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": "Land and Sea Mix Okonomiyaki",
  "description": "Okonomiyaki translates to, basically, \"whatever you like,\" and is a savory batter filled with cabbage, along with any fillings of your choosing, and topped with mayonnaise and a sweet-and-savory sauce. If that sounds familiar, it's because it sounds like a pizza, which is what okonomiyaki is often called! In this episode, Umaru wants pizza, but her brother chooses to hold an okonomiyaki party instead, against her wishes, though she ends up enjoying it. There are two main styles of okonomiyaki: Osaka and Hiroshima. The key difference between the two is that Osaka style has all the fillings mixed in the batter, and Hiroshima style has layers of ingredients. I recommend you serve this dish with cola, Umaru's favorite drink.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Okonomiyaki Base and Fillings",
      "ingredients": [
        "¾ cup (80 g) all-purpose flour",
        "1 teaspoon baking powder",
        "Pinch salt",
        "½ teaspoon dashi powder (or a bouillon cube)",
        "¾ cup (180 ml) water",
        "½ cup (80 g) peeled and grated Japanese mountain yam (nagaimo or yamaimo)",
        "3 large eggs, beaten",
        "Oil, for greasing",
        "3 cups (210 g) finely chopped cabbage",
        "2 scallions, finely chopped",
        "12 small-size shrimp, peeled and deveined",
        "1 boiled octopus leg (4 inches, or 10 cm, long), cut into ½-inch-thick (6 mm) slices",
        "2 squid heads, lightly scored and cut into ½-inch (12 mm) squares",
        "2 slices mozzarella, cut into 12-inch (12 mm) squares",
        "8 thin slices (6 inches, or 15 cm, long) pork belly"
      ]
    },
    {
      "section": "For Serving",
      "ingredients": [
        "Okonomiyaki sauce, to taste",
        "Kewpie mayo (Japanese mayo), to taste",
        "Dried bonito flakes (katsuobushi), to taste",
        "Dried seaweed flakes (aonori), to taste"
      ]
    }
  ],
  "instructions": [
    "To make the okonomiyaki base: In a large bowl, combine the flour, baking powder, and salt. Whisk to break up any lumps.",
    "In a small bowl, dissolve the dashi powder in the water, then add it to the bowl of flour. Whisk until there are no lumps and it resembles a pancake batter. Add the grated mountain yam and eggs. Incorporate them but do not overmix.",
    "Meanwhile, heat a medium nonstick skillet (with a lid) over medium heat and grease lightly with oil.",
    "Finish the batter by adding the cabbage, scallions, shrimp, octopus, squid, and mozzarella as fillings, making sure to coat everything in the batter.",
    "Add one-quarter of the batter to the hot pan and shape it into an 8-inch (20 cm) circle, ½ inch (12 mm) thick. Once shaped, place the pork belly slices in a single layer on top, covering the batter. Cover with the lid and cook for 4 minutes, or until the bottom is golden. Remove the lid and, using two spatulas on both sides of the okonomiyaki, confidently flip it over. Gently shape the edges with a spatula by gently pushing the sides of the okonomiyaki toward the center. Continue cooking, uncovered, until the pork belly is crispy, about 4 minutes. Flip again, using the two spatulas, with the bacon side up.",
    "To serve: Brush a layer of okonomiyaki sauce over the okonomiyaki. Create Umaru's design by drawing a large circle for a hamster face with Kewpie mayo on top of the okonomiyaki, close to the edges. Then, draw 2 smaller circles at the top of the circle for ears. Continue to draw the hamster with the Kewpie mayo by making two 3/4-inch (2 cm) lines for the eyes that tilt up toward the center and 2 longer lines above the eyes, also tilting up, for eyebrows. Lastly, draw an infinity symbol (horizontal 8) for the nose on the center of the okonomiyaki, then sprinkle bonito flakes on each side of the face for cheeks and around the perimeter of the outline of the hamster face. Sprinkle seaweed flakes on top of the entire okonomiyaki.",
    "Slide the okonomiyaki onto a serving plate or leave it in the skillet. Chop into it using a spatula to create triangular slices and serve hot."
  ],
  "author": null
}