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": "Spaghetti and Meatballs with Quick Chunky Marinara Sauce",
  "description": "The food processor will once again be your best friend while you're making this classic favorite.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "MEATBALLS",
      "ingredients": [
        "½ cup cornflake crumbs or gluten-free breadcrumbs",
        "½ cup plain vegan yogurt",
        "½ cup grated yellow onion",
        "2 cloves garlic, minced or pressed",
        "1½ pounds ground dark turkey meat",
        "1 teaspoon dried oregano",
        "1 teaspoon salt",
        "¼ teaspoon pepper",
        "¼ cup chopped fresh parsley",
        "¼ cup olive oil"
      ]
    },
    {
      "section": "QUICK CHUNKY MARINARA SAUCE",
      "ingredients": [
        "1 tablespoon olive oil",
        "1 cup finely diced red onion",
        "3 cloves garlic, minced or pressed",
        "¾ teaspoon dried oregano",
        "1 (28-ounce) can whole plum tomatoes (preferably San Marzano)",
        "Freshly ground pepper",
        "¼ teaspoon salt",
        "2 teaspoons balsamic vinegar"
      ]
    },
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 pound gluten-free spaghetti",
        "Olive oil"
      ]
    }
  ],
  "instructions": [
    "To make the meatballs, combine the cornflake crumbs with the yogurt in a bowl and stir until it forms a paste.",
    "Combine the grated onion, garlic, turkey meat, oregano, salt, pepper, chopped parsley, and crumb-yogurt paste in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined, about 1 minute. Break up any crumb clumps. Use a 2-tablespoon cookie scoop to make about 24 balls, rolling each ball smooth with your hands. Set the meatballs aside on a large plate as you form them.",
    "Heat the ¼ cup olive oil in a large heavy casserole or Dutch oven over medium-high heat. Make sure the pan is really hot before adding the meatballs, or they'll stick. Cook the meatballs for 5 to 6 minutes, until browned on all sides, shaking the pan after the first 2 minutes (but not before, or they'll break up!). Transfer to a bowl or plate and set aside.",
    "To make the sauce, return the pan to the stove over medium heat. Add the 1 tablespoon olive oil and the onion, garlic, and oregano, and cook for 2 to 3 minutes, until the onion is tender, stirring often. Add the tomatoes with their juice and crush with a potato masher or the back of a fork. Add the meatballs back in, along with a few turns of pepper and a big pinch of salt. Cook for 5 minutes. Add the balsamic vinegar and cook for 10 minutes more, stirring occasionally.",
    "Meanwhile, cook the spaghetti according to the instructions on the package. Drain the pasta and toss with a little olive oil to coat. Divide the pasta among 6 bowls and ladle the sauce and meatballs over the top."
  ],
  "author": ""
}