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": "Cheddar Hominy Grits",
  "description": "I've eaten grits prepared in dozens of different ways. Some versions I absolutely love, while others I find bland. Not to sound like a diva, but I\nrarely find a recipe for grits that I like more than my own. True, these might not be considered classic grits, but I don't care, they're so kickass!\nThey have a bite to them, unlike so many that are almost cooked into mush. The way I cook these grits allows them to absorb all that delicious\nbutter, cream, and cheese. I highly recommend serving these with a sunny-side-up egg on top-which transforms this side into a main just like\nthat-or alongside my Sausage Breakfast Bake with Biscuit Crust (this page).",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1½ cups (375 mL) stone-ground white hominy grits",
        "6 cups (1.5 L) vegetable stock",
        "3 tablespoons (45 mL) unsalted butter, divided",
        "2 bay leaves",
        "2 teaspoons (10 mL) salt, divided",
        "1 teaspoon (5 mL) smoked paprika, divided",
        "1 cup (250 mL) grated white cheddar cheese",
        "1 cup (250 mL) heavy (35%) cream",
        "½ teaspoon (2 mL) dried parsley"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 350°F (180°C).",
    "In a deep ovenproof pan or Dutch oven combine the grits, vegetable\nstock, 1 tablespoon (15 mL) butter, bay leaves, 1 teaspoon (5 mL) salt, and 1/2 teaspoon (2 mL) paprika.",
    "Place a piece of parchment paper on the liquid and cover with foil. This will prevent the foil from touching the\ngrits as they cook and double in size.",
    "Bake for 12 hours.",
    "If the grits still have too much bite, add a little more\nliquid (water or stock) and bake a little longer.",
    "Once cooked, let the grits rest for 10 minutes to absorb the\nremaining liquid in the pan.",
    "Discard the bay leaves.",
    "Melt the remaining 2 tablespoons (30 mL) butter in a large saucepan over medium-high heat.",
    "Add the\ncooked grits, cheddar, cream, the remaining 1 teaspoon (5 mL) salt, the remaining 1/2 teaspoon (2 mL)\npaprika, and the dried parsley.",
    "Stir continuously until the cheese has melted and the cream has reduced by\nhalf, about 5 minutes.",
    "Pour into a side dish and serve next to... everything."
  ],
  "author": null
}