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": "Tofu Steak",
  "description": "The Western Restaurant Nekoya welcomes patrons from all worlds, including elves seeking vegan options.  This Tofu Steak, inspired by a request from the elf Fardania, features grilled tofu with a sweet and savory ponzu sauce, accompanied by honey-roasted vegetables and blanched spinach. It's a delicious and satisfying meal that commemorates a special occasion.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Honey-Roasted Vegetables",
      "ingredients": [
        "4 small carrots",
        "4 baby potatoes",
        "1 tablespoon olive oil",
        "1½ tablespoons honey",
        "1 teaspoon garlic powder",
        "½ teaspoon onion powder",
        "½ tablespoon finely chopped Italian flat-leaf parsley",
        "½ teaspoon salt",
        "¼ teaspoon black pepper"
      ]
    },
    {
      "section": "Blanched Spinach",
      "ingredients": [
        "1 bunch spinach",
        "Salt, for boiling water",
        "Ice cubes, for ice bath"
      ]
    },
    {
      "section": "Grilled Tofu",
      "ingredients": [
        "1 block (12 ounces, or 340 g) medium or firm tofu, cut in half crosswise",
        "1/4 teaspoon salt",
        "¼ cup (40 g) potato starch",
        "1 tablespoon oil, plus more if needed, for grilling"
      ]
    },
    {
      "section": "Ponzu Sauce",
      "ingredients": [
        "2½ tablespoons soy sauce",
        "2 tablespoons mirin",
        "2 tablespoons sugar",
        "1 clove garlic, grated",
        "1 scallion, trimmed and sliced in half lengthwise",
        "1 tablespoon lemon juice",
        "½ teaspoon lemon zest",
        "1 piece (1 inch, or 2.5 cm, square) dried kelp (kombu)"
      ]
    },
    {
      "section": "For Assembly",
      "ingredients": [
        "1 piece (12 inch, or 12 mm, long) Japanese radish (daikon), finely grated",
        "2 shiso leaves, thinly sliced"
      ]
    }
  ],
  "instructions": [
    "To make the honey-roasted vegetables: Preheat the oven to 350°F (174°C; gas mark 4). Line a baking tray with parchment paper and set aside.",
    "Trim the carrots, then slice them into 2-inch (5 cm) lengths. Use a tournée cut to shape each piece or trim the carrots into football shapes. Place the carrots on the prepared tray. Slice the potatoes into wedges, about the same size as the carrots, then place them on the prepared tray.",
    "Drizzle the veggies with the olive oil and season with the honey, garlic powder, onion powder, parsley, ½ teaspoon salt, and pepper. Mix and coat the veggies.",
    "Cover the tray with foil and bake for 15 minutes, or until the veggies are fork-tender.",
    "Meanwhile, make the blanched spinach: In a medium pot, bring enough water to a boil over medium-high heat to submerge the spinach bunch. In a medium bowl, prepare an ice bath with cold water and ice cubes and set aside.",
    "Once boiling, salt the water, then submerge the spinach bunch and boil for 30 seconds, or until bright green. Remove from the water using a slotted spoon and transfer to the ice bath until cool and to stop the cooking process, about 30 seconds. Remove, drain, and pat dry with paper towels. Trim the roots or stems, if necessary, and slice the bunch neatly in half lengthwise. Set aside.",
    "To make the grilled tofu: Cover the tofu in paper towels, place in a microwave-safe bowl, and microwave for 2 minutes. Drain the moisture that has seeped out and pat the tofu dry with paper towels",
    "In the grill pan, heat the oil over medium heat. In a small shallow bowl, mix the potato starch and ¼ teaspoon salt, then dredge the tofu halves in the mixture. Add the tofu to the pan immediately and grill for 3 minutes on each side, or until darkened with grill marks, adding more oil if needed. Remove the tofu from the grill pan to a plate and wipe away any oil residue with a paper towel. At this point, preheat the sizzling plates.",
    "Reduce the stovetop heat to low, then add all the ponzu sauce ingredients to the grill pan the tofu was cooked in. Let simmer until the sugar has dissolved, then pour the sauce into a heatproof bowl and discard the scallions and kombu.",
    "To assemble: Place the heated sizzling plates on their bases, then neatly stack half of the spinach on the left side of each plate, half of the roasted veggies on the right side, and a grilled tofu half in the middle. Top the tofu with the grated radish and thinly sliced shiso leaves. Just before serving, drizzle the ponzu sauce over the tofu."
  ],
  "author": null
}