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": "Bulgur with Fresh Harissa, Peppers and Cucumber",
  "description": "A typical Middle Eastern ingredient, bulgur is dried and crushed wheat still containing the germ. Its method of production goes back 4,000 years. This combination of grains and vegetables is perfectly balanced and rich in carbohydrates and vitamins of all kinds. There's nothing to stop you adding tomatoes to the salad.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "300 g de bulgur",
        "550 g d'eau bouillante salée",
        "2 cuillères à soupe d'huile d'olive",
        "1 g de cumin moulu",
        "1 g de coriandre moulue",
        "1 cuillère à soupe de vinaigre de sherry",
        "15 feuilles de coriandre",
        "12 feuilles de menthe",
        "1 gousse d'ail",
        "1 piri piri",
        "1 poivron rouge",
        "1 poivron vert",
        "1 poivron jaune",
        "1 concombre",
        "jus d'un quart de citron",
        "sel",
        "poivre noir fraîchement moulu"
      ]
    }
  ],
  "instructions": [
    "Prepare the bulgur. Add 300 g of bulgur to 550 g of boiling salted water, and cook until all the water is absorbed (approximately 12 mins). Then add 2 tablespoons of olive oil and mix well. Season with 1 g of ground cumin, 1 g of ground coriander and 1 tablespoon of sherry vinegar. Tip into a large bowl and refrigerate.",
    "Prepare the fresh harissa. Pick around fifteen leaves from 4 sprigs of coriander. Pick around 12 leaves from 4 sprigs of mint (set aside the rest of these herbs). Chop them and place in a bowl. Peel and crush 1 garlic clove. Chop 1 piri piri very finely. Add them to the bowl along with 1 tablespoon of olive oil, the juice of a quarter of a lemon and some salt. Stir and put somewhere cool.",
    "Prepare the pepper and cucumber salad. Wash and skin 1 red pepper, 1 green pepper and 1 yellow pepper, remove the insides and cut into very small dice (brunoise). Wash 1 cucumber, peel it in strips leaving alternative strips unpeeled (a little green makes it more attractive). Cut in half and remove the seeds. Then cut into fine slivers. Combine all these vegetables in a bowl. Chop the remaining coriander and mint leaves, add to the bowl and set in a cool place.",
    "To finish your dish. Dress the pepper and cucumber salad with a drizzle of olive oil, a drizzle of lemon juice, salt and freshly ground black pepper. Arrange the cold bulgur in the centre of the dish. Surround it with the pepper and cucumber salad. Serve the harissa in a separate bowl."
  ],
  "author": ""
}