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": "Matzoh Brie",
  "description": "If you're Jewish or a New Yorker at all, you'll be really happy to have a workable vegan matzoh brie recipe. Maybe your mouth is already watering at the thought of the softened matzoh, lightly fried and spiked with just a few fried onions. If you aren't Jewish or a New Yorker, I am going to be honest and say that sometimes I have a really hard time explaining Jewish food in a way that makes it sound appealing to non-Jews. Often I read things on the Internet that say some of my recipes are \"weird\" and \"ethnic.\" I'll just invite you skeptics to loosen up and try this—it is classic Jewish comfort food! Diner Home Fries (page 117) or Red Flannel Hash (page 119) and a salad make the meal complete.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "6 matzohs, lightly salted and preferably whole wheat",
        "2 tablespoons olive oil",
        "1 medium onion, thinly sliced",
        "1/2 pound soft tofu, blended until smooth",
        "3/4 teaspoon salt",
        "½ teaspoon ground black pepper",
        "A handful chopped fresh dill for garnish"
      ]
    }
  ],
  "instructions": [
    "Break the matzoh into pieces that are about 12 to 2 inches big.",
    "Place them in a bowl and cover with warm tap water.",
    "Let them soak for 3 to 5 minutes, until they are softened but not falling apart.",
    "(Check them after 3 minutes; they should be flexible but still intact.)",
    "Then drain the matzoh in a colander.",
    "In the meantime, preheat a large skillet over medium-high heat.",
    "Sauté the onion in the oil for about 7 minutes, until the onion is browned and slightly caramelized.",
    "Add the matzoh and tofu and use a spatula to coat the matzoh with the tofu.",
    "Add salt and pepper.",
    "Cook the mixture for about 10 minutes, flipping often, until the matzoh is browned and most of the tofu has been cooked dry.",
    "I usually let it brown for a few minutes, use a spatula to cut it into pieces, then flip those pieces.",
    "Serve topped with chopped fresh dill."
  ],
  "author": null
}