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": "North African Vegetable and Bean Stew",
  "description": "Why This Recipe Works Boldly aromatic North African harissa packs a flavorful punch, so to create a substantial stew that enhanced the harissa's flavor we turned to hearty chickpeas, tender carrots, earthy Swiss chard, and ditalini pasta to build a bulky base. Adding garlic, cinnamon, and tomato paste to our broth enhanced the navor of the harissa, and a topping of fresh parsley and Greek yogurt added bright, tangy bite.",
  "subtitle": "North African Vegetable and Bean Stew",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 tablespoon extra-virgin olive oil",
        "1 onion, chopped fine",
        "8 ounces Swiss chard, ½ cup stems chopped fine, leaves cut into %-\ninch pieces",
        "1 recipe Harissa, divided (this page)",
        "4 garlic cloves, minced",
        "¼ teaspoon ground cinnamon",
        "2 tablespoons tomato paste",
        "7 cups chicken or vegetable broth",
        "2 carrots, peeled and cut into ½-inch pieces",
        "2 (15-ounce) cans chickpeas, rinsed",
        "½ cup ditalini pasta",
        "½ cup chopped fresh parsley",
        "6 tablespoons Greek yogurt"
      ]
    }
  ],
  "instructions": [
    "Heat oil in Dutch oven over medium heat until shimmering.",
    "Add onion and chard stems and cook until softened, about 5 minutes.",
    "Stir in 1/4 cup harissa, garlic, and cinnamon and cook until fragrant, about 30 seconds.",
    "Stir in tomato paste and cook for 1 minute.",
    "Stir in broth and carrots, scraping up any browned bits, and bring to boil.",
    "Reduce heat to medium-low and simmer gently for 10 minutes.",
    "Stir in chard leaves, chickpeas, and pasta and simmer until vegetables and pasta are tender, 10 to 15 minutes.",
    "Of heat, using potato masher, gently mash half of chickpeas in pot.",
    "Stir to recombine and season with salt and pepper to taste.",
    "Divide soup among individual serving bowls, then top with remaining 1/4 cup harissa, parsley, and yogurt.",
    "Serve."
  ],
  "author": ""
}