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": "Vegetarian Pho Broth",
  "description": "Like ramen, traditional versions of pho broth rely on meat for richness, body, and flavor. Vegetarian adaptations are a more delicate affair, and the bright herbs, warm spices, and sweetness of the vegetables must shine in balance. This recipe makes a satisfying stand-alone broth that has the power to nourish and rejuvenate.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 large or 2 small onions, peeled and quartered lengthwise",
        "2 ounces fresh ginger (a 3- to 4-inch piece, depending on thickness)",
        "2 tablespoons peanut oil",
        "2 medium leeks, white and green parts, coarsely chopped into 1-inch pieces",
        "2 large carrots, coarsely chopped into 1-inch pieces",
        "1 medium daikon radish (12 ounces), peeled and coarsely chopped into 1-inch pieces",
        "10 garlic cloves, peeled",
        "1 stalk fresh lemongrass, smashed and coarsely chopped",
        "3 whole star anise",
        "3 whole cloves",
        "2 cinnamon sticks",
        "½ teaspoon fennel seeds",
        "5 dried shiitake mushrooms",
        "Small handful of fresh cilantro stems",
        "4 quarts cold water"
      ]
    }
  ],
  "instructions": [
    "Preheat the broiler. Arrange the onions and ginger on foil-lined baking sheet. Once the broiler is hot, broil the vegetables close to the heat source until charred all over, flipping them with tongs as needed. Remove the onions if they cook more quickly than the ginger, or vice versa.",
    "Alternatively, char the onions and ginger over the open flame of a gas burner, turning them periodically, until blackened all over. This will need to be done in a few batches.",
    "Heat the oil in a stockpot over medium-high heat. Once hot, add the leeks, carrots, daikon, garlic, lemongrass, star anise, cloves, cinnamon, and fennel seeds. Stir to coat in the oil, then cover and cook for 5 minutes, until fragrant and the colors of the vegetables are vibrant.",
    "Coarsely chop the charred ginger, then add it, the onions, and the mushrooms to the pot and cover with cold water; you'll need about 4 quarts.",
    "Bring to a boil, then reduce to a gentle simmer and cook for 1 hour, at which point the broth should be strongly flavored.",
    "Add the cilantro stems and cook for another 5 minutes.",
    "Strain the broth through a cheesecloth-lined sieve, in batches as necessary, gathering up the ends of the cheesecloth so as to squeeze out as much liquid as possible.",
    "Once completely cooled, pack in containers and store in the refrigerator for up to 1 day or in the freezer for up to 2 months."
  ],
  "author": null
}