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": "Caldo Verde Bowl",
  "description": "One of the simplest of soups, Portuguese caldo verde combines tender potatoes and slightly sweet collard greens with smoked sausage. The sausage (we used Spanish chorizo) is usually simmered with the soup but we loved the contrast it provided when cooked until browned and sprinkled on as a topping; we used the chorizo's rendered fat to sauté our broth's aromatics. Pureeing a portion of the soup to a luxuriously creamy consistency ensured the perfect balance of rich broth and hearty potato pieces.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided",
        "12 ounces Spanish-style chorizo sausage, cut into ½-inch pieces",
        "1 onion, chopped fine",
        "4 garlic cloves, minced",
        "1½ teaspoons table salt",
        "¼ teaspoon red pepper flakes",
        "2 pounds Yukon Gold potatoes, peeled and cut into %-inch pieces",
        "4 cups chicken broth",
        "4 cups water",
        "1 pound collard greens, stemmed and cut into 1-inch pieces",
        "2 teaspoons white wine vinegar"
      ]
    }
  ],
  "instructions": [
    "Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering.",
    "Add chorizo and cook, stirring occasionally, until lightly browned, 3 to 5 minutes.",
    "Using slotted spoon, transfer chorizo to bowl; set aside until ready to serve.",
    "Pour off all but 1 tablespoon fat from pot. (If necessary, add oil to equal 1 tablespoon.)",
    "Add onion, garlic, salt, and pepper fakes to fat in pot and cook over medium heat, stirring frequently, until onion is translucent, 2 to 3 minutes.",
    "Stir in potatoes, broth, and water and bring to boil.",
    "Reduce heat to medium-low and simmer until potatoes are just tender, 8 to 10 minutes.",
    "Transfer ¾ cup solids and ¾ cup broth to blender.",
    "Add collard greens to soup left in pot and simmer until greens are tender, 18 to 20 minutes.",
    "Add remaining 3 tablespoons oil to soup in blender and process until very smooth, about 1 minute.",
    "Off heat, stir pureed soup mixture and vinegar into remaining soup in pot then season with salt and pepper to taste.",
    "Divide soup among individual serving bowls then top with chorizo.",
    "Serve."
  ],
  "author": null
}