Goal
    L'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
    Tu dois renvoyer 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": "Mahalia's Chili Redfish",
  "description": "THIS IS A NOD TO my second-oldest, Mahalia, my 'mini-me,' as I call her. She and I share a lot of similarities: both tall, love sci-fi movies, great taste in eyewear, and can get down on some fish. She also loves to experiment in the kitchen. This dish is a fusion from both our sides of the cabinet.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "CHILI-BUTTER SAUCE",
      "ingredients": [
        "1 cup cold unsalted butter, cut into small cubes",
        "2 tablespoons minced garlic",
        "2 teaspoons grated ginger",
        "3 tablespoons lemon juice",
        "1 tablespoon rice vinegar",
        "1 tablespoon soy sauce",
        "2 teaspoons sugar",
        "1 teaspoon gochujang (Korean chili paste)",
        "1 teaspoon chili oil"
      ]
    },
    {
      "section": "REDFISH",
      "ingredients": [
        "2 tablespoons vegetable oil, plus more for fish",
        "6 (6-to 7-ounce) redfish fillets (1½ inches thick)",
        "½ cup store-bought Big Moe Cason Fish & Seafood Rub",
        "Green onions, sliced"
      ]
    }
  ],
  "instructions": [
    "1. Prepare and preheat a smoker to 400°F.",
    "2. Prepare the Chili-Butter Sauce: In a small skillet, heat 2 tablespoons butter over medium-low heat. Add garlic and ginger. Cook, stirring often, until fragrant and softened, 1 to 2 minutes. Add lemon juice, vinegar, soy sauce, sugar, gochujang, and chili oil. Cook, stirring constantly, until sugar dissolves, about 30 seconds. Remove from heat, and add remaining butter, stirring constantly until butter has melted and sauce is thickened. Set aside.",
    "3. Prepare the Redfish: Place a large cast-iron grill pan on smoker. Add 2 tablespoons vegetable oil to pan. Coat redfish lightly with vegetable oil, then sprinkle with seafood rub.",
    "4. Place redfish, skin sides down, in pan. Cover and cook until flaky, 8 to 10 minutes. Remove pan from smoker, baste redfish with Chili-Butter Sauce, and top with green onions. Serve immediately."
  ],
  "author": ""
}