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": "Buckwheat Bowl",
  "description": "Buckwheat contains no wheat, and it's not technically a grain either. It's a fruit seed related to rhubarb, and is loaded with all kinds of healthful properties, including an abundance of minerals like zinc, copper, and manganese, and a decent amount of protein. When the groats are roasted to a darker, purplish shade, they're known as kasha, a staple of Eastern European cuisine. It has a distinctively nutty and almost fruity aroma, but is amenable to lots of textures and flavors. I like it here as the base for roasted fennel and mushrooms, wisps of celery, and yogurt. Pomegranate molasses, which is increasingly available at grocery stores and specialty markets, lends a dark tanginess that pairs well with the yogurt. I sometimes cap this bowl with a poached egg.",
  "subtitle": "Roasted Shiitakes and Fennel, Celery, Pomegranate Molasses",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 large or 2 small fennel bulbs (about 1 pound) plus 2 tablespoons chopped fronds",
        "8 ounces shiitake mushrooms, stems discarded",
        "4 tablespoons olive oil, plus more for drizzling",
        "1 teaspoon fine sea salt, plus more for sprinkling",
        "Freshly ground black pepper",
        "1 small onion, minced",
        "2 teaspoons minced garlic",
        "1½ cups buckwheat groats or kasha",
        "3 cups water",
        "2 stalks celery",
        "4 large boiled eggs, molten yolk (page 224), or poached eggs (page 226), optional",
        "1½ cup plain yogurt",
        "4 teaspoons pomegranate molasses"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 375°F.",
    "If still attached, trim off and discard the stalks from the fennel bulb(s), then cut the bulb(s) in half lengthwise. Use a paring knife to cut out the core from each half, then slice the fennel into ½-inch-thick strips, as you would an onion. Arrange on a baking sheet. Arrange the mushrooms in a single layer on a separate baking sheet.",
    "Divide 3 tablespoons of the oil over the mushrooms and fennel, sprinkle with salt and pepper, and transfer to the oven. Roast the mushrooms until soft, juicy, and caramelized around the edges, 15 to 20 minutes. Roast the fennel until very tender and caramelized, 30 to 40 minutes.",
    "Meanwhile, heat the remaining 1 tablespoon oil in a large saucepan or deep skillet over medium heat. Add the onion and cook, stirring periodically, until softened and translucent, 5 to 7 minutes. Stir in the garlic, then add the buckwheat groats or kasha and cook, stirring constantly, until fragrant, about 2 minutes. Pour in the water, bring to a boil, and add 1 teaspoon salt. Reduce the heat to low, cover the pan, and cook until the liquid is absorbed. If the groats are tender before all the liquid is absorbed, remove the pan from the heat and drain off the liquid. Buckwheat groats will take 15 to 20 minutes; kasha will take less time, 10 to 15 minutes. Taste frequently to prevent overcooking. Fluff with a fork and stir in a little freshly ground black pepper. Taste and add more salt as necessary. Keep the pan covered until ready to serve.",
    "Just before serving, slice the celery into paper-thin shavings on a steep bias.",
    "Divide the hot buckwheat among four bowls. Top with the roasted fennel, mushrooms, celery, and split soft-boiled or poached eggs, if using. Dollop each serving with yogurt, drizzle with pomegranate molasses and olive oil, garnish with the reserved fennel fronds, and serve."
  ],
  "author": null
}