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": "Beer-Battered Tofu",
  "description": "If totally fried and greasy and yum is what you crave in the morning, then this is the recipe for you. It's a thick, fish-'n'-chips-type batter, so since you're frying, might as well make some French fries to go along with it. Serve with malt vinegar and please the Britophile in you.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 pound extra-firm tofu, drained and pressed",
        "2 tablespoons soy sauce",
        "Vegetable oil for frying",
        "1 cup all-purpose flour",
        "1 tablespoon cornstarch",
        "1/4 teaspoon baking powder",
        "½ cup cold dark beer",
        "½ cup cold water",
        "Salt for sprinkling"
      ]
    }
  ],
  "instructions": [
    "Lay out some paper towels or brown paper bags for absorbing the oil.",
    "Slice the tofu into eight pieces widthwise, then slice those pieces corner to corner, so that you have long triangles.",
    "Splash the soy sauce onto a plate and dredge the tofu slices in it. You can sprinkle on a little more if needed.",
    "Set the plate aside to let the tofu absorb the soy sauce while you prepare the batter.",
    "Preheat a large, heavy-bottomed pan (preferably cast iron) over medium heat.",
    "Pour in about a half inch of oil.",
    "In a large mixing bowl, use a fork to combine the flour, cornstarch, and baking powder.",
    "Make a well in the center of the flour and pour in the beer and water.",
    "Mix together until thoroughly combined.",
    "Test the oil by dropping in a drop of the batter; if rapid bubbles form around it then the oil is hot enough. If you have a thermometer then it should read between 325°F and 350°F.",
    "Fry the tofu in two batches by thoroughly coating the tofu slices in batter and slipping them carefully into the hot oil.",
    "Fry tofu for about 3 minutes on one side and 2 on the other, or until golden.",
    "Place on paper towels to drain.",
    "Sprinkle with salt while still hot.",
    "If you need to keep the tofu slices warm for up to an hour, place in a 200°F oven until ready to serve."
  ],
  "author": null
}