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": "Stuffed Hard Crab",
  "description": "Zero-waste cooking is a recurring theme in this book, and in this episode, Komatsu enters the Cooking\nFestival competition to cook with leftover ingredients. He boils a hard crab with a shell that is\n\"diamond-hard\" for 9 minutes and 6.2 seconds, and then fries it in oil at a temperature of 96.2°C, or\n205°F. (Spoiler alert: This wouldn't work in real life, so don't try it at home!) He also stuffs it with\n\"beach fried rice,\" which looks to be comprised of peas, corn, shrimp, mushrooms, crab meat, and red\nbell peppers. If this sounds mouthwatering to you, then you are thinking just like the judges, because\nKomatsu passed this first round with flying colors!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Beach Fried Rice",
      "ingredients": [
        "4 cups (665 g) day-old fried rice",
        "2 egg yolks",
        "1½ tablespoons vegetable oil, divided, for cooking",
        "½ small onion, finely chopped",
        "¼ teaspoon grated ginger root",
        "4 cloves garlic, minced",
        "¼ cup (20 g) finely chopped cabbage",
        "1/4 red bell pepper, seeded and finely chopped",
        "2 white button mushrooms, thinly sliced",
        "12 small-size shrimp, peeled and deveined",
        "2 scallions, finely chopped",
        "¼ cup (34 g) frozen peas, thawed",
        "¼ cup (34 g) frozen corn kernels, thawed",
        "½ teaspoon sesame oil",
        "1 tablespoon soy sauce",
        "½ teaspoon salt",
        "½ teaspoon pepper"
      ]
    },
    {
      "section": "Stuffed Hard Crab",
      "ingredients": [
        "8 large soft-shell crabs",
        "Oil, for shallow-frying",
        "¼ cup (90 g) all-purpose flour",
        "1 teaspoon paprika",
        "1 teaspoon garlic powder",
        "¼ teaspoon salt, plus more season",
        "2 eggs, beaten"
      ]
    },
    {
      "section": "Lemon Garlic Dip",
      "ingredients": [
        "½ cup (120 g) Kewpie mayo",
        "Zest and juice of 1 lemon",
        "1 clove garlic, grated"
      ]
    },
    {
      "section": "For Serving",
      "ingredients": [
        "1 scallion, finely chopped",
        "4 wedges lemon"
      ]
    }
  ],
  "instructions": [
    "To make the beach fried rice: In a medium bowl, combine the day-old rice and egg yolks and mix until the rice is\nseparated into grains and turns yellow from the egg yolk.",
    "Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok, then add the rice and continuously cook for 1\nto 2 minutes. Push the rice aside and add the onions, ginger, and minced garlic with the remaining ½ tablespoon vegetable\noil. Cook until fragrant, about 2 minutes. Mix the onions, ginger, and minced garlic with the rice, then add the cabbage.\nred bell peppers, and mushrooms. Cook for 2 minutes, then add the shrimp, scallions, peas, corn, sesame oil, soy sauce, ½\nteaspoon salt, and pepper. Cook until the shrimp turns pink on both sides, 3 to 4 minutes. Remove from the heat.",
    "To make the stuffed hard crab: Carefully open the top shells of the crabs, without fully removing them, and discard the\ngills. (The gills are the long, triangular filaments on both sides of a crab, usually dark or light gray in color. Simply tear\nthem off using your fingers, then discard.) Flip the crabs over and remove the aprons. (The apron is a flap that is either\nrounded for a female or pointed in shape for a male. Simply tug to tear it off, then discard.) Thoroughly wash the crabs\nand pat dry with paper towels.",
    "In a medium deep skillet, heat ½ inch (12 mm) of oil to 350°F (175°C), measuring with a thermometer. Prepare a\ndredging station with two medium shallow bowls, combining the flour, paprika, garlic powder, and 1/4 teaspoon salt in one\nand adding the beaten eggs to the other. Carefully open the top shell of a crab and stuff it with some of the beach fried\nrice. Fully coat the crab in the flour-paprika mixture, dip it into the beaten egg, and then coat again in the flour-paprika\nmixture. Repeat this step for the remaining crabs.",
    "Once the oil is hot, slide a crab with a spatula into the oil, bottom side down. Cook for 2 to 3 minutes, then carefully\nflip and cook for another 2 to 3 minutes. Remove from the pan with the spatula and tongs to help hold the crab, transfer to\na wire rack, and then lightly season with a pinch of salt. Repeat this step for the remaining crabs.",
    "To make the lemon garlic dip: In a small bowl, mix all the dip ingredients until well combined.",
    "To serve: Place 2 stuffed hard crabs on each plate with a dollop of lemon garlic dip, 2 lemon wedges, and a sprinkle of\nscallions."
  ],
  "author": null
}