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": "Acquacotta Bowl",
  "description": "Why This Recipe Works Its name may translate as \"cooked water,\" but this Italian relative of minestrone is a robust and rustic one-bowl meal.\nWe started with a base of creamy cannellini beans, tender fennel, and faintly bitter escarole. For a quick but favorful broth, we amped up store-bought chicken broth with a soffritto, a mixture of sautéed onion, celery, and garlic. Aromatic fresh oregano gave our soup a distinctively herby taste.\nA topping of toasted bread and additional fresh escarole made the soup even heartier and allowed us to sop up all the delicious broth.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 tablespoons extra-virgin olive oil, divided",
        "1 small onion, chopped fine",
        "1 celery rib, minced",
        "2 garlic cloves, minced",
        "¼ teaspoon red pepper flakes",
        "2 tomatoes, cored and cut into %-inch pieces, divided",
        "3 cups chicken or vegetable broth",
        "½ small fennel bulb, stalks discarded, bulb halved, cored, and cut into ½-inch pieces",
        "1 (15-ounce) can cannellini beans, rinsed",
        "½ small head escarole ounces), trimmed and cut into ½-inch pieces, divided",
        "1 teaspoon minced fresh oregano",
        "2 (½-inch-thick) slices rustic white bread"
      ]
    }
  ],
  "instructions": [
    "1. Heat 2 tablespoons oil in large saucepan over medium heat until shimmering. Add onion, celery, garlic, and pepper flakes and cook until vegetables are lightly browned, 6 to 8 minutes. Stir in half of tomatoes and cook, stirring occasionally, until tomatoes break down and mixture begins to brown, about 5 minutes.",
    "2. Stir in broth and fennel, scraping up any browned bits, and bring to simmer. Reduce heat to medium-low and simmer until fennel begins to soften, 5 to 7 minutes. Stir in beans and all but 1 cup escarole and cook until fennel is tender, 5 to 7 minutes. Off heat, stir in oregano and season with salt and pepper to taste.",
    "3. Meanwhile, adjust oven rack 6 inches from broiler element and heat broiler. Place bread on aluminum foil-lined rimmed baking sheet and drizzle with remaining 1 tablespoon oil. Broil until bread is deep golden brown.",
    "4. Divide soup among individual serving bowls then top with toasted bread, remaining 1 cup escarole, and remaining tomato. Serve."
  ],
  "author": null
}