Goal
    L'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
    Tu dois renvoyer 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": "Chicken and Sausage Gumbo",
  "description": "Makes: 6 to 8 servings",
  "subtitle": "SERVE THIS with hot sauce and sliced green onions for a pop of heat and color.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1½ pounds skin-on, bone-in chicken thighs (about 4 thighs)",
        "1 tablespoon canola or vegetable oil",
        "2 tablespoons store-bought Big Moe Cason Fish Seafood Rub",
        "1 cup plus 2 tablespoons olive oil, divided",
        "1 cup all-purpose flour",
        "1 (12-ounce) bottle Mexican pilsner beer (such as Modelo Especial)",
        "12 ounces smoked sausage, diced",
        "2 large green bell peppers, seeded and diced",
        "3 stalks celery, diced",
        "1 large yellow onion, diced",
        "6 large cloves garlic, chopped",
        "2 bay leaves",
        "1 tablespoon Pork Rub (see recipe, see here)",
        "1 teaspoon smoked paprika",
        "1 (32-ounce) carton chicken stock",
        "1/2 cup fresh parsley leaves, chopped",
        "Kosher salt and freshly ground pepper",
        "Hot cooked brown rice"
      ]
    }
  ],
  "instructions": [
    "1. Prepare and preheat a smoker to 350°F. Pat chicken dry with paper towels. Rub all over with canola oil and seafood rub. Place chicken in smoker; cover and cook until a meat thermometer inserted into thickest portion reads 180°F, 30 to 40 minutes.",
    "2. Remove from smoker and cool slightly, then shred meat, discarding skin and bones.",
    "3. In a large, heavy-bottomed pot, heat 1 cup olive oil over medium-low heat. Add flour, and cook, stirring constantly, until mixture thickens and becomes very dark, almost the color of a chocolate bar (this is called a roux), 35 to 40 minutes.",
    "4. Slowly pour in beer, whisking constantly, until incorporated. Remove from heat.",
    "5. In a second large pot, heat remaining 2 tablespoons olive oil over medium-high heat. Stir in sausage, and cook, stirring often, until browned, 6 to 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.",
    "6. Add bell peppers, celery, and onion to pot. Cook, stirring often, until softened, 6 to 8 minutes. Stir in garlic, bay leaves, Pork Rub, and smoked paprika. Cook 1 minute.",
    "7. Add stock, and cook, scraping bottom of pot to release any browned bits. Return sausage to pot. Stir in shredded chicken, parsley, and roux, stirring until incorporated. Bring to a simmer. Reduce heat to medium, and cook until thickened and flavors come together, about 20 minutes. Discard bay leaves. Season with salt and pepper. Serve over rice."
  ],
  "author": ""
}