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": "Tofu Sushi Bowl",
  "description": "Sushi rolls can be both time-consuming and tedious to make, which is why they are often considered takeout fare. We wanted to develop a deconstructed version in a bowl that was easy to assemble at home with favors inspired by sushi rolls. For simplicity, we kept it vegetarian with tofu, coating long fingers with cornstarch to help them brown to crispy perfection. Brown rice isn't typical for sushi rolls, but we liked the added nutritional value and nutty chew in our bowl base. Sushi rice is often seasoned, so we tossed our rice with Sesame-Scallion Vinaigrette to stand in for the classic sushi rice seasoning. For toppings we achieved a fresh, satisfying crunch from some thinly sliced radishes and cucumber. Sushi can't say no to avocado, and we loved its added richness. Some crumbled nori (to mimic the roll), scattered across the top of our sushi bowl sealed the deal. We like this bowl with either warm or room-temperature rice.",
  "subtitle": "Serves 2 | Calories per Serving: 530",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "7 ounces firm tofu, cut into 3-inch-long by >>-inch-thick fingers",
        "½ teaspoon table salt",
        "½ teaspoon pepper",
        "3 tablespoons cornstarch",
        "1 tablespoon vegetable oil",
        "2 cups cooked brown rice (this page)",
        "¼ cup Sesame-Scallion Vinaigrette (this page)",
        "3 radishes, sliced thin",
        "½ cucumber, halved lengthwise, seeded, and sliced thin ripe avocado, cubed",
        "1 (8 by 7½-inch) sheet nori, crumbled"
      ]
    }
  ],
  "instructions": [
    "Spread tofu over paper towel-lined plate, let drain for 20 minutes, then gently pat dry with paper towels.",
    "Sprinkle with salt and pepper.",
    "Gently toss drained tofu with cornstarch in bowl.",
    "Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.",
    "Add tofu and brown lightly on all sides, 12 to 15 minutes; transfer to clean paper towel-lined plate to drain.",
    "Toss rice with half of vinaigrette to coat then season with salt and pepper to taste.",
    "Divide among individual serving bowls then top with tofu, radishes, cucumber, and avocado.",
    "Drizzle with remaining vinaigrette and sprinkle with nori.",
    "Serve."
  ],
  "author": null
}