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": "Cold Ramen",
  "description": "In cold ramen, toppings are arranged over cooked, chilled noodles, and then served with a very flavorful, sweet, soy-based dressing (called tare) that can be poured over the bowl or used as a dipping sauce for individual bites. Similar to Zaru Soba. It's a great way to showcase good ramen noodles if you have them—and the perfect opportunity to make your own. The slurpy, stretchy qualities are an excellent contrast to all the other juicy, cool, and crunchy textures in this summertime bowl. Swiss chard has a succulent, luxurious quality, and I love it against the crunchy cabbage. A liberal sprinkling of togarashi is crucial. Substitute avocado slices for the boiled egg to make this vegan.",
  "subtitle": "Swiss Chard, Cherry Tomatoes, Toasted Nori",
  "ingredients": [
    {
      "section": "For the dressing",
      "ingredients": [
        "1/4 cup soy sauce",
        "2 tablespoons rice vinegar",
        "1 tablespoon honey",
        "2 teaspoons molasses",
        "1 teaspoon toasted sesame oil"
      ]
    },
    {
      "section": "For the ramen",
      "ingredients": [
        "1 big bunch Swiss chard, stems removed and discarded or reserved for another use (about 12 ounces)",
        "8 ounces dried or 12 ounces fresh ramen noodles",
        "4 large boiled eggs, firm yolks",
        "Four 2-inch squares toasted nori",
        "1 cup ripe cherry tomatoes, quartered",
        "1 cup finely shredded cabbage",
        "2 scallions, green and white parts, thinly sliced",
        "2 tablespoons minced fresh chives",
        "Togarashi Blend (page 245 or store-bought), for serving"
      ]
    }
  ],
  "instructions": [
    "Make the dressing by whisking together the soy sauce, vinegar, honey, molasses, and sesame oil.",
    "Refrigerate until chilled, at least 30 minutes but ideally a few hours.",
    "Bring a pot of water to boil and prepare an ice-water bath.",
    "Add the chard to the boiling water and cook for 30 to 90 seconds, until wilted.",
    "Use a spider skimmer to transfer the chard to the ice-water bath, reserving the cooking water.",
    "Once the chard is cool, drain and squeeze dry, then coarsely chop.",
    "Return the water to the heat.",
    "Add the noodles to the boiling water and cook until tender, usually 4 to 7 minutes for dried (or according to the package instructions), or 60 to 90 seconds for fresh.",
    "Drain and thoroughly rinse under cold running water, then drain thoroughly.",
    "Slice the eggs into thin rings.",
    "Wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp, or roast under a broiler, flipping periodically.",
    "Divide the noodles among four bowls.",
    "Top with the chard, tomatoes, cabbage, and egg.",
    "Sprinkle with the scallions and chives, then crumble a square of toasted nori over each serving.",
    "Pour about 1½ tablespoons of the dressing over each serving (alternatively, serve it on the side as a dipping sauce, in small bowls so diners can dip individual bites in the sauce as they go).",
    "Serve, passing the togarashi and additional dressing as needed at the table."
  ],
  "author": ""
}