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": "Beef Stroganoff with Buttery Noodles",
  "description": "I first ate stroganoff in Oslo, Norway, on a freezing December night. It was reindeer stroganoff. I felt pretty ambivalent about eating it, given our cultural love of Rudolf, but it was so darn tasty, I polished off seconds. Reindeer is hard to come by stateside, plus I doubt any of us could get our kids to eat it, so I've turned to a more conventional kind of meat. Good old top sirloin does the trick, with gusto. This one is super on a cold winter's night. Whether you're in Ohio or Oslo, it warms your soul and is fantastically comforting. Use Tinkyada pasta for this if you can find it: their fusilli is bigger, and more like traditional egg noodles.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "8 ounces gluten-free fusilli",
        "3 tablespoons Earth Balance soy-free buttery spread",
        "1 pound top sirloin steak, cut into 2 by ½-inch pieces",
        "Kosher salt and freshly ground pepper",
        "1 tablespoon olive oil",
        "2 tablespoons finely minced yellow onion",
        "6 ounces sliced mushrooms",
        "2 tablespoons superfine brown rice flour",
        "1 cup beef broth, warmed",
        "Pinch of ground nutmeg",
        "¼ cup plain vegan yogurt",
        "1 teaspoon freshly squeezed lemon juice"
      ]
    }
  ],
  "instructions": [
    "1 Bring a large pot of water to a boil over high heat and cook the pasta according to the instructions on the package. Drain and toss with 2 tablespoons of the buttery spread.",
    "2 Meanwhile, season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, until really starting to shimmer. Add the steak and cook for 4 to 5 minutes, until browned on both sides. Transfer to a plate, and tent loosely with aluminum foil.",
    "3 Melt the remaining 1 tablespoon of the buttery spread in a pan over medium heat. Add the minced onion and sliced mushrooms. Cook for 4 minutes, stirring often, until the mushrooms are starting to brown up. Sprinkle with the brown rice flour and cook, stirring, for 1 minute more. Add the broth, stirring constantly. Add a few turns of pepper and a pinch of nutmeg. Simmer, stirring, for 2 minutes, until thickened. Return the beef to the pan, turn to coat, stir in the yogurt and lemon juice, and heat through. Season with salt to taste and serve over the noodles."
  ],
  "author": ""
}