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": "Fettuccine Alfredo with Bacon",
  "description": "Miraculously, with the advent of Daiya vegan cheeses-and a few tricks of allergy-free alchemy-you can still have this classic creamy Italian favorite. Brown rice flour, rice milk, and a little chicken broth make the \"cream\" sauce, and bacon stands in for the butter. I also really love this with Ancient Harvest corn/quinoa linguine, which has a slightly golden hue. If you have access to truffles or truffle salt, add a little when you serve, for perfection in a bowl.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "8 ounces gluten-free fettuccine or linguine",
        "4 slices thick-cut bacon, cut crosswise into ½-inch pieces",
        "2 cloves garlic, finely minced or pressed",
        "I tablespoon superfine brown rice flour",
        "I cup rice milk, warmed, plus up to ½ cup more",
        "¾ cup shredded Daiya vegan mozzarella",
        "¼ teaspoon salt",
        "Pinch of ground nutmeg",
        "¼ cup low-sodium chicken broth, warmed",
        "Freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1 Bring a large pot of water to a boil over high heat. Cook the pasta according to the instructions on the package. Drain and set aside.",
    "2 Meanwhile, cook the bacon in a large nonstick skillet (I use cast-iron) over medium-high heat, stirring a few times, until crispy, about 4 minutes. Remove the pan from the heat, reduce the temperature to low, and use a slotted spoon to transfer the bacon to paper towels to drain. Set aside for later.",
    "3 Pour off half the bacon fat and return the pan to low heat. Add the garlic and cook, stirring, for 20 seconds or until just starting to turn golden. Sprinkle in the brown rice flour and cook, stirring, for 1 minute or until golden and aromatic. Add 1 cup of the warm rice milk, increase the heat to medium-low, and cook at a simmer, stirring, for about 2 minutes, until starting to thicken slightly. Add the vegan mozzarella, salt, and nutmeg. Cook, stirring often, until the cheese melts, about 3 minutes. Stir in the warm chicken broth and a few turns of pepper. Cook for a minute or so more, until the sauce is thick and creamy, adding a little more warm rice milk if it gets too thick.",
    "4 Add the drained pasta to the pan and toss well, adding half of the bacon and a few more turns of pepper. Serve warm, sprinkled with the remaining bacon."
  ],
  "author": ""
}