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": "Tuna Poke Bowl",
  "description": "Poke has become a thing. Like most food trends, when done well, it's actually an amazing dish. Fresh fish, crunchy and tangy vegetables, the perfect amount of citrus, ginger, and sesame. Combine all those flavours with a beautiful egg yolk, and this dish comes alive. If you want to make this even healthier you can substitute whole grain brown rice or multigrain wild rice for the sushi rice. A perfect lighter brunch option!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Perfect Rice",
      "ingredients": [
        "2 cups (500 mL) sushi rice, such as Calrose",
        "2 cups (500 mL) water",
        "1/4 cup (60 mL) rice wine vinegar",
        "1/4 cup (60 mL) white wine vinegar",
        "2 tablespoons (30 mL) white sugar",
        "1 teaspoon (5 mL) salt"
      ]
    },
    {
      "section": "Poke Dressing",
      "ingredients": [
        "1/2 cup (125 mL) sesame oil",
        "Juice of 3 limes",
        "2 tablespoons (30 mL) rice wine vinegar",
        "1 tablespoon (15 mL) soy sauce",
        "1½ teaspoons (7 mL) grated fresh ginger",
        "1 teaspoon (5 mL) salt",
        "1 teaspoon (5 mL) wasabi paste",
        "1 teaspoon (5 mL) honey",
        "1 tablespoon (15 mL) sesame seeds"
      ]
    },
    {
      "section": "The Bowl",
      "ingredients": [
        "1 pound (450 g) sushi-grade ahi tuna steaks, cubed",
        "3/4 cup (175 mL) shelled edamame",
        "1 pear, diced",
        "4 radishes, thinly sliced",
        "3/4 cup (175 mL) diced celery",
        "1 teaspoon (5 mL) canola oil",
        "4 quail eggs",
        "1/4 cup (60 mL) sliced green onion",
        "2 large sheets of nori, torn into small pieces",
        "1 teaspoon (5 mL) sesame seeds"
      ]
    }
  ],
  "instructions": [
    "Rinse the rice in a strainer and transfer to a large saucepan. Add the water and bring to a boil over high heat.",
    "Once boiling, reduce the heat to low, cover, and cook for 10 minutes. Remove the pot from the heat, keeping the lid on.",
    "In another saucepan combine the rice wine vinegar, white wine vinegar, sugar, and salt. Simmer over low heat only long enough to dissolve the sugar and salt.",
    "Pour the vinegar solution over the cooked rice and fold everything together gently. Cover the pot and set aside to cool for at least 10 minutes.",
    "To make the dressing, in a medium bowl combine the sesame oil, lime juice, rice wine vinegar, soy sauce, ginger, salt, wasabi, honey, and sesame seeds. Stir to combine.",
    "Add the tuna to the dressing, stir to coat, and set aside to marinate for 3 minutes.",
    "Add the edamame, pear, radish, and celery and stir to coat.",
    "Place the bowl in the fridge until you are ready to serve. (This is best enjoyed within that first hour of making it, to avoid the acid in the dressing overcooking the tuna.)",
    "Heat the canola oil over medium heat in a small frying pan.",
    "Using a serrated knife, cut the top off the quail egg and tip the egg into the oil. Repeat with the remaining eggs.",
    "Fry for about 60 seconds. This is quick, so keep your eye on the pan! If the eggs start to bubble, remove the pan from direct heat and the residual heat will continue to cook the eggs.",
    "To assemble, divide the rice among 4 bowls. Top with the tuna and vegetable topping. Top each serving with a fried quail egg, green onion, nori, and sesame seeds."
  ],
  "author": null
}