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": "Twice-Baked Potatoes",
  "description": "My son Monte calls these \"the best thing ever!\" He has no idea that they are stuffed with anything other than potato, and I'm not telling! To make them vegan, just skip the bacon.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "3 large russet potatoes",
        "1 (10-ounce) bag frozen cauliflower",
        "3 slices bacon (optional)",
        "¼ cup Earth Balance soy-free buttery spread",
        "2 tablespoons plain vegan yogurt",
        "½ teaspoon salt",
        "1 cup shredded Daiya vegan cheddar",
        "Minced fresh chives (optional)"
      ]
    }
  ],
  "instructions": [
    "1 Scrub the potatoes clean and pat dry. Prick with a fork a few times, put in a microwave-safe container, cover, and microwave for 12 to 16 minutes, until tender. (If you have a baked potato sensor setting, use that.) Let rest, covered, for a few minutes to finish cooking.",
    "2 Meanwhile, put the cauliflower in a small pot, add water to cover the cauliflower halfway, and bring to a boil over high heat. Cover and cook for 3 minutes, until tender. Remove from the heat, drain, and puree in a food processor.",
    "3 Chop the bacon and cook it in a heavy nonstick pan until crispy, about 5 minutes. Drain on paper towels.",
    "4 Preheat the broiler on high.",
    "5 Slice the potatoes in half lengthwise. If the potatoes are still too hot to handle, use a kitchen towel or an oven mitt to hold a potato half in one hand and gently scoop out the center into a medium bowl, leaving about ½ inch of potato in the skin so you have a solid \"boat.\" Don't worry if the skin breaks a bit: the filling will help it adhere back together. Repeat with the other potato halves.",
    "6 Use a handheld electric mixer to whip the potato in the bowl until fluffy. The potato will be a bit crumbly, but don't be tempted to overbeat, or it will turn to paste. Add the buttery spread and yogurt and mix. Add the cauliflower puree and salt, and then stir in ½ cup of the vegan cheddar.",
    "7 Spoon the filling back into the potato skins until they are heaping full. Sprinkle the tops with the remaining cup vegan cheddar. Set the potatoes on a broiler pan and broil 6 inches from the heat source until the cheese is turning spotty brown and melting, about 6 minutes.",
    "8 Serve sprinkled with the chives and bacon bits."
  ],
  "author": ""
}