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": "Baked Beans",
  "description": "In parts of New England, where I grew up, baked beans have somewhat of a cult following. I have a fond memory of my mother driving up to a small house, bringing an empty bean pot inside, and exchanging it for a new pot filled with the best baked beans-ever. I no longer have access to that small business source, but these Baked Beans rival that award-winning New England dish. Even those from Beantown will love them!",
  "subtitle": "A classic dish from New England",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "½ pound (115 g) thick-cut bacon, cut into 1½-inch (4 cm) pieces",
        "1 small onion, diced",
        "1½ cups (360 ml) water",
        "½ cup (80 ml) pure maple syrup",
        "½ cup (84 g) Sucanat",
        "¾ cup (158 g) Ketchup (page 95)",
        "1 teaspoons salt",
        "¼ teaspoon ground black pepper",
        "Four 15-ounce (425 g) cans navy beans, drained"
      ]
    }
  ],
  "instructions": [
    "Partially cook the bacon in a large pot or Dutch oven over low heat, stirring occasionally, for 4 to 5 minutes, just to cook off some of the fat. Remove the bacon from the pot. (Retain all of the fat from the bacon in the pot.)",
    "Cook the onions in the bacon fat over medium-low heat for about 4 minutes, until softened. Add the water and deglaze the pot, breaking up the brown bits, for 1 minute. Remove the pot from the heat.",
    "Preheat the oven to 325°F (165°C).",
    "Stir together the maple syrup, Sucanat, ketchup, salt, and pepper in a medium bowl. Add this mixture and the beans to the onions and water in the pot and stir them together well. Stir in half of the bacon. Layer the remaining bacon on top of the beans.",
    "Bake, uncovered, for about 2 hours, until the beans are moist and tender and most of the liquid is baked off. Serve hot or cold.",
    "Cool the beans completely before transferring them to airtight containers. Refrigerate for up to 5 days."
  ],
  "author": ""
}