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": "Spinach Cheese Quiche",
  "description": "This quiche recipe, inspired by Fullmetal Alchemist: Brotherhood, replicates Gracia Hughes' delicious quiche, a dish so good it's almost comparable to their mother's. Follow Edward and Alphonse's journey as you enjoy this savory treat.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Butter Piecrust",
      "ingredients": [
        "1½ cups (180 g) all-purpose flour, plus more for dusting",
        "Pinch of salt",
        "¾ cup (150 g) unsalted cold butter, cut into ½-inch (12 mm) cubes",
        "1 large egg, beaten",
        "1/4 cup (60 ml) ice water, plus more if needed"
      ]
    },
    {
      "section": "Filling",
      "ingredients": [
        "4 strips bacon, cut into 1/4-inch (6 mm) pieces",
        "1 small onion, cut into small dice",
        "2 cups (60 g) spinach leaves",
        "4 large eggs",
        "1 tablespoon cornstarch",
        "1½ cups (360 ml) heavy whipping cream",
        "½ cup (72 g) diced Brie",
        "¼ teaspoon grated nutmeg",
        "1/4 teaspoon freshly ground black pepper"
      ]
    },
    {
      "section": "For Serving",
      "ingredients": [
        "Simple salad"
      ]
    }
  ],
  "instructions": [
    "To make the butter piecrust: In a large bowl, stir together the flour and salt. Add the cold butter and squish the butter into the flour mixture with your fingertips until the entire mixture resembles a mealy or sandy texture. Add the 1/4 cup (60 ml) ice water and knead until a clump of dough forms. (Every brand of flour required different hydration; if your dough does not form into a clump, then add small amounts of ice water until it comes together.)",
    "Dust the work surface and rolling pin with flour and roll out the dough until it's ½ inch (3 mm) thick, then place it on the 9-inch (23 cm) fluted tart/quiche pan. Let the dough overhang the edges and carefully press it into the grooves of the pan using the back of your hand. Cut the overhanging dough 1 inch (2.5 cm) from the top of the pan-the extra overhang will ensure the dough does not shrink during cooking. Place the pie shell in the freezer, uncovered, for 30 minutes.",
    "Preheat the oven to 400°F (205°C; gas mark 6). Take the pie shell from the freezer and place some parchment paper on top. Weigh down the center with the pie weights.",
    "Bake for 25 minutes, then take out of the oven and remove the parchment paper and pie weights. Bake for another 10 to 15 minutes, until golden. Remove from the oven a second time and let cool to room temperature. Keep the oven on and reduce the heat to 350°F (175°C; gas mark 4).",
    "Meanwhile, make the filling: Heat a large skillet over medium heat, then fry the bacon pieces until crispy. Transfer to a paper towel-lined plate and discard the extra grease from the skillet. Let cool.",
    "Add the onions to the skillet and cook over medium heat until translucent and soft, about 2 minutes, then add the spinach and cook until wilted, about 1 minute. Remove from the heat and transfer to a cutting board. Roughly chop the mixture until the spinach is halved in length, then thoroughly pat dry with paper towels.",
    "In a large bowl, whisk the eggs and cornstarch until the egg white clumps are smoothed out. Add the heavy cream and whisk again, then add the diced Brie, nutmeg, pepper, cooled bacon, and mixture of onions and spinach. Mix everything together, then pour the filling into the cooled piecrust. Cover the edges of the piecrust with aluminum foil.",
    "Bake for 40 to 45 minutes, until the top has set and the quiche has a slight jiggle but is not soupy. Remove from the oven and let the quiche cool for 15 to 20 minutes to solidify.",
    "Carefully remove the quiche from the pan and take off the foil. Cut the quiche into wedges and serve cold or warm with the simple salad."
  ],
  "author": null
}