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": "Pork Adobo Stew",
  "description": "This is a fantastic recipe to make when having friends over. You can enjoy the stew simply on its own, or if you'd like, you can create a toppings bar for guests to fill their bowls with their favorite Mexican flavors. The stew itself is complex-chiles de arbol and annatto seeds contribute deep, rich flavors that are sure to impress.",
  "subtitle": "From Josh Katt of Kitchfix",
  "ingredients": [
    {
      "section": "For the Annatto Seed Oil",
      "ingredients": [
        "2 tablespoons annatto seeds",
        "¾ cup coconut oil"
      ]
    },
    {
      "section": "For the Stew",
      "ingredients": [
        "2 pounds boneless pork shoulder, cut into 1-inch pieces",
        "3 teaspoons salt",
        "1 tablespoon ground cumin",
        "1 teaspoon ground coriander",
        "1 teaspoon dried oregano",
        "8 garlic cloves, sliced",
        "1 tablespoon Whole30-compliant tomato paste",
        "2 quarts Whole30-compliant chicken broth or Chicken Bone Broth (page 294)",
        "2 large Spanish or yellow onions, coarsely chopped",
        "5 purple potatoes, coarsely chopped (about 2 cups)",
        "2 medium carrots, peeled and coarsely chopped",
        "2 medium stalks celery, coarsely chopped",
        "3/4 cup finely chopped poblano peppers",
        "1 bay leaf",
        "4 dried chiles de arbol",
        "½ cup fresh lime juice"
      ]
    },
    {
      "section": "Toppings",
      "ingredients": [
        "2 avocados, halved, pitted, peeled and diced",
        "1 small cabbage, cored and sliced",
        "1 small red onion, thinly sliced",
        "Chopped fresh cilantro",
        "1 lime, cut into wedges"
      ]
    }
  ],
  "instructions": [
    "MAKE THE ANNATTO SEED OIL: In a small saucepan, combine the annatto seeds and coconut oil.",
    "Cook over medium heat for 2 minutes, just until you hear a sizzle (the oil should be dark red).",
    "Use a fine-mesh sieve to strain the seeds from the oil; discard the seeds.",
    "MAKE THE STEW: In an extra-large skillet, heat the annatto seed oil over medium-high heat.",
    "Add the pork and sprinkle with 2 teaspoons of the salt.",
    "Cook until the pork is browned on all sides, 5 to 8 minutes.",
    "Add the cumin, coriander, oregano, garlic, and tomato paste and cook until the garlic is golden, about 1 minute.",
    "Add 1 cup of the broth.",
    "Stir, scraping up the browned bits from the bottom of the skillet.",
    "TRANSFER the pork and sauce to a 6-quart slow cooker.",
    "Add the remaining broth, the onion, potatoes, carrots, celery, poblano peppers, bay leaf, chiles de arbol, and remaining 1 teaspoon salt.",
    "Cover and cook on low for 6 hours.",
    "DISCARD the bay leaf and dried chiles.",
    "Stir in the lime juice and serve the stew with the toppings."
  ],
  "author": "Josh Katt"
}