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": "Buckwheat Tabouli",
  "description": "Just about every allergy-free or gluten-free cookbook has a recipe for quinoa tabouli. I'm going to go out on a limb here and claim that mine was actually the first when I published it in my Whole Foods Allergy Cookbook in 2005. But maybe I'm wrong, and I'd just never noticed one before. After all, there are no new ideas. But for this book, I wanted to come up with something unique, so I pondered the quick-cooking gluten-free grains other than quinoa, and settled on buckwheat. I love buckwheat, and the large round grains of kasha are a nice stand-in for the bulgur wheat that's traditionally used in tabouli. I think this recipe is an improvement on my first tabouli recipe; if you like, you can use quinoa here and still have something new. If you already have enough leftover cooked buckwheat, all the better! Just skip the first step.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 cups vegetable broth",
        "6 tablespoons olive oil",
        "¼ teaspoon salt",
        "1 cup buckwheat groats (kasha)",
        "3 cups chopped parsley",
        "4 green onions, white and green parts, chopped",
        "¼ cup chopped fresh mint",
        "1 teaspoon dried mint",
        "½ teaspoon salt",
        "½ teaspoon cayenne pepper",
        "2 large ripe but firm tomatoes, diced",
        "1 (15-ounce) can chickpeas, drained and rinsed",
        "5 tablespoons freshly squeezed lemon juice"
      ]
    }
  ],
  "instructions": [
    "In a medium pot, bring the broth, 1 tablespoon of the olive oil, and salt to a boil over medium-high heat. Add the buckwheat, reduce the heat to low, and simmer, covered, for 15 minutes. Remove from the heat, uncover, and set aside. You should have about 3 cups of cooked buckwheat.",
    "In a large bowl, combine the parsley, green onions, and fresh mint, and toss. Add the dried mint, salt, and cayenne pepper, and toss. Add the buckwheat and stir, then add the tomatoes and chickpeas and toss gently. Add the lemon juice, toss, then add the remaining 5 tablespoons of the olive oil and toss. Adjust the salt to taste. Serve at room temperature or chilled."
  ],
  "author": ""
}