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": "Cuban Black Beans with Rice and Fried Plantains",
  "description": "Cuban beans usually rely on the flavor boost of a ham hock simmered with the beans for a very long time. I've fast-tracked this recipe by using canned beans and pancetta in place of the ham hock, shaving 90 minutes off the cooking time. Make sure the plantains are ripe-they should have lots of black on the skin.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 cup long grain white rice",
        "1½ cups water",
        "I teaspoon olive oil",
        "Salt",
        "½ cup (3 ounces) diced pancetta",
        "I cup finely diced yellow onion",
        "2 cloves garlic, minced or pressed",
        "3/4 teaspoon dried oregano",
        "I teaspoon ground cumin",
        "½ teaspoon cayenne pepper",
        "I bay leaf",
        "2 (15-ounce) cans black beans, with liquid",
        "I teaspoon red wine vinegar",
        "Freshly ground pepper",
        "I teaspoon brown sugar",
        "2 large ripe plantains",
        "1/4 cup canola oil",
        "Kosher salt or coarse sea salt for serving"
      ]
    }
  ],
  "instructions": [
    "Combine the rice, water, olive oil, and a big pinch of salt in a microwave-safe container. Cover loosely-don't seal. Cook either on the rice sensor setting, or on high for 20 minutes, until all of the water is absorbed. Let rest for 5 minutes, then fluff with a fork.",
    "Meanwhile, heat a heavy pot over high heat. Add the pancetta and cook for 3 to 4 minutes, stirring often, until browned. Reduce the heat to medium. Add the onion and cook for 2 minutes, until slightly softened. Add the garlic, oregano, cumin, cayenne, and bay leaf, and cook, stirring, for 1 minute more.",
    "Drain one can of the beans and add to the pot. Add the other can with its liquid, along with the red wine vinegar, ¼ teaspoon of salt, a few turns of freshly ground pepper, and the brown sugar. Simmer over medium heat, loosely covered, for 15 minutes, stirring often and scraping up any browned bits on the bottom of the pot. Reduce the heat to medium-low if it's cooking too quickly and you notice burning on the bottom.",
    "Meanwhile, slice the plantains into ¼-inch rounds. Heat the canola oil in a large, heavy pan over medium-high heat, until it starts to shimmer but not smoke. Cook the plantains (in batches if necessary so they are not crowded) for 3 minutes per side, until golden brown. Transfer to paper towels. Sprinkle with a little salt and serve alongside the beans and rice."
  ],
  "author": ""
}