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": "Asian-Style Vegetable Stock",
  "description": "This excellent stock has a few important layers of flavor to give it depth and body.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "8 dried shiitake mushrooms, preferably ones that contain the stems",
        "1½ cups hot water, plus 10 cups water for the stock",
        "1 small or large daikon radish (about 1 pound), peeled and top trimmed off",
        "1 large carrot (about 8 ounces)",
        "1 leek (washed) or onion, root end trimmed",
        "1½ ounces ginger (3 thumb-sized pieces)",
        "5 plump garlic cloves",
        "1 bunch scallions",
        "2 tablespoons toasted sesame oil",
        "Two 2-inch squares kombu"
      ]
    }
  ],
  "instructions": [
    "Cover the dried mushrooms with the 1½ cups hot water in a bowl.",
    "Let stand for 20 to 30 minutes, until completely soft.",
    "Remove the mushrooms and separate the stems from the caps.",
    "Reserve the caps for another use and set the stems aside.",
    "Strain the liquid through a coffee filter into a small bowl or measuring cup and set aside.",
    "While the mushrooms are reconstituting, prepare the vegetables: Halve the daikon, carrot, and leek lengthwise and then chop into 3- to 4-inch lengths.",
    "Chop the ginger on the bias into ½-inch slabs.",
    "Smash the garlic and remove most of the skin.",
    "Cut the scallions into 2-inch lengths.",
    "Heat a stockpot over medium heat and add the oil.",
    "Once hot, add the prepared vegetables and the reserved mushroom stems.",
    "Toss the vegetables in the oil, then cover the pot and cook for 5 minutes, until fragrant and the vegetables are vibrant.",
    "Pour in the 10 cups water and increase the heat to high.",
    "Just as the water comes to a boil, reduce the heat and simmer, uncovered, for 25 minutes.",
    "Pour in the reserved mushroom soaking liquid.",
    "Remove the stock from the heat and add the kombu.",
    "Let cool completely.",
    "Strain the stock through a cheesecloth-lined sieve, gathering up the ends of the cheesecloth so as to squeeze out as much liquid as possible.",
    "At this point you can pack the stock in containers and store it in the refrigerator for 2 days or in the freezer for up to 2 months."
  ],
  "author": null
}