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": "GOOD OL' HASH BROWNS",
  "description": "As a kid I always confused hash browns and home fries. I mean, potatoes for breakfast, how different can they be? And then a Scottish-sounding fast-food juggernaut came along and popularized hash browns forever. (I'm not saying I eat McDonald's breakfast. I'm just saying I like the coffee and I've tried some other stuff as well.) The major difference is that one is made from diced potatoes and one from grated. I love serving these in a classic diner-style way, with three sunny-side-up eggs, sausages, and buttered toast, or with any of the classics in Brunch Life, like my Mascarpone Soft Scramble (this page).",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 skin-on Yukon Gold potatoes, grated",
        "1/4 cup (60 mL) sliced green onion",
        "1/4 cup (60 mL) minced leek (white and pale green part only)",
        "1 egg, lightly beaten",
        "4 teaspoons (18 mL) all-purpose flour",
        "1 teaspoon (5 mL) salt",
        "½ teaspoon (2 mL) black pepper",
        "½ teaspoon (2 mL) dried rosemary",
        "2 tablespoons (30 mL) canola oil"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 375°F (190°C).",
    "Drain the grated potato well in a fine-mesh strainer, pressing down on the potato to ensure all excess water has been removed.",
    "You should be left with about 3 cups (750 mL) of grated potato.",
    "In a large bowl combine the potato, green onion, leek, egg, flour, salt, pepper, and dried rosemary; mix thoroughly.",
    "Heat the canola oil in a medium ovenproof frying pan over medium-high heat.",
    "Add the potato mixture and press down with the back of a spatula.",
    "Cook for 4 minutes, or until the bottom is crispy and golden.",
    "Transfer the pan to the oven and bake for 10 minutes.",
    "Switch the oven to broil and crisp the top of the hash brown, about 2 minutes.",
    "Cut into quarters and serve."
  ],
  "author": null
}