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": "Buffalo Wings with Ranch Dressing",
  "description": "Buffalo wings are usually dependent on peanut oil, butter, and creamy ranch or blue cheese dressing; this allergy-free version is tangy, crispy, and succulent-perfect for game night, or a barbecue, or, in my house, anytime my kids chant, 'We want hot wings!'",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "3½ pounds chicken wings",
        "4 cups canola oil",
        "Salt and freshly ground pepper",
        "¼ cup Earth Balance soy-free buttery spread",
        "¼ cup Louisiana hot sauce",
        "I tablespoon white vinegar",
        "Celery sticks"
      ]
    },
    {
      "section": "Ranch Dressing",
      "ingredients": [
        "½ cup rice milk",
        "2 teaspoons freshly squeezed lemon juice",
        "I small clove garlic, finely minced or pressed",
        "I tablespoon finely chopped fresh parsley",
        "I tablespoon finely chopped celery leaves",
        "3/4 cup vegan soy-free mayonnaise or Rice Milk Mayonnaise",
        "I teaspoon Dijon mustard",
        "1/4 teaspoon xanthan gum",
        "1/4 teaspoon salt",
        "Freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "Rinse the wings under cold water and pat dry. Cut off the wing tips. Cut the wing in two at the joint; a cleaver works well for this (or you can ask the butcher to pre-cut them).",
    "Heat the oil in a large, deep 10-inch pot, such as a Dutch oven, over high heat, to 400°F on a candy or oil thermometer.",
    "Sprinkle the wings with salt and pepper and add half of the wings to the oil with tongs, using the tongs to stir and submerge all the wings. Don't worry; they can be a bit crowded. Cook, stirring occasionally with the tongs, for 10 to 11 minutes, until deeply golden and crispy. Remove from the oil, and drain on a paper towel-lined platter. Repeat with the second batch of wings.",
    "Meanwhile, make the wing sauce by melting the buttery spread in a small pot over medium heat. Add the hot sauce and vinegar, bring to a simmer, and remove from the heat.",
    "Put the wings on a platter and spoon the sauce over them. Serve with the Ranch Dressing and celery sticks."
  ],
  "author": ""
}