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 Grilled Vegetables",
  "description": null,
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 pound mixed vegetables and/or fruit",
        "2 tablespoons extra-virgin olive oil",
        "Salt and black pepper"
      ]
    }
  ],
  "instructions": [
    "PREHEAT the grill to high heat (500°F).",
    "TO GRILL DIRECTLY ON THE GRILL GRATE: Cut the vegetables into large, flat pieces, so they won't fall through the grate.",
    "(Avoid small vegetables like cherry tomatoes, radishes, mushrooms, and Brussels sprouts with this method.) Specifically, cut pieces into relatively flat strips, 2 inches wide, and ½ inch thick. (If grilling asparagus, simply trim the ends and leave them whole; for onions, apples, or pears, cut into six equal wedges)",
    "PLACE the cut vegetables in a large bowl and drizzle with the olive oil.",
    "Toss or mix the vegetables with your hands until they are well coated.",
    "Place on the grill at a 45-degree angle to the grate to prevent them from falling through.",
    "GRILL the vegetables according to the chart. (Cooking times are highly variable based on your grill, too-so experiment, and check your vegetables often as they cook as you become familiar with this technique.)",
    "When you're ready to flip, turn them with grill tongs, peeling them off along the axis of the grill grate to prevent them from sticking or tearing.",
    "Cook the veggies or fruit until lightly charred on the outside and fork-tender on the inside.",
    "TOSS with your favorite dressing or sauce (starting here), or sprinkle with salt and pepper and our seasoning suggestions and serve warm.",
    "TO GRILL ON SKEWERS: If using wooden skewers, soak them in water for 30 minutes to 1 hour to prevent them from burning on the grill.",
    "CUT the vegetables or fruit into 1-inch chunks or cubes. Leave whole smaller vegetables and fruits like cherry tomatoes, smaller mushrooms, radishes, and grapes.",
    "PLACE the cut vegetables in a large bowl and drizzle with the olive oil.",
    "Toss or mix the vegetables with your hands until they are well coated, then alternate them on the skewers. Place the skewers on the grill at a 45-degree angle to the grate to prevent some of the smaller items from sticking.",
    "GRILL the vegetables for 10 to 15 minutes, turning the skewers every few minutes so all sides make contact with the heat. Cook until the most hearty vegetables (like peppers, onions, and mushrooms) are charred on the edges and tender enough to eat, but not so long that more delicate vegetables (like zucchini and summer squash) are burned or dried out.",
    "TOSS with your favorite dressing or sauce (starting here), or sprinkle with salt and pepper, drizzle with a tablespoon of extra-virgin olive oil, and serve warm.",
    "TO GRILL IN A GRILL BASKET: Cut the vegetables or fruit into 1-inch chunks or cubes. Leave whole smaller vegetables and fruits like cherry tomatoes, smaller mushrooms, radishes, and grapes.",
    "PLACE the cut vegetables in a large bowl and drizzle with the olive oil.",
    "Toss or mix the vegetables with your hands until they are well coated, then place in a grill basket.",
    "PLACE the basket on the grill and grill for 15 to 20 minutes, shaking the grill basket occasionally. Grill until the most hearty vegetables (like peppers, onions, and mushrooms) are charred on the edges and tender enough to eat, but not so long that more delicate vegetables (like zucchini and summer squash) are dried out.",
    "TOSS with your favorite dressing or sauce (starting here), or sprinkle with salt and pepper, drizzle with a tablespoon of extra-virgin olive oil, and serve warm."
  ],
  "author": null
}