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": "Perfect Steamed Vegetables",
  "description": null,
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 pound vegetables",
        "Juice of 12 lemon or lime",
        "Salt and black pepper"
      ]
    }
  ],
  "instructions": [
    "While you can steam a mix of vegetables all at the same time, they all have different densities and steam at different rates.",
    "Root vegetables like potatoes, winter squash, and turnips take longer to steam than lighter vegetables like broccoli and summer squash.",
    "You want each vegetable fork-tender when you're done steaming, so either group like vegetables together and steam in batches, or place the vegetables requiring the most time in the pot first, adding faster-cooking vegetables a few minutes later.",
    "As steaming requires no added cooking fat, remember to add fat into your meal elsewhere, either in the form of a dressing or sauce or with added fat elsewhere in the meal.",
    "PREPARE each vegetable by peeling, trimming, and cutting into uniform size, if necessary. (Refer to the chart for recommendations.)",
    "TO STEAM IN THE OVEN: Preheat the oven to 350°F. Bring 2 cups water to a boil in a small pan, an electric kettle, or microwave. Place the vegetables in a casserole dish large enough to easily accommodate them- you don't want your vegetables stacked to the very top. Make sure the dish has a well-fitting lid.",
    "ADD 1 inch of the boiling water to the bottom of the dish. Add the vegetables, cover, and place in the oven to steam until fork-tender. (Refer to the chart for general time guidelines.) Check the vegetables often by tasting if using a mix of vegetables, check only the heartiest ingredients.",
    "TOSS with your favorite dressing or sauce, our seasoning suggestions, or a squeeze of lemon or lime juice and a sprinkling of salt and pepper. Serve warm.",
    "TO STEAM ON THE STOVETOP: Bring 2 cups of water to a boil in a large pot. Place a colander or steamer inside the pot. Add the vegetables, cover, and steam until fork-tender. (Refer to the chart for general time guidelines.) Check the vegetables often by tasting.",
    "TOSS with your favorite dressing or sauce, our seasoning suggestions below, or a squeeze of lemon or lime juice and sprinkling of salt and pepper. Serve warm."
  ],
  "author": null
}