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": "OG BENNY",
  "description": "The classic eggs Benedict. The best place to start when you're learning how to make and appreciate this dish. You can't mess with tradition until you've mastered the foundation.",
  "subtitle": "The classic eggs Benedict.",
  "ingredients": [
    {
      "section": "Hollandaise Sauce",
      "ingredients": [
        "8 large egg yolks",
        "2 tablespoons (30 mL) fresh lemon juice",
        "1/4 cup (60 mL) unsalted butter, melted and cooled slightly",
        "2 teaspoons (10 mL) Worcestershire sauce",
        "4 dashes hot sauce (like Tabasco)",
        "1 teaspoon (5 mL) white vinegar",
        "1 teaspoon (5 mL) salt"
      ]
    },
    {
      "section": "For Serving",
      "ingredients": [
        "½ cup (125 mL) white vinegar",
        "8 large eggs",
        "16 slices peameal bacon",
        "4 English muffins",
        "2 tablespoons (30 mL) finely chopped chives, for garnish"
      ]
    }
  ],
  "instructions": [
    "Fill a saucepan one-third of the way with water and bring it to a simmer.",
    "Find a heatproof bowl big enough to rest on the rim of your pot without the bottom of the bowl touching the water.",
    "Off the heat, whisk together the egg yolks and lemon juice in the bowl until the mixture doubles in size.",
    "Place the bowl over the simmering water and drizzle in the melted butter while continuously whisking.",
    "Add the butter slowly at first-if you add it too quickly, your sauce may break.",
    "Once the sauce starts to thicken, you can add the butter a little faster.",
    "Continue whisking until the hollandaise is smooth and thickened.",
    "Remove the bowl from the pot and whisk in the Worcestershire sauce, hot sauce, vinegar, and salt.",
    "If your sauce becomes too thick, add a squeeze more lemon juice to loosen it up.",
    "Leave the bowl near the warm surface of the stove but not directly on heat.",
    "Bring a wide, shallow pot of water to a slow rolling boil and add the vinegar.",
    "Crack 3 or 4 eggs into the water and poach them for 3 minutes.",
    "Using a slotted spoon, scoop the poached eggs one by one from the water and place them in a bowl of room-temperature water.",
    "Check the doneness of your eggs by gently poking them with your finger.",
    "If they feel too soft, return them to the boiling water to cook for another minute or so, then again lift them into the bowl of water.",
    "Repeat with the remaining eggs.",
    "Heat a large frying pan over high heat.",
    "Add the peameal bacon in batches and fry for 2 minutes on each side or until cooked through.",
    "Transfer the cooked bacon to a plate and cover with foil or parchment paper to keep them warm while you cook the remaining slices.",
    "Lift the poached eggs from the room-temperature water with a slotted spoon and place them gently on paper towel to remove any excess moisture.",
    "To assemble, cut the English muffins in half and toast them.",
    "Top each half with 2 slices of peameal bacon, a poached egg, and a spoonful of Hollandaise Sauce.",
    "Garnish with a sprinkling of chives."
  ],
  "author": null
}