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": "Grouper with Asian Vegetables, Sticky Rice, and Ginger-Soy Broth",
  "description": "California Grill features a lively onstage kitchen where guests can hear the sounds and catch a glimpse of meals being prepared. Food offerings at this location draw inspiration from California to highlight fresh seasonal ingredients and various combinations of international cuisine elements.",
  "subtitle": "Mains and Sides",
  "ingredients": [
    {
      "section": "For Ginger-Soy Broth",
      "ingredients": [
        "2 tablespoons extra-virgin olive oil",
        "3 shallots, peeled and finely chopped",
        "1 (2-inch) piece ginger, peeled and finely chopped",
        "1 clove garlic, peeled and finely chopped",
        "1 jalapeño, seeds removed, finely chopped",
        "1/2 tablespoons finely chopped lemongrass",
        "1/2 teaspoons sesame oil",
        "1 cup chicken stock",
        "2 tablespoons rice vinegar",
        "2 tablespoons tamari",
        "1/3 cup low-sodium soy sauce",
        "2 tablespoons mirin",
        "1 tablespoon Vietnamese fish sauce",
        "1 tablespoon sweet soy sauce"
      ]
    },
    {
      "section": "For Sushi Rice",
      "ingredients": [
        "1 cup uncooked sushi rice",
        "1/4 cup rice wine vinegar",
        "1/2 tablespoons sugar",
        "1 teaspoon coarse salt"
      ]
    },
    {
      "section": "For Stir-Fry Sauce",
      "ingredients": [
        "1 tablespoon Vietnamese fish sauce",
        "2 tablespoons rice wine vinegar",
        "1/2 tablespoons sweet soy sauce",
        "2 tablespoons soy sauce",
        "1 tablespoon sesame oil",
        "2 tablespoons extra-virgin olive oil",
        "1 teaspoon finely chopped garlic",
        "1 teaspoon finely chopped ginger",
        "1 tablespoon sambal oelek (hot chili paste)",
        "1 tablespoon sugar",
        "1/4 teaspoon coarse salt"
      ]
    },
    {
      "section": "For Grouper",
      "ingredients": []
    }
  ],
  "instructions": [
    "For Ginger-Soy Broth",
    "Combine olive oil, shallots, ginger, garlic, and jalapeño in a medium saucepan. Cook over medium-high heat, stirring occasionally, until mixture begins to soften, about 5 minutes.",
    "Add the lemongrass and reduce heat to medium. Cook, stirring occasionally, for 5 minutes longer.",
    "Add remaining ingredients and reduce heat to low. Cook for 5 minutes, stirring occasionally.",
    "Remove from heat and cover. Let sit for 40 minutes. Strain and set aside until ready to serve",
    "For Sushi Rice",
    "Cook rice according to package directions.",
    "Combine vinegar, sugar, and salt in a small saucepan. Cook over high heat, stirring constantly, until sugar and salt dissolve.",
    "Remove from heat and pour over cooked rice, mixing until completely coated. Cover and set aside",
    "For Stir-Fry Sauce",
    "Whisk together all ingredients in a medium bowl. Cover and set aside until ready to use.",
    "For Grouper",
    "Preheat oven to 400°F. Pat the fish fillets dry with a paper towel, and season well on both sides with salt and pepper. Set aside.",
    "Combine hijiki and 2 tablespoons of water in a small bowl. Let soak for 30 minutes, then drain, discarding water. Set aside."
  ],
  "author": null
}