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": "Ketchup",
  "description": "Use fresh tomatoes from your garden or local market can be used here, or you can reduce the time required to make ketchup (and the mess) by using canned crushed tomatoes; make sure you select cans that have just one ingredient-tomatoes. This recipe requires keen attention at the stovetop while the sauce is reducing. Make a big batch of ketchup and preserve some for use throughout the year. Always use peeled tomatoes for safety when preserving, because the skins can harbor bacteria.",
  "subtitle": "MAKES 4 TO 5 CUPS (840 TO 1050 G)",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 medium onion, diced",
        "1 medium red bell pepper, diced",
        "2 garlic cloves, minced",
        "6 pounds (2720 g) tomatoes, peeled and seeded, or two 28-ounce (794 g) cans crushed tomatoes",
        "½ cup (120 ml) apple cider vinegar (5 percent acidity)",
        "3 tablespoons organic cane sugar",
        "3 teaspoons salt",
        "½ teaspoon ground black pepper",
        "½ teaspoon ground cinnamon"
      ]
    }
  ],
  "instructions": [
    "Combine the onion, bell pepper, garlic, and tomatoes in a large pot and bring to a boil over medium heat.",
    "Lower the heat to medium-low, cover the pot, and cook until all the vegetables are soft, about 25 minutes.",
    "Remove the pot from the heat. Use an immersion blender to puree the vegetables, or transfer the vegetables to a blender and puree.",
    "If you are using fresh tomatoes, pass the puree through a fine mesh strainer or food mill to remove any remaining seeds. Discard the seeds. (Skip this step if you are using canned tomatoes.)",
    "If you transferred the puree, return it to the pot.",
    "Add the vinegar, sugar, and spices and stir all of the ingredients together well. Simmer, uncovered, over medium-low heat for 60 to 90 minutes, until the ketchup is thickened and reduced by half. Stir frequently to avoid making a mess on your stovetop. If you find small bits of vegetables that escaped the blender, fish them out and discard them. If you are canning, start boiling the jars 30 minutes into this step and follow the Steps for Canning.",
    "If you are canning, fill the jars, leaving 2 inch (13 mm) of headspace, and process them in a water bath for 15 minutes. Otherwise, let the ketchup cool, then transfer it to airtight containers; refrigerate for up to 1 month or freeze for up to 6 months. Canned ketchup should be used within a year."
  ],
  "author": ""
}