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": "Short Rib-Stuffed Peppers",
  "description": null,
  "subtitle": "with sun-dried tomatoes, portabella mushrooms, and anchovies",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 portabella mushroom caps, stems removed",
        "1/2 cup Balsamic Vinaigrette",
        "1 cup balsamic vinegar",
        "8 bell peppers (red, yellow, or orange)",
        "1/4 cup extra-virgin olive oil",
        "Braised Beef Short Ribs",
        "2 cups sun-dried tomatoes in oil",
        "2 cups Kalamata or black olives, pitted",
        "4 ounces anchovies in oil, drained",
        "2 tablespoons capers, drained",
        "1 teaspoon coarse salt"
      ]
    }
  ],
  "instructions": [
    "PREHEAT the oven to 450°F. Line a baking sheet with parchment paper.",
    "IN a shallow dish or plastic re-sealable bag, marinate the mushroom caps in the prepared balsamic vinaigrette for 30 minutes at room temperature.",
    "WHILE the mushrooms are marinating, prepare the balsamic glaze: bring the balsamic vinegar to a boil in a small saucepan over medium-high heat.",
    "Turn the heat down to medium low and simmer until reduced by about half, about 20 to 30 minutes. Remove from the heat, allow to cool, and reserve. It should be thick enough to stick to your spoon, but still easy to drizzle. (You can do this step up to a week ahead of time; store in a covered container at room temperature.)",
    "IN a large mixing bowl, coat the bell peppers with the olive oil, and place on the prepared baking sheet.",
    "Roast in the oven for 30 to 40 minutes, turning once during cooking, until the skins are wrinkled and charred.",
    "Transfer the peppers to a bowl and cover with aluminum foil. Allow the peppers to cool for 30 minutes.",
    "WHILE the peppers are cooling, reduce the oven heat to 350°F. Remove the mushroom caps from the marinade and discard the vinaigrette. Using the same lined baking sheet, roast the mushrooms in the oven for 10 minutes, then flip them over and roast for another 10 minutes, until the center is soft. Let cool, then slice into strips.",
    "RUB the charred skin off the peppers, leaving just the roasted flesh. Remove the stems and seeds, and cut each pepper into four equal quarters.",
    "Fill each pepper quarter with a spoonful of short ribs, wrap the pepper around the meat, and secure with a toothpick.",
    "ARRANGE the stuffed peppers, roasted mushroom strips, sun-dried tomatoes, olives, and anchovies on one or more serving dishes.",
    "Drizzle a very thin stream of the balsamic glaze over the stuffed peppers and mushrooms. Sprinkle with the capers and coarse salt and serve warm or cold."
  ],
  "author": null
}