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": "Fennel Pho",
  "description": "Fennel is used in three ways in this light meal. The bulb is thinly sliced and left to soften in a mixture of salt and sugar, and then lends its savory, slightly pickled flavor to the rice noodles; the fronds and crushed seeds are both used for garnish. But fennel's distinct taste doesn't overwhelm-it functions more as a backdrop. Tender chard and carrots, sweet spicy ginger, and salty frizzled shallots help it blossom, and then the herbs and lime juice give it some of pho's expected flavor notes.",
  "subtitle": "Swiss Chard, Carrots, Shallots",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 large or 2 small bulbs fennel (8 to 10 ounces total)",
        "1 lime, plus more wedges for serving",
        "1/4 teaspoons fine sea salt",
        "2 teaspoons sugar",
        "1 big bunch Swiss chard (about 12 ounces)",
        "3 medium carrots (about 6 ounces total)",
        "6 cups Vegetarian Pho Broth (page 216) or Shortcut Pho Broth (page 217)",
        "8 ounces medium-width rice noodles",
        "½ cup Frizzled Shallots (page 244)",
        "1/4 teaspoons fennel seeds, crushed",
        "1 small green chili (serrano, Thai chili, or jalapeño), sliced into very thin rings, for serving",
        "Pounded Ginger Pulp (page 247) or freshly grated ginger, for serving",
        "2 cups loosely packed fresh basil, mint, and/or cilantro, for serving"
      ]
    }
  ],
  "instructions": [
    "Pick off and reserve the fronds from the fennel. Trim and discard the stalks. Cut the bulb(s) in half lengthwise, as you would an onion. With a paring knife, cut out the firm core, then use a mandoline to slice the fennel into paper-thin shavings, as thin as possible. Transfer to a colander. Squeeze the juice of the lime half over the fennel and toss with 1/4 teaspoon of the salt and ½ teaspoon of the sugar. Let stand for 20 minutes, as you prepare the rest of the meal, then gently squeeze the fennel to extract excess moisture.",
    "Trim the stems from the Swiss chard, reserving them for another use. Cut or tear the leaves into bite-sized pieces. Peel and trim the carrots, then slice into 1/4-inch-thick rounds on the bias.",
    "Place the pho broth in a pot and heat to a simmer. Stir in the remaining 1½ teaspoons sugar and 1 teaspoon salt, then taste, adjusting the seasonings as necessary. Keep covered over low heat until ready to serve.",
    "Meanwhile, bring a saucepan of water to boil and salt it generously. Add the chard and cook for 1 to 2 minutes, until wilted. Use a spider skimmer or slotted spoon to transfer to a colander to drain, reserving the cooking water. Add the carrots to the boiling water and cook until just tender, 3 to 5 minutes. Transfer to the colander to cool, again reserving the cooking water.",
    "Add the noodles to the boiling water, in a strainer basket or the strainer insert that comes with your stockpot, if you have one, and cook until tender, usually 4 to 7 minutes or according to the package instructions. Lift out the noodles, reserving the cooking water, and thoroughly rinse the noodles under cold running water in order to remove excess starch. Quickly dunk them back into the hot water to reheat. Divide among four bowls.",
    "Divide the chard, carrots, and fennel shavings over the noodles in each bowl, then cover each serving with the hot broth. Top with the reserved fennel fronds, shallots, and fennel seeds (about ¼ teaspoon per bowl). Serve immediately, passing the lime wedges, chilies, ginger, and herbs at the table."
  ],
  "author": ""
}