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": "Winter Salad Bowl",
  "description": "Nothing beats comfort food in the middle of winter, but after a while it starts to weigh you down. This bowl highlights the roasted, robust side of vegetable salads and is sure to leave you satisfied on even the coldest day. Butternut squash's sweet, creamy interior and fennel's anise-like, satisfying crunch made the perfect duo, and Italian turkey sausage provided a meaty boost and complementary sweetness.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "12 ounces butternut squash, peeled, seeded, and cut into %-inch pieces",
        "1 small fennel bulb, stalks discarded, bulb halved, cored, and cut into %-inch pieces",
        "2 teaspoons extra-virgin olive oil",
        "½ teaspoon ground cardamom",
        "½ teaspoon ground cinnamon",
        "Pinch table salt",
        "Pinch pepper",
        "8 ounces sweet Italian turkey sausage",
        "4 ounces curly kale, stemmed and sliced crosswise into >>-inch-wide strips (7 cups)",
        "¼ cup Pomegranate-Honey Vinaigrette"
      ]
    }
  ],
  "instructions": [
    "Adjust oven rack to lowest position, place aluminum foil-lined rimmed baking sheet on rack, and heat oven to 450 degrees.",
    "Toss squash, fennel, oil, cardamom, cinnamon, salt, and pepper together in bowl.",
    "Remove sheet from oven, place sausage on 1 side of sheet, and spread vegetables in single layer next to sausage.",
    "Roast until sausage is spotty brown and registers 160 degrees, 10 to 15 minutes.",
    "Transfer sausage to cutting board; set aside.",
    "Stir vegetables on sheet and continue to roast until tender and spotty brown, 5 to 10 minutes.",
    "Once sausage has cooled slightly, slice ½ inch thick on bias.",
    "While vegetables finish cooking, place kale in bowl, cover with hot tap water, and let sit for 10 minutes.",
    "Swish kale around to remove grit, then drain and spin dry in salad spinner.",
    "Pat leaves dry with paper towels if still wet.",
    "Toss kale with half of vinaigrette to coat, then season with salt and pepper to taste.",
    "Divide among individual serving bowls, then top with roasted vegetable mixture and sausage.",
    "Drizzle with remaining dressing.",
    "Serve."
  ],
  "author": null
}