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": "Mascarpone Soft Scramble",
  "description": "I don't talk about it much, but truth be told, I worked the breakfast shift at my university campus bar. It was easy work. I'd get up at six, go in and prep everyone's station, cook eggs for three hours, then go to class (and at the end of the day, drink beer!). Easy peasy. But have you ever seen how scrambled eggs are cooked in a place like that? It's a sin. Hot oil in a pan, burner turned all the way up, and two whisked eggs quickly cooked while being stirred around a bit. It always made me sad. Proper soft scrambled eggs need time, low heat, and slow mixing. And on top of that, some fat-butter and cheese-makes them more luscious.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 cup (250 mL) fresh or thawed frozen green peas",
        "½ cup (125 mL) freshly grated Parmesan cheese",
        "1/4 cup (60 mL) + ½ cup (75 mL) mascarpone cheese",
        "10 large eggs",
        "1 tablespoon (15 mL) unsalted butter",
        "Salt and black pepper"
      ]
    }
  ],
  "instructions": [
    "Place the green peas, Parmesan, and 1/4 cup (60 mL) mascarpone in a food processor and pulse until most of the peas are broken down and the cheese is incorporated.",
    "Crack the eggs into a large bowl and whisk in the remaining 1 cup (75 mL) mascarpone.",
    "Melt the butter in a large non-stick frying pan over medium heat.",
    "Pour the egg mixture into the pan and cook slowly, pushing the eggs around the pan with a rubber spatula.",
    "When the eggs are three-quarters cooked, after about 6 minutes, add dollops of the pea and mascarpone mixture.",
    "Continue to cook gently and stir, allowing the cheese to melt.",
    "To serve, transfer the Mascarpone Soft Scramble to a serving plate and season with salt and pepper."
  ],
  "author": null
}