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": "Sprouted Lentil Bowl",
  "description": "Sprouted lentils, when quickly blanched, have a light, fluffy texture that belies how hearty and nutritious they are. Making them does require some advance planning-two to three days-but you can use one of the packaged bean sprout medleys available in the produce section of the grocery store in place of homemade ones, or cook lentils the usual way by covering with water in a pan, bringing it to a simmer, cooking until just tender, and then draining. In this recipe, they're paired with a green sauce in which the zingy flavors of cilantro, vinegar, and lime make the heat of the fresh chilies secondary.",
  "subtitle": "Poached Eggs, Apples, Cilantro Sauce",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1½ cup green lentils",
        "4 cups filtered water",
        "2½ cups packed coarsely chopped fresh cilantro leaves and tender stems",
        "1 serrano chili, seeded if desired and coarsely chopped",
        "Juice of 1 lime",
        "1½ teaspoons white vinegar",
        "1 small garlic clove",
        "½ teaspoon fine sea salt",
        "5 cups tender salad greens",
        "4 large poached eggs (page 226) or boiled eggs, molten yolk (page 224)",
        "8 small radishes, thinly sliced",
        "1 tart, crisp apple, cored and cut into matchsticks or small dice",
        "½ cup Pickled Red Onions (page 230)",
        "¼ cup hulled and toasted sunflower seeds or Tamari Sunflower Seeds (page 205)",
        "4 tablespoons olive oil",
        "Flaky salt",
        "Freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "To sprout the lentils: Rinse them well, then place in a wide-mouth glass jar. Cover with the filtered water. Top the jar with a piece of fine mesh or a few layers of cheesecloth secured with a rubber band or the jar ring. Let stand overnight in a warm place.",
    "The next day, drain the lentils, rinse, and then return to the jar. Secure the mesh or cheesecloth lid. Set two flat, short objects-two plastic lids or square-handled chopsticks work well-inside a baking pan, flip the jars upside down then place it so that it's balanced on top of those two objects. This sounds very fussy, but the purpose is so air flows beneath the jar and the liquid that drains off doesn't collect inside the jar. Let stand for 12 hours.",
    "Rinse the lentils, return them to the jar, secure the lid, and repeat. Repeat this two or three times more, until you see sprouts 1/4 to 1/2 inch long. Make sure that the sprouts are thoroughly dry (gently blot them with a paper towel if necessary), then transfer to a container to store in the refrigerator and use within 3 days.",
    "Combine 2 cups of the cilantro with the serrano, lime juice, vinegar, garlic, and sea salt in a small food processor or the plastic cup that usually comes with an immersion blender. Puree until smooth, adding water by the teaspoon until you have a fairly thin, pourable consistency-about that of hot sauce.",
    "Bring a saucepan of water to boil and salt it generously. Add the sprouted lentils and cook for 60 to 90 seconds, until just tender. Drain thoroughly.",
    "Divide the lentils and salad greens among three bowls. Top each serving with 1 egg and about 1 tablespoon of the cilantro sauce. Divide the remaining ½ cup cilantro leaves, the radishes, apple, pickled onions, and sunflower seeds on top. Drizzle each serving with 1 tablespoon olive oil, sprinkle with the flaky salt and black pepper, and serve."
  ],
  "author": ""
}