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": "Fried Eggs",
  "description": "The whites of an egg consist of two parts, the more viscous inner albumen, and the thinner outer one. The thinner,\nouter albumen is what spreads unattractively when you crack the egg into the pan. If you want to make an\nespecially photogenic fried egg-one that's more evenly round and plump the outer albumen can be strained off\nby cracking the egg into a small sieve and gently shaking it until it runs off. Eggs fried gently over low heat will\nhave a soft, delicate texture, and eggs cooked over higher heat will develop a crispy, frilly edge that's appealing.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "Neutral-tasting oil",
        "Large eggs",
        "Salt",
        "½ teaspoon water or soy sauce per egg"
      ]
    }
  ],
  "instructions": [
    "For soft-fried eggs: Heat a skillet over low heat (if your burner runs hot, set the skillet over a flame tamer, see page 220).",
    "A small, 6-inch skillet will only fit one egg; larger 12- to 15-inch skillets will fit up to three.",
    "Add enough oil to coat the base of the skillet.",
    "Once hot, crack in the eggs and sprinkle with salt.",
    "Cook for 60 to 90 seconds, until the whites appear set.",
    "Sprinkle water or, if desired, soy sauce over the eggs, cover, and cook for another 1 to 3 minutes, until the whites are set and the yolks are cooked to your liking.",
    "For crispy-fried eggs: Heat a skillet over medium-high heat.",
    "A small, 6-inch skillet will only fit one egg; larger 12- to 15-inch skillets will fit up to three.",
    "Add enough oil to liberally coat the base of the skillet.",
    "Once hot, crack in the eggs and sprinkle with salt.",
    "Lower the heat to medium-low.",
    "Use a paring knife to pop any bubbles that develop, and cook for about 60 seconds, tilting the pan back and forth a bit so that some of the excess oil runs over the tops of the eggs, until the whites are mostly set.",
    "Sprinkle water or, if desired, soy sauce over the eggs, cover the skillet, and cook for another 30 to 60 seconds, until the whites are set and the yolks are cooked to your liking."
  ],
  "author": null
}