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": "Bagels",
  "description": "Nothing beats a big, doughy, fresh-from-the-oven NYC bagel, but when you aren't in NYC these are a wonderful compromise. Bagels are boiled first and then baked, creating a beautiful glossy exterior and a soft, chewy interior. Serve with Garden Herb Spread (page 210) or doctor up some vegan cream cheese and serve with slices of salted tomatoes.",
  "subtitle": "Makes 12 bagels",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 tablespoons sugar, divided",
        "1½ cups lukewarm water",
        "14-ounce packet dry active yeast",
        "4 cups all-purpose flour",
        "2 tablespoons vital wheat gluten",
        "2 teaspoons salt",
        "Poppy seeds or sesame seeds (optional)",
        "Vegetable oil for the rising bowl",
        "Salt for the boiling water (2 teaspoons or so)"
      ]
    }
  ],
  "instructions": [
    "In a small mixing bowl, dissolve 1 tablespoon of the sugar in the water, then add the yeast.",
    "In a separate large mixing bowl mix together the other ingredients.",
    "Add the yeast mixture and knead for a good 10 minutes or so; the dough should be neither dry nor wet but nicely tacky.",
    "You can use a mixer with a dough hook for the kneading process, that works great.",
    "Place dough in an oiled bowl and cover with a damp cloth (or plastic wrap) and let sit for an hour or so. It won't rise a lot but it should be nicely springy.",
    "Put a large pot of salted water on to boil and preheat the oven to 425°F.",
    "Turn dough out onto a dry surface and cut into 12 equal pieces.",
    "Roll each piece into a ball, then use your thumbs to tuck the dough under until you poke a hole through the center, then work the hole until it's roughly half-dollar size (about 3/4 of an inch).",
    "If you would like to add poppy or sesame seeds, then place a thin layer of seeds on a plate and lightly pat each side of the bagel into the seeds.",
    "Place the bagels on a baking sheet covered with parchment, cover with a damp towel, and wait for the water to boil.",
    "Once boiling, reduce to a gentle simmer and add three of the bagels―they should bob up to the surface in a few seconds; if they don't, nudge them with a spoon until they unstick.",
    "Simmer for one minute, then flip them over and simmer for another minute.",
    "Remove the bagels using a slotted spoon and place them back on the baking sheet.",
    "Repeat until all your bagels are boiled, then place in the oven.",
    "Bake for 18 to 20 minutes, until nice and amber brown, then remove and let sit for 30 minutes.",
    "The bagels are now ready."
  ],
  "author": ""
}