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": "Creamy Mac 'n' Cheese",
  "description": "We all know mac 'n' cheese is the ultimate American comfort food. And it's no secret that homemade mac 'n' cheese is much better than the boxed or frozen stuff. In this recipe, I'll teach you how to make a dairy-free, gluten-free roux. A roux is the basis of a cream sauce, which is essential to giving mac 'n' cheese that coveted creaminess.",
  "subtitle": "The ultimate American comfort food",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "6 ounces brown rice penne",
        "1 cup rice milk",
        "2 tablespoons olive oil",
        "1 tablespoon grated yellow onion",
        "2 tablespoons superfine brown rice flour",
        "1 bay leaf",
        "Pinch of cayenne pepper",
        "Pinch of white pepper",
        "Pinch of ground nutmeg",
        "¼ teaspoon salt",
        "1½ teaspoons Dijon mustard",
        "Freshly ground pepper",
        "1½ cups shredded Daiya vegan cheddar"
      ]
    }
  ],
  "instructions": [
    "1 Bring a large pot of water to a boil and cook the pasta according to the package instructions, until tender. Drain and set aside.",
    "2 Preheat the broiler on high.",
    "3 Once the pasta is cooking, scald the rice milk-heat it in a saucepan until hot but not boiling. Set aside.",
    "4 Heat the olive oil over medium heat in a heavy saucepan. Add the onion and cook, stirring often, for 2 minutes. Add the brown rice flour and cook, stirring, for 2 minutes more, until golden. Don't burn it, and don't worry if it clumps a bit. This is your roux.",
    "5 Add the rice milk a little at a time, whisking continuously and vigorously until smooth. Add the bay leaf, a big pinch of cayenne, and the white pepper and nutmeg. Add the salt and mustard, stir, and bring to a simmer. Reduce the heat to low and cook, stirring, until thick and creamy, about 4 minutes. Whisk again to smooth if necessary. Add a few turns of pepper. Add 1 cup of the vegan cheddar and stir until melted, about 4 minutes. Remove from the heat.",
    "6 Add the pasta to the cheese sauce and stir to combine.",
    "7 Drizzle a little olive oil in the bottom of an 8 by 8-inch baking dish. Pour in the pasta. Top with the remaining cup vegan cheddar. Put under the broiler for 5 minutes, until the cheese has melted and is browning up a bit. Remove from the oven, and let rest for 10 minutes before serving."
  ],
  "author": ""
}