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": "Pasta Salad",
  "description": "A good pasta salad is all about proportions and the right amount of savory oomph. I like my pasta salad more Mediterranean than Asian-inspired, so I bump it up with marinated artichoke hearts, capers, and olives. The creamy vinaigrette with a little lemon zest brings it all together. Great for picnics, summer suppers, or any old time, this salad can be made with chicken, or use chickpeas for a vegan option. For extra greens, try mixing in a little baby arugula.",
  "subtitle": "A Mediterranean-inspired pasta salad.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "8 ounces short gluten-free pasta",
        "½ cup marinated artichoke hearts, quartered",
        "¼ cup diced red bell pepper",
        "1/4 cup sliced black olives",
        "½ cup fresh sliced mushrooms",
        "I tablespoon capers, drained",
        "½ cup finely minced yellow or red onion",
        "I cup diced cooked chicken or chickpeas, drained and rinsed",
        "½ cup diced tomatoes",
        "I tablespoon chopped fresh basil",
        "2 tablespoons chopped fresh parsley",
        "Salt and freshly ground pepper",
        "I clove garlic, finely minced, pressed, or smashed",
        "2 tablespoons rice vinegar",
        "I tablespoon Dijon mustard, vegan soy-free mayonnaise (see Resources), or Rice Milk Mayonnaise",
        "½ cup extra virgin olive oil",
        "½ teaspoon freshly grated lemon zest"
      ]
    }
  ],
  "instructions": [
    "1 Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the instructions on the package, being sure not to overcook it. Drain the pasta, but don't rinse it. Pour it out onto a baking tray and let it cool.",
    "2 Combine the artichoke hearts, bell pepper, olives, mushrooms, and capers in a large bowl. Gently toss in the onion. Add the chicken and tomatoes and toss. Sprinkle in the basil and parsley and season with salt and pepper.",
    "3 In a small bowl, combine the garlic, rice vinegar, mustard, and a little salt and pepper. Slowly drizzle in the extra virgin olive oil, whisking, until you have a creamy emulsion. Whisk in the lemon zest.",
    "4 Combine the pasta and the artichoke and chicken mixture, pour in the dressing, toss, and adjust the salt and pepper to taste. Serve at room temperature or chilled."
  ],
  "author": ""
}