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": "Bacon Explosion Benny",
  "description": "After serving brunch at our restaurant for about a year with varying success, we sat back and scrutinized our menu, and noticed that we were doing brunch every weekend without an eggs Benedict option. How did we ever overlook this staple? How could our goal be to be the best brunch spot in the city if we didn't even have a Benny on the menu? Before we went ahead and did a simple eggs Benny, I looked around the kitchen to see what we had that could help make it stand out that much more. We had a lot of \"bacon explosions\"-bacon blankets wrapped around ground pork and smoked to perfection-left over from another event, so we cut a few up and served them with our eggs Benny. From the moment we plated our first Explosion Benny, it's been our bestselling item. It's got everything most people want in a brunch: it's hearty and filling, it's smoky and salty, it's a Benny with a twist, it sounds unreal, and it's pretty darn Instagrammable if you ask me. Call it a coincidence, but Lisa Marie has been packed for brunch ever since.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Bacon Explosion",
      "ingredients": [
        "2 tablespoons (30 mL) canola oil",
        "2 cups (500 mL) thinly sliced yellow onions",
        "2 pounds (900 g) ground pork",
        "½ cup (125 mL) barbecue sauce",
        "1/4 cup (60 mL) vinegar-based hot sauce",
        "2 teaspoons (10 mL) salt",
        "3 large eggs, lightly beaten",
        "14 pounds (790 g) bacon (16 to 20 strips)"
      ]
    },
    {
      "section": "For Serving",
      "ingredients": [
        "4 brioche buns",
        "8 poached eggs (see this page)",
        "1 batch Hollandaise Sauce (see this page)",
        "1/4 cup (60 mL) finely chopped chives, for garnish"
      ]
    }
  ],
  "instructions": [
    "WEAVING YOUR BACON BLANKET",
    "Preheat the oven to 325°F (160°C) and line a baking sheet with a large sheet of foil.",
    "Heat the canola oil in a medium frying pan over medium heat.",
    "Add the onions and cook, stirring frequently, for 6 to 7 minutes, or until caramelized.",
    "Scrape the onions into a medium bowl and add the ground pork, barbecue sauce, hot sauce, salt, and eggs. Mix well with your hands.",
    "Lay 8 to 10 strips of bacon horizontally on the prepared baking sheet, making sure that all strips are tightly fitted together.",
    "Fold back every other strip of bacon to a little past the centre.",
    "Lay a new strip of bacon vertically on top of the horizontal strips and as close to the folded bacon as possible.",
    "Unfold the folded strips so they lie on top of the vertical strip. It will now look as though the vertical strip of bacon has been woven through the horizontal strips.",
    "Fold back the strips that weren't folded the first time, again lay a new strip of bacon vertically as close to the folded bacon as possible, and unfold the bacon.",
    "Repeat this process until half of the bacon is a tightly woven lattice. Now do the same to the other half of the bacon to complete the full bacon weave.",
    "Mound the ground pork mixture along one long edge of the bacon weave and form it into an even log shape.",
    "Using the foil as a guide, roll the pork log forward, tightly wrapping it in the bacon blanket, but leaving the pork filling exposed at each end.",
    "With the help of the foil, transfer the roll, seam side down, onto a rack nestled into a baking sheet. (If you try to do this with just your hands, you run the risk of the roll falling apart.)",
    "Remove the foil.",
    "Bake the roll for 2 hours, until the internal temperature of the roll is at least 160°F (70°C).",
    "Set the oven to broil, transfer the roll to the lowest rack, and cook for an additional 5 minutes to crisp up the bacon.",
    "Remove the Bacon Explosion from the oven and, without removing it from the rack, allow it to come to room temperature-this should take about 30 minutes.",
    "Then transfer it-still on the rack-to the fridge and cool for another 30 minutes. (This will make it much easier to slice.)",
    "Cut the Bacon Explosion into 3/4-inch (2 cm) slices.",
    "Heat a medium non-stick frying pan over medium-high heat.",
    "Add the slices and cook for 1 to 2 minutes on each side to warm them through and make them crispy.",
    "IT'S AN EXPLOSION!",
    "To assemble, slice the brioche buns in half and toast them.",
    "Top each half bun with a bacon explosion slice, a poached egg, and 1 tablespoon (15 mL) Hollandaise Sauce.",
    "Garnish with chives."
  ],
  "author": null
}