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": "Polenta Rancheros",
  "description": "This might have been my first-ever brunch invention way back when I was a teenager. I really missed the softness of an egg over saucy rancheros beans. Creamy polenta really does the trick, plus has the added benefit of delicate corn flavor that fits in just right. This recipe is really simple but can be fancied up by adding Cashew Sour Cream (page 211) and a big spoonful of Guacamole (page 221). A cherry tomato on top couldn't hurt, either. The Creamy Avocado Potato Salad (page 123) makes a great accompaniment, too.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the rancheros sauce and beans",
      "ingredients": [
        "2 teaspoons cumin seeds",
        "2 teaspoons coriander seeds",
        "2 tablespoons oil",
        "1 large yellow onion, diced medium",
        "2 Serrano peppers, seeded and chopped",
        "4 garlic cloves, chopped",
        "1 fifteen-ounce can tomato sauce",
        "½ teaspoon salt",
        "1 teaspoon pure maple syrup or agave nectar",
        "2 fifteen-ounce cans black beans, drained and rinsed"
      ]
    },
    {
      "section": "For the soft polenta",
      "ingredients": [
        "5 cups vegetable broth",
        "½ teaspoon salt",
        "1 cup polenta cornmeal",
        "2 tablespoons olive oil"
      ]
    },
    {
      "section": "Optional items for garnish",
      "ingredients": [
        "Chopped green onions",
        "Cashew Sour Cream (page 211)",
        "Guacamole (page 221)",
        "Cherry tomatoes"
      ]
    }
  ],
  "instructions": [
    "PREPARE THE BEANS AND SAUCE",
    "Preheat a large, heavy-bottomed pan, preferably cast iron, over medium heat.",
    "Dry toast the seeds in the pan for about 2 minutes, stirring frequently, until they're fragrant and a few shades darker (just be careful not to burn them).",
    "Raise the heat to medium high, add the oil, and sauté the onion, peppers, and garlic for about 10 minutes, until onion is browned.",
    "Add the tomato sauce, salt, and syrup and cook for about 5 minutes.",
    "Transfer the onion mixture to a blender or food processor and blend until smooth. If using a blender, intermittently lift the lid to let steam escape so that it doesn't build up and explode.",
    "Return the sauce to the pan and add the beans.",
    "Cook over medium heat until the beans are heated through, about 5 minutes.",
    "PREPARE THE POLENTA",
    "In a saucepan, bring the broth and salt to a boil.",
    "Add the polenta in a slow, steady stream, whisking as you pour it.",
    "Add the olive oil and lower the heat to simmer.",
    "Let cook for 12 minutes, stirring often.",
    "Turn off the heat, cover, and let sit for 10 more minutes, stirring occasionally.",
    "TO SERVE",
    "I like to use wide, shallow bowls for this dish, but any bowl should be just fine.",
    "Ladle some beans into the bowl and top with a big spoonful of polenta.",
    "Dot with the sour cream by drizzling drops slowly from a tablespoon, and top with a dollop of guacamole.",
    "Finish it off with chopped green onions and a cherry tomato.",
    "Voilà!"
  ],
  "author": null
}