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": "Vegetable Lo Mein",
  "description": "This is a simple, healthy, colorful vegan version of a dish usually loaded with allergens, from gluten, to eggs, to soy, to peanuts, to sesame. It's top-eight-allergen-free, but tastes just like regular lo mein.",
  "subtitle": "A simple, healthy, colorful vegan version of a classic dish",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "8 ounces thin gluten-free spaghetti",
        "1 cup mushroom broth",
        "2 tablespoons coconut amino acids or Cybele's Soy-Free Soy Sauce",
        "2 teaspoons honey",
        "1 tablespoon cornstarch or tapioca starch",
        "½ teaspoon red pepper flakes",
        "1 tablespoon canola oil",
        "1 (16-ounce) bag fresh or frozen mixed stir-fry veggies",
        "2 cups mung bean spouts",
        "3 green onions, white and green parts, chopped",
        "4 cloves garlic, minced or pressed",
        "1 tablespoon finely minced ginger",
        "½ teaspoon kosher salt",
        "1 tablespoon toasted shelled hemp seeds"
      ]
    }
  ],
  "instructions": [
    "1 Bring a pot of water to a boil over high heat. Cook the pasta according to the instructions on the package until it is al dente. You want it a bit underdone, so keep a close eye on it. Drain and set aside.",
    "2 Meanwhile, in a bowl, combine the mushroom broth, coconut amino acids, and honey. Whisk well to really dissolve the honey. Add the cornstarch and whisk until completely dissolved. Stir in the red pepper flakes. Set aside.",
    "3 Heat a nonstick wok or large skillet over high heat. Add the oil, swirl it around, and heat until it's almost smoking. Add the mixed vegetables, bean sprouts, and green onions and cook, stirring, for 2 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes more. Add the noodles and toss well with tongs. Sprinkle with the salt and cook a minute or so more, until heated through. Add the mushroom broth mixture and cook, stirring often, for 4 minutes, until the sauce has thickened.",
    "4 Transfer the lo mein to a serving platter and serve topped with a sprinkling of toasted hemp seeds."
  ],
  "author": ""
}