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": "Ethiopian Crepes",
  "description": "Ethiopian food for breakfast? Oh, hell yes. The scents of curry and clove will warm up your kitchen. This recipe features my cheater Ethiopian spice blend. Although the spice list looks really long, it's usually twice that. Crepes are a great stand-in for the traditional and delicious but hard to make fermented bread called injera that is usually served with Ethiopian food. This is made to go with the Coleslaw Potato Salad with Cumin Seeds (page 120), a cool and creamy complement to this rich spicy stew. You will definitely have filling leftovers, so serve them with rice for dinner any night of the week.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the lentil filling",
      "ingredients": [
        "1 cup brown lentils",
        "2 tablespoons olive oil",
        "1 large onion, diced small",
        "4 garlic cloves, minced",
        "2 tablespoons fresh ginger, minced",
        "1 twenty-four-ounce can crushed tomatoes"
      ]
    },
    {
      "section": "Spice blend",
      "ingredients": [
        "2 teaspoons curry powder",
        "2 teaspoons Hungarian paprika",
        "2 teaspoons ground cumin",
        "1 teaspoon dried thyme",
        "1/4 teaspoon ground cinnamon",
        "1/4 teaspoon ground cardamom",
        "½ teaspoon ground allspice",
        "1/8 teaspoon ground cloves",
        "1 teaspoon cayenne",
        "1/2 teaspoon salt, or to taste"
      ]
    },
    {
      "section": "For the recipe",
      "ingredients": [
        "8 Classic Crepes, savory variation (page 104)",
        "1 recipe Coleslaw Potato Salad with Cumin Seeds (page 120)",
        "Chopped fresh mint for garnish"
      ]
    }
  ],
  "instructions": [
    "First cook the lentils. Boil them in about 5 cups of water for half an hour or until tender. Drain and set aside.",
    "Preheat a soup pot over medium heat. Sauté onion in olive oil for 5 to 7 minutes, until translucent.",
    "Add garlic and ginger, sauté another minute more.",
    "Add the spice blend and stir constantly for about a minute to toast the spices.",
    "Add the tomatoes and lentils and simmer for about 15 minutes more.",
    "Let cool for about 15 minutes before assembling.",
    "TO ASSEMBLE",
    "Spoon about 1/3 cup of stew onto the bottom third of the crepe.",
    "Fold bottom over filling and roll crepe up.",
    "If you're feeling adventurous, slice in half and serve over potato salad. Otherwise, just place on a plate with some salad on the side.",
    "Garnish with chopped fresh mint."
  ],
  "author": null
}