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": "Marinara Sauce",
  "description": "This classic sauce can be made with tomatoes from the garden, a local farm, or the grocery store-fresh or canned. If working with fresh tomatoes, choose a combination of round and plum tomatoes for best results.",
  "subtitle": "MAKES 4 CUPS (850 G)",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 tablespoons olive oil",
        "1 medium onion, chopped",
        "4 garlic cloves, minced",
        "3½ pounds (1586 g) tomatoes, peeled and chopped into large pieces, or two 28-ounce (794 g) cans whole peeled tomatoes",
        "1 tablespoon chopped fresh parsley",
        "¼ teaspoon dried oregano",
        "2 teaspoons salt",
        "½ teaspoon ground black pepper",
        "3 tablespoons fresh lemon juice (for canning)"
      ]
    }
  ],
  "instructions": [
    "If you are canning, start boiling the jars to be used and follow the Steps for Canning on page 74.",
    "Heat the oil in a large pot over medium-high heat. Add the onion and sauté for 2 minutes, until just softened. Add the garlic and sauté for 1 minute longer.",
    "Add the tomatoes, parsley, oregano, salt, and pepper. Bring the sauce to a boil for 3 minutes. Use a potato masher to break up the tomatoes. How much to mash depends on how chunky you like your sauce.",
    "Bring the sauce to a boil again, then reduce the heat to medium-low. Bring to a low boil, uncovered, and cook over medium-low heat for 20 to 30 minutes, stirring occasionally. How long to boil depends on how thick you like your sauce.",
    "If you are canning, add 1 tablespoons of lemon juice to each pint jar before adding the tomato sauce, leaving ½ inch (13 mm) of headspace, and process in a water bath for 35 minutes. Otherwise, let the sauce cool and then transfer it to airtight containers; refrigerate for up to 1 week or freeze for up to 6 months.",
    "TO PEEL AND PREPARE TOMATOES Cut out the stem, remove any bad spots, and slice a small X in the bottom of each tomato. Use a slotted spoon to plunge the tomatoes into boiling water for 20 seconds, then remove them and plunge them into a large bowl filled with ice water. Peel the skins from the tomatoes. Quarter the tomatoes and use the tip of a paring knife to remove any excess seeds and water before chopping them."
  ],
  "author": ""
}