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": "Steakhouse Salad Bowl",
  "description": "This sumptuous bowl combines juicy steak, elegant pear, bright quick-pickled fennel, and a bold dressing in a salad with all the allure of a steakhouse dinner. For starters, we opted for steak tips, which are inexpensive but full of delicious marbling. Thinly sliced fresh pear gave our salad subtle sweetness, while quickly pickled fennel (steeped for a mere 30 minutes) brought acidity, crunch, and a mild anise-like flavor. For a dressing, we were drawn to a sweet-savory cider and sage vinaigrette made by reducing apple cider to concentrate its flavor. Lastly, a quick shaving of Parmesan cheese brought the perfect amount of saltiness for a mouthwatering, weeknight steak dinner in a bowl.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "8 ounces sirloin steak tips, trimmed and cut into 3-inch pieces",
        "¼ teaspoon table salt",
        "¼ teaspoon pepper",
        "1 teaspoon vegetable oil",
        "5 ounces (5 cups) baby arugula",
        "¼ cup Apple Cider Sage Vinaigrette (this page)",
        "½ ripe but firm pear, cored and sliced thin",
        "½ cup chopped Quick Pickled Fennel (this page)",
        "1 ounce Parmesan cheese, shaved"
      ]
    }
  ],
  "instructions": [
    "Pat steak dry with paper towels and sprinkle with salt and pepper.",
    "Heat oil in 10-inch nonstick skillet over medium-high heat until just smoking.",
    "Add steak and cook until well browned all over and meat registers 125 degrees (for medium-rare), 8 to 10 minutes.",
    "Transfer to cutting board, tent with aluminum foil, and let rest for 5 minutes.",
    "Slice steak 1/4 inch thick against grain.",
    "Toss arugula with half of vinaigrette to coat then season with salt and pepper to taste.",
    "Divide among individual serving bowls then top with steak, pear, and fennel.",
    "Drizzle with remaining vinaigrette and top with Parmesan cheese.",
    "Serve."
  ],
  "author": null
}