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": "Dugga's Smoked Grilled Cheese and BBQ Tomato Soup",
  "description": "MY DAUGHTER SEDALIA (nicknamed Dugga) is the sweetest food critic you'll ever meet. Her favorite comfort food is, hands down, grilled cheese with tomato soup. I agree; a good grilled cheese and tomato soup will have you feeling right.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "3 large tomatoes, halved crosswise",
        "3 tablespoons olive oil, divided",
        "1 small yellow onion, diced",
        "2 tablespoons minced garlic",
        "3 (32-ounce) cartons vegetable broth",
        "1 (28-ounce) can fire-roasted tomatoes",
        "1 (12-ounce) jar roasted red peppers, drained and roughly chopped",
        "¾ cup plus 1 tablespoon tomato paste",
        "2 small bay leaves",
        "2 teaspoons sugar",
        "½ tablespoon store-bought Big Moe Cason Beef Rub",
        "Kosher salt and freshly ground pepper",
        "Whipped dressing (such as Miracle Whip)",
        "12 slices brioche or sourdough bread",
        "6 slices Gruyère cheese",
        "6 slices white cheddar cheese",
        "6 slices provolone cheese",
        "Softened salted butter"
      ]
    }
  ],
  "instructions": [
    "1. Preheat a grill to 450°F. Coat tomato halves with 2 tablespoons olive oil. Place, cut sides up, on a rimmed baking sheet. Cover with foil. Place baking sheet on grill; cover and cook for 30 minutes. Remove tomatoes from grill. Cool slightly, then roughly dice, discarding cores.",
    "2. In a large pot, heat remaining 1 tablespoon olive oil over medium-high heat. Add onion, and cook until tender, 3 to 5 minutes. Stir in garlic, and cook for 1 minute.",
    "3. Stir in grilled tomatoes, broth, fire-roasted tomatoes, roasted red peppers, tomato paste, bay leaves, sugar, and beef rub. Bring to a boil, reduce heat to low, and simmer for 20 minutes.",
    "4. Discard bay leaves, and process soup in a blender or using an immersion blender until smooth. Season with salt and pepper. Keep warm.",
    "5. Place a large cast-iron skillet directly on grill grates to preheat. Spread a thin layer of whipped dressing on one side of 6 bread slices. Place, dressing sides down, on a baking sheet. Top with cheese. Spread butter on one side of remaining 6 bread slices, and place, butter sides down, on cheese. Spread whipped dressing on top of sandwiches.",
    "6. Melt 1 tablespoon butter in hot skillet on grill. Working in batches, cook sandwiches in melted butter in skillet until golden and cheese is melted. Crispiness is subjective, but you're going for a golden-brown color with some darker brown crispiness. Once it's achieved on one side, flip and repeat on the other, adding more butter as needed between batches. Serve with soup."
  ],
  "author": ""
}