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": "Veggie Burger Bowl",
  "description": "If you'd told me when I was a teenager that I'd have devoted a good deal of my adult life to creating a veggie burger company, I never would have believed you. But to continue that trajectory, here's a burger bowl, with all the components of a bean-and-grain burger, deconstructed, plus some classic condiments.",
  "subtitle": "Mustardy Chickpeas, Barley, Pickles",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1½ cups hulled or pearled barley or brown rice",
        "1 teaspoon plus 1 pinch of fine sea salt",
        "1¾ cups cooked chickpeas (one 15-ounce can, drained and rinsed)",
        "1/4 cup coarsely chopped fresh parsley or cilantro",
        "2 tablespoons olive oil",
        "1 tablespoon lemon juice",
        "2 teaspoons Dijon mustard",
        "Freshly ground black pepper",
        "Heaping ¼ cup plain yogurt",
        "2 to 4 teaspoons sriracha, Chili-Garlic Sambal (page 241 or store-bought), or gochujang (see page 37)",
        "1 cup halved cherry tomatoes",
        "1 avocado, diced",
        "½ cup Quick Cucumber Pickles (page 231) or favorite store-bought pickles, sliced",
        "½ cup Pickled Red Onions (page 230)",
        "2 cups shredded lettuce (such as butter leaf, watercress, or arugula), or 1 cup sprouts"
      ]
    }
  ],
  "instructions": [
    "Soak hulled barley in water for at least 4 hours or up to overnight (pearled barley doesn't need to be soaked).",
    "Rinse and drain, then transfer to a saucepan and cover with 3 inches of water.",
    "Bring to a boil and add 1 teaspoon of the salt.",
    "Reduce the heat to a simmer, partially cover the pan, and cook until chewy-tender, 30 to 40 minutes, or 20 to 30 minutes for pearled.",
    "Drain thoroughly and return to the saucepan.",
    "(If using brown rice, follow the cooking instructions on page 222.)",
    "Meanwhile, combine the chickpeas with the parsley or cilantro, oil, lemon juice, mustard, a big pinch of salt, and several grinds of pepper.",
    "Let marinate for at least 20 minutes.",
    "In a separate bowl, whisk together the yogurt and sriracha, sambal, or gochujang to taste.",
    "To serve, divide the barley or rice among four bowls, then arrange the marinated chickpeas, tomatoes, avocado, pickles, pickled onions, and lettuce or sprouts over each serving.",
    "Top with a dollop of the sriracha yogurt and serve."
  ],
  "author": ""
}