Goal
    L'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
    Tu dois renvoyer 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": "Fry Bread",
  "description": "WE LOVE THIS SERVED WITH HONEY or preserves, with soups or stews, or as a substitute for tortillas with tacos. This recipe honors my Indigenous mother-in-law, Audrey, God rest her soul. It takes a village to raise kids, and she was the foundation, the blueprint of a beautiful soul. Her traditions were handed down to my wife and are being carried on with our girls.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "3 cups all-purpose flour, plus more for kneading and dusting",
        "2 teaspoons sugar",
        "2 teaspoons kosher salt",
        "1 teaspoon baking powder",
        "1 teaspoon baking soda",
        "1 cup whole milk",
        "Lard"
      ]
    }
  ],
  "instructions": [
    "1. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda until combined. Slowly add milk, stirring until a sticky dough forms.",
    "2. Sprinkle flour on a clean work surface. Turn out dough onto surface, and knead, sprinkling with more flour, until dough is no longer sticky. (Do not overwork.) Put dough back in bowl, and cover with a clean kitchen towel. Let stand at room temperature for 30 minutes.",
    "3. Melt enough lard to reach 1 to 2 inches in a cast-iron skillet and heat to 350°F. Dust your hands with flour, and pinch off a golf ball-size piece of dough. Keep remaining dough covered. Shape dough into a 6- to 7-inch round disc using your hands. (It's okay to have thin areas or a slight tear.) If your bread doesn't tear naturally, cut a small slit in center of the round so bread cooks evenly.",
    "4. Carefully lower dough round into lard. Fry on each side until puffy parts are golden brown, 1 to 2 minutes per side. Drain on paper towels (do not stack on top of one another)."
  ],
  "author": ""
}