },
    {
      "section": "Proper Italian Meatballs",
      "ingredients": [
        "1/2 cup (125 mL) white button mushrooms",
        "2 cloves garlic",
        "4 tablespoons (60 mL) unsalted butter",
        "½ pound (225 g) lean ground pork",
        "1/2 pound (225 g) ground beef",
        "2 large eggs, lightly beaten",
        "1/4 cup (60 mL) panko breadcrumbs",
        "1 tablespoon (15 mL) salt",
        "1 tablespoon (15 mL) canola oil"
      ]
    },
    {
      "section": "Garlic Bread",
      "ingredients": [
        "1 rustic ciabatta loaf",
        "4 tablespoons (60 mL) unsalted butter, at room temperature",
        "1 tablespoon (15 mL) garlic powder",
        "1 tablespoon (15 mL) dried oregano"
      ]
    },
    {
      "section": "For Serving",
      "ingredients": [
        "8 poached eggs (see this page)",
        "½ cup (125 mL) freshly grated Parmesan cheese",
        "Basil leaves, for garnish"
      ]
    }
  ],
  "instructions": [
    "SAUCE, RAGÙ, SUGO, GRAVY...",
    "In a large pot heat the canola oil over medium-high heat.",
    "Add the onions, salt, black pepper, and chili flakes and sauté until the onions are translucent.",
    "Add the tomatoes with their liquid, stir to combine, and bring everything to a boil.",
    "Turn the heat down to medium-low and simmer the sauce, stirring occasionally, for 30 minutes, or until all the tomatoes are broken down.",
    "The sauce definitely is not done at this point, but it should be at this stage before you add the meatballs.",
    "HOW 'BOUT DEM BALLS",
    "Place the mushrooms and garlic in a food processor and pulse until both are finely chopped.",
    "Heat a small frying pan over medium-high heat and melt the butter.",
    "Add the mushrooms and garlic and sauté for 5 minutes.",
    "Scrape the mushroom mixture into a large bowl and add the pork, beef, eggs, panko, and salt. Mix together well with your hands, then form into 8 meatballs.",
    "Make sure that you flatten the tops and bottoms of the meatballs so a poached egg can sit on top.",
    "Heat the canola oil in a small non-stick frying pan over medium-high heat. In batches, sear the meatballs for about 2 minutes on each side.",
    "Transfer them directly into the Rustic Tomato Sauce, pushing them down gently to ensure they are fully covered in sauce.",
    "Place a lid on the pot and simmer for 2½ hours. You may need to add anywhere from 1/4 to 1/2 cup (60 to 125 mL) of water to help loosen up the sauce if it looks too thick.",
    "DON'T BURN THE BREAD...TRUST ME",
    "Set the oven to broil.",
    "Slice the ciabatta loaf in half horizontally, butter both sides, and sprinkle with garlic powder and oregano.",
    "Place the bread on a baking sheet and broil no more than a couple of minutes, until the butter has melted and the top is crispy.",
    "Cut into 4 portions.",
    "To assemble, place a portion of garlic bread on each plate.",
    "Top each with 2 saucy meatballs and 2 poached eggs.",
    "Sprinkle Parmesan over top and garnish with basil leaves."
  ],
  "author": null
}