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": "Pork Ribs",
  "description": "Pork Ribs are perfect for a satisfying meal, offering a melt-in-your-mouth texture and a delicious smoky flavor that's great for gatherings and BBQ competitions.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 slab baby back ribs",
        "Vegetable oil or yellow mustard",
        "½ cup Rib Rub (see recipe, see here)",
        "½ cup your favorite barbecue sauce, plus more for serving"
      ]
    }
  ],
  "instructions": [
    "1. Remove membrane on underside of ribs. This is important, because rib membranes act like a barrier by not allowing seasoning or smoke to penetrate. Leaving the membrane on will diminish the eating experience (and you'll be scored down at BBQ competitions).",
    "2. Feel around slab and remove any bone fragments that may still be attached. (It is unpleasant for a family member or judge to bite down on a bone shard.)",
    "3. Rub slab down with vegetable oil or mustard to allow spices to adhere better. In my experience, oil helps the rib surface stay moist longer and creates nice bark during the cooking process.",
    "4. Apply Rib Rub, and let slab rest 1 hour before putting it on the pit. Prepare and preheat a smoker to 250°F. Wrap slab in aluminum foil, and place in smoker; cover and cook 3½ to 4 hours. Check ribs for the \"feel\" a few hours into the cook. Ribs are done when a meat thermometer reads 200°F to 202°F and when a toothpick or thermometer tip will slide very smoothly in between the bones. You should feel little to no resistance. With experience, you'll also learn to use the color of the rib to help you identify doneness.",
    "5. Remove slab from foil, brush with barbecue sauce, and return to smoker for a few minutes to set sauce."
  ],
  "author": ""
}