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": "Big Mama's Lasagna",
  "description": "The time she takes to make her sauce from scratch, the meticulous layering, and the béchamel sauce...it's divine. Every bite feels like home.",
  "subtitle": "ONE OF MY FAVORITE THINGS my wife cooks is her lasagna.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 pound ground hot Italian sausage",
        "1 pound ground beef",
        "2 teaspoons herbes de Provence",
        "1 teaspoon crushed red pepper flakes",
        "1 teaspoon fennel seed",
        "1 teaspoon store-bought Big Moe Cason Beef Rub",
        "1 large yellow onion, grated",
        "1 large carrot, grated",
        "1 stalk celery, grated",
        "1 tablespoon minced garlic",
        "1 tablespoon tomato paste",
        "1 (28-ounce) can whole peeled San Marzano tomatoes",
        "2 cups beef broth",
        "10 fresh basil leaves",
        "2 bay leaves",
        "1 tablespoon brown sugar",
        "Kosher salt",
        "4 cups milk",
        "4 tablespoons salted butter",
        "½ cup all-purpose flour",
        "1 cup grated Parmigiano-Reggiano cheese",
        "1 cup grated Pecorino cheese",
        "1 teaspoon garlic powder",
        "1 teaspoon ground pepper",
        "Pinch of nutmeg",
        "12 lasagna noodles",
        "1 pound fresh mozzarella cheese, thinly sliced"
      ]
    }
  ],
  "instructions": [
    "1. Preheat oven to 375°F. In a pot over medium-high heat, cook first six ingredients (through rub), breaking up meat with a wooden spoon, until browned, about 10 minutes. Drain and return to pot. Stir in onion, carrot, celery, garlic, and tomato paste, and cook for 5 minutes.",
    "2. Add tomatoes to sausage mixture, using a potato masher to break them into smaller pieces. Stir in broth, basil, bay leaves, and brown sugar. Bring to a simmer, reduce heat to low, and cook, uncovered, for 1 hour, stirring occasionally. Season with salt. Discard the bay leaves.",
    "3. Microwave milk until just warm. In a medium pot, melt butter over medium heat until bubbly. Add flour, and whisk for 1 minute until light golden. Gradually whisk in warm milk. Bring sauce to a boil, reduce heat to low, and simmer, stirring often, until sauce coats the back of a spoon, about 10 minutes. Remove from heat. Whisk in both cheeses, garlic powder, pepper, and nutmeg until smooth. Season with salt.",
    "4. While béchamel cooks, boil lasagna noodles until barely al dente, 8 to 10 minutes. Drain.",
    "5. Spread 1½ cups tomato sauce in a 13-x-9-inch baking dish. Add a layer of noodles, another 1½ cups tomato sauce, and 1½ cups béchamel. Repeat layers, using all of the noodles and sauces. Top with mozzarella.",
    "6. Bake, covered with aluminum foil coated with nonstick cooking spray, 20 minutes. Remove foil, and bake until golden and bubbly, 20 to 25 minutes. Let rest 20 minutes before serving."
  ],
  "author": ""
}