Goal
    L'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
    Tu dois renvoyer 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": "Pom-Glazed Smoked Turkey",
  "description": "I HAVE BEEN MAKING my pomegranate-glazed turkey for years as a Thanksgiving main dish. The touch of sweetness from the glaze goes well with the savory notes of the bird.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 (14-pound) whole fresh turkey",
        "Large brining bag",
        "Turkey Brine (see recipe, see here)",
        "Kitchen string",
        "¼ cup olive oil",
        "½ cup Chicken Rub (see recipe, see here)",
        "1 (32-ounce) bottle pomegranate juice",
        "½ cup fresh lemon juice",
        "1 cup sugar"
      ]
    }
  ],
  "instructions": [
    "1. Remove giblets and neck from turkey, if needed. Place turkey in a large brining bag inside a very large pot or clean cooler. Pour Turkey Brine over turkey in bag, and seal bag. Brine turkey overnight in refrigerator or cooler surrounded by ice, about 12 hours.",
    "2. Remove turkey from brine, and pat dry inside and out with paper towels. Let rest at room temperature for 1 hour on a baking sheet fitted with a metal rack.",
    "3. Prepare a smoker, and preheat to 250°F. Tuck wingtips under turkey, and tie legs together using kitchen string. Rub turkey with oil and Chicken Rub.",
    "4. Place turkey in smoker. Cover and cook until a meat thermometer inserted into thigh reads 165°F. 5 to 6 hours.",
    "5. While turkey is smoking, prepare the glaze: In a medium saucepan, combine pomegranate juice, lemon juice, and sugar over medium-high heat. Bring to a boil, reduce heat to medium-low, and simmer, stirring often, until mixture thickens and glazes the back of a spoon, 40 minutes.",
    "6. When turkey reaches 165°F in the thickest portion of the thigh, brush with half of glaze. Cover and cook for 2 minutes to allow glaze to set. Remove turkey from smoker, and let rest for 30 minutes before carving. Serve remaining glaze, warmed, alongside turkey."
  ],
  "author": ""
}