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": "Weeknight Bibimbap",
  "description": "The combination of rice, vegetables, and egg in Korean bibimbap is a grouping made in bowl heaven, but we knew we needed to minimize the preparation time and maximize flavor to turn this dish into a weeknight-friendly bowl for two. Traditional bibimbap can have a lengthy list of ingredients; one of our favorite versions also requires a hot stone pot that gives the rice base a crisped, crunchy texture. To bring this bowl home (without the stone pot), we started by cutting the sautéed veggie list to just spinach, carrots, and mushrooms. While they stayed warm, we fried up our cooked rice in the same pan. We gave the rice a few minutes in the pan before serving, which allowed it to develop a golden brown crunchy bottom. To top our bowls, we fried two eggs, which gave each bowl a runny yolk that combined with our gochujang sauce into a spicy-rich sauce. Store-bought kimchi, with its bold fermented flavor, was the ideal final accompaniment.",
  "subtitle": "Serves 2 | Calories per Serving: 580",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 teaspoons vegetable oil, divided",
        "5 ounces (5 cups) baby spinach",
        "1 carrot, peeled and shredded",
        "1 scallion, minced",
        "1 tablespoon soy sauce",
        "1 garlic clove, minced",
        "1 teaspoon sugar",
        "2 cups cooked white rice (this page)",
        "1 recipe Fried Eggs (this page)",
        "¾ cup Sautéed Mushrooms with Sesame and Ginger (this page), warmed",
        "½ cup kimchi, chopped coarse",
        "2 tablespoons Gochujang Sauce (this page)"
      ]
    }
  ],
  "instructions": [
    "Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until shimmering.",
    "Add spinach, carrot, scallion, soy sauce, garlic, and sugar and cook, stirring frequently, until spinach is wilted and carrots are warmed through, 1 to 2 minutes.",
    "Transfer vegetables to bowl, cover with aluminum foil to keep warm, and set aside until ready to serve.",
    "Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering.",
    "Add rice and firmly press into compact, even layer, cover, and cook, without stirring, until rice begins to crisp, about 2 minutes.",
    "Uncover, reduce heat to medium, and continue to cook until bottom of rice is golden brown, 4 to 6 minutes.",
    "Season with salt and pepper to taste.",
    "Divide among individual serving bowls then top with spinach mixture, fried eggs, mushrooms, and kimchi.",
    "Drizzle with gochujang sauce.",
    "Serve."
  ],
  "author": ""
}