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": "Seared Tuna Poke Bowl",
  "description": "Sushi lovers, meet your new favorite lunch bowl. This delectable Hawaiian dish of superfresh tuna (traditionally served raw, but here seared to give it a crisp, browned exterior and deeper flavor) is brightly favorful and endlessly customizable. Poke bowl restaurants often serve the bowls over rice, but we preferred a base of delicate baby greens enlivened with finely chopped sweet onion. When it came to our toppings, we loved the foral sweetness of fresh mango and the creaminess of ripe avocado. A soy-honey-ginger dressing balanced our bowl with sweet and savory favor.",
  "subtitle": "Serves 2 | Calories per Serving: 430",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 (4- to 6-ounce) tuna steaks, 1 inch thick",
        "¼ teaspoon table salt",
        "¼ teaspoon pepper",
        "2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided",
        "1 tablespoon rice vinegar",
        "1 tablespoon soy sauce",
        "2 teaspoons grated fresh ginger",
        "1 teaspoon honey",
        "5 ounces (5 cups) mesclun",
        "Vidalia or Walla Walla onion, chopped fine",
        "½ mango, peeled and sliced thin",
        "ripe avocado, sliced thin"
      ]
    }
  ],
  "instructions": [
    "Pat tuna dry with paper towels and sprinkle with salt and pepper.",
    "Heat 1 teaspoon oil in 10-inch nonstick skillet over medium-high heat until just smoking.",
    "Add tuna and cook until translucent red at center when checked with tip of paring knife and registers 110 degrees (for rare), 1 to 2 minutes per side.",
    "Transfer to cutting board and immediately cut into 1-inch pieces; set aside until ready to serve.",
    "Whisk vinegar, soy sauce, ginger, and honey together in bowl.",
    "While whisking constantly, slowly drizzle in remaining 2 tablespoons oil until combined.",
    "Toss mesclun and onion with half of vinaigrette to coat, then season with salt and pepper to taste.",
    "Divide among individual serving bowls then top with tuna, mango, and avocado.",
    "Drizzle with remaining vinaigrette.",
    "Serve."
  ],
  "author": ""
}