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": "Zucchini \"Noodle\" Bowl",
  "description": "This is a simple and light bowl for a cool spring lunch or dinner, to be made when the farmers' market finally begins to generate some excitement, with thin asparagus, fiddlehead ferns, little carrots, and crisp baby turnips. This meal features a court bouillon-style broth, poached baby vegetables, soft-cooked eggs, and zucchini \"noodles,\" a popular variation on flour-based noodles. The recipe benefits from planning ahead-the broth and eggs, for example, can be prepared in advance.",
  "subtitle": "Poached Baby Vegetables, Soft Egg, Fragrant Broth",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 tablespoons good olive oil, plus more for drizzling",
        "1 large or 1 small onion, diced",
        "1 medium carrot, diced",
        "2 celery stalks, diced",
        "1 bay leaf",
        "3 whole black peppercorns",
        "Pinch of red pepper flakes",
        "Pinch of fennel seeds",
        "1 cup dry white wine",
        "4 cups water",
        "2 teaspoons fine sea salt",
        "6 sprigs plus 1½ teaspoons minced fresh parsley",
        "5 bushy sprigs plus ½ teaspoon minced fresh thyme",
        "4 sprigs plus ½ teaspoon minced fresh tarragon",
        "3 medium firm zucchini or yellow squash (about 2 pounds)",
        "1½ to 2 pounds mixed baby spring vegetables, such as young carrots, snap peas, thin asparagus, baby turnips, or fiddlehead ferns, trimmed and cut into bite-sized pieces",
        "4 large boiled eggs, molten yolk (page 224), or poached eggs (page 226)"
      ]
    }
  ],
  "instructions": [
    "Heat the oil in a pot or medium saucepan over medium heat.",
    "Add the onion, diced carrot, celery, bay leaf, peppercorns, red pepper, and fennel seeds.",
    "Cook for about 5 minutes, stirring periodically, just until the vegetables begin to soften.",
    "Pour in the wine and water.",
    "Bring to a simmer, add 1 teaspoon of the salt, then cook for 8 minutes.",
    "Add the sprigs of parsley, thyme, and tarragon and cook for 2 minutes more.",
    "Strain through a sieve or fine-mesh colander, discard the solids, and set the broth aside.",
    "The herb broth can be made up to 1 day in advance and stored, covered, in the refrigerator, or frozen for 1 to 2 months.",
    "Trim the ends off the zucchini, then, using a mandoline, julienne into long noodles about the size of linguini-between 4 and ½ inch in thickness.",
    "The noodles can also be cut by hand: Slice the zucchini into long, thin slabs, then stack the slabs on top of each other and carefully cut into noodles.",
    "(Using a vegetable peeler in this case makes noodles that are too thin to hold up in the broth.)",
    "Toss with the remaining 1 teaspoon salt and let stand in a colander for 20 to 30 minutes.",
    "Gently squeeze to extract liquid.",
    "Bring a saucepan of salted water to a gentle boil.",
    "Add the spring vegetables in separate batches, and cook until just tender and easily pierced with a paring knife, then transfer each batch with a spider skimmer or slotted spoon to a plate.",
    "Carrots will take 3 to 5 minutes, thin asparagus 3 to 4 minutes, baby turnips 3 to 5 minutes, snap peas 1 to 2 minutes. and fiddleheads 6 to 8 minutes.",
    "Bring the herb broth to a bare simmer.",
    "Taste, adding additional salt as necessary.",
    "Stir together the minced parsley, thyme, and tarragon in a small bowl.",
    "Using a strainer basket or sieve, dip the zucchini noodles into the vegetable cooking water or the broth to warm them, then divide among four bowls.",
    "Top with the baby vegetables.",
    "Split a soft-cooked egg over the vegetables in each bowl, cover each serving with about 1 cup broth, and garnish generously with the minced herbs.",
    "Drizzle with olive oil and serve immediately."
  ],
  "author": ""
}