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": "Turkey Cutlets with Polenta",
  "description": "Choice Batter is my new favorite allergy-free ingredient. It allows you to fry foods, while absorbing 50 percent less fat than traditional batter. Here I use it with thin turkey cutlets, which are a high protein alternative to chicken.",
  "subtitle": "A high-protein alternative to chicken",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 cup Choice Batter (see Resources)",
        "¼ teaspoon cayenne pepper",
        "½ teaspoon dried oregano",
        "5 cups cold water",
        "Salt",
        "Canola oil for deep-frying",
        "1 pound thin turkey cutlets",
        "1 cup instant polenta",
        "2 tablespoons Earth Balance soy-free buttery spread",
        "Simple Red Sauce, Quick Chunky Marinara, Hemp Seed Pesto, or, in a pinch, plain old ketchup"
      ]
    }
  ],
  "instructions": [
    "In a wide dish or bowl, combine the Choice Batter with the cayenne and oregano. Whisk well. Pour in 1 cup of the cold water and stir until smooth. Let rest for 5 minutes.",
    "Put the remaining 4 cups water on to boil and sprinkle in some salt.",
    "Pour canola oil at least 2 inches deep into a deep fryer, electric skillet, or deep frying pan and heat over high heat until it reaches 375°F on a candy or oil thermometer. When the oil is hot enough, drop in a tiny bit of batter to test. It should sizzle up fast.",
    "While the oil heats, prepare the cutlets. Rinse the cutlets and pat them dry. Add the cutlets to the batter, turning to make sure they are well coated.",
    "Cook the cutlets in two batches, being sure not to overcrowd the pan and giving them a quick swirl with the tongs right after you drop them into the oil. Cook until deeply golden, 2 minutes per side or 4 minutes total. Transfer to a paper towel-lined platter with tongs, letting extra oil drip into the pan as you lift the pieces out of it.",
    "Add the polenta a little at a time to the boiling water and cook, stirring, for 3 minutes, until thick and creamy. Remove from the heat and stir in the buttery spread and a little salt to taste. Serve the cutlets alongside the polenta, with the sauce of your choice to taste, or just as is."
  ],
  "author": ""
}