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": "Polenta Bowl with Broccoli Rabe and Fried Eggs",
  "description": "Creamy, hearty polenta makes for a delicious and versatile base to any bowl, but can often end up gummy or rubbery, and achieving a porridge-like texture can take over an hour. To cut the time in half, we added just a pinch of baking soda, which lends an irresistible creamy consistency. Although polenta is often topped with a hearty ragu or robust tomato sauce, we wanted to take a lighter approach with toppings that wouldn't make you feel weighed down. We also wanted a bowl that you could easily throw together in a pinch. Our vegetable of choice was broccoli rabe, which has prominent nutty and bitter notes that set it apart from regular broccoli. We complemented the flavors with sautéed cherry tomatoes, which burst with sweet tomato flavor. For a protein boost and hint of decadence, we topped the whole thing off with a fried egg, so when we broke into the runny yolk it created its own irresistibly creamy sauce.",
  "subtitle": "Polenta Bowl with Broccoli Rabe and Fried Eggs",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 tablespoon extra-virgin olive oil",
        "2 garlic cloves, minced",
        "½ teaspoon table salt",
        "½ teaspoon red pepper flakes",
        "8 ounces broccoli rabe, trimmed and cut into 1½-inch pieces",
        "2 tablespoons water",
        "1 recipe Creamy Parmesan Polenta (this page), warmed",
        "¾ cup Sautéed Cherry Tomatoes (this page), warmed",
        "1 recipe Fried Eggs (this page)"
      ]
    }
  ],
  "instructions": [
    "Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.",
    "Add garlic, salt, and pepper flakes and cook until fragrant, about 30 seconds.",
    "Stir in broccoli rabe and water, cover, and cook until broccoli rabe turns bright green, about 2 minutes.",
    "Uncover and cook, stirring frequently, until rabe is just tender, 2 to 3 minutes; season with salt and pepper to taste.",
    "Divide polenta among individual serving bowls then top with broccoli rabe, cherry tomatoes, and fried eggs.",
    "Serve."
  ],
  "author": ""
}