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": "Mystery Sizzling Steak",
  "description": "This episode is aptly named, as Ken Kaneki is attacked by Rize (a ghoul), barely survives, and turns into a half-ghoul as a result of having Rize's organs transplanted into him. Because of his new anatomy, Kaneki is now dependent on ... well, let's just say that it's a mystery. For my version of mystery sizzling steak, however, I made the classic Japanese hamburg steak that Kaneki enjoys earlier in the episode on his \"date\" with Rize. It is drizzled with a rich red wine sauce and served on a sizzling plate for extra flair.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Sides",
      "ingredients": [
        "4 small baking potatoes, sliced into wedges",
        "1 head broccoli, cut into 1-inch (2.5 cm) pieces",
        "1 tablespoon oil",
        "2 teaspoons garlic powder",
        "2 teaspoons onion powder",
        "Salt and black pepper, to taste"
      ]
    },
    {
      "section": "Hamburg Steak",
      "ingredients": [
        "1 tablespoon oil, divided, for cooking",
        "1 medium onion, finely chopped",
        "4 cloves garlic, minced",
        "4 teaspoon plus pinch salt, divided",
        "1 pound (454 g) ground beef",
        "3 teaspoons garlic powder",
        "2 teaspoons onion powder",
        "½ teaspoon smoked paprika",
        "Pepper, to taste"
      ]
    },
    {
      "section": "Red Wine Sauce",
      "ingredients": [
        "1 tablespoon butter",
        "½ tablespoon oil",
        "1½ tablespoons flour",
        "½ cup (80 ml) red wine",
        "½ cup (80 ml) unsalted beef stock",
        "½ teaspoon Dijon mustard",
        "Salt and black pepper, to taste"
      ]
    }
  ],
  "instructions": [
    "To make the sides: Preheat the oven to 450°F (230°C; gas mark 8). Line a sheet pan with parchment paper and set aside.",
    "In a medium bowl, toss the potato wedges and broccoli with the 1 tablespoon oil, 2 teaspoons each garlic and onion powders, and salt and pepper. Spread the potatoes and broccoli in a single layer on the prepared sheet pan. Bake for 7 minutes, then remove the pan from the oven and transfer the broccoli from the pan to a plate. Return the potatoes to the oven to cook for 23 minutes more, flipping them halfway through the baking time.",
    "Meanwhile, make the hamburg steak: Heat a medium skillet (with a lid) over medium heat, then add ½ tablespoon of the oil. Once hot, add the onions and reduce the heat to medium-low. Cook, stirring occasionally, for 12 to 15 minutes, or until caramelized in color. Add the garlic to the onions and cook for 2 minutes. Stir in the pinch of the salt, then remove from the heat and let cool to room temperature.",
    "In a large bowl, combine the ground beef, 3 teaspoons garlic powder, 2 teaspoons onion powder, smoked paprika, remaining ¾ teaspoon salt, and pepper to taste, and cooled onion-garlic mixture. Mix until well combined and sticky. (You may test the flavor by frying a small piece of the mixture and adjusting the seasonings as you see fit.) Form the mixture into 4 patties.",
    "Add the remaining ½ tablespoon oil to the same skillet that the onions and garlic were cooked in and heat over medium heat. Add the hamburg patties and cook for 3 minutes per side, or until browned, then cover with the lid and cook for another 7 minutes, or until desired doneness (for medium, cook to an internal temperature of 155°F, or 69°C). Remove the patties from the pan and place on a paper towel-lined plate. Preheat the sizzling plates.",
    "To make the red wine sauce: Add the butter and ½ tablespoon oil to the same pan that the hamburg patties were cooked in. Once the butter is melted, add the flour and stir until it forms a paste. Add the red wine and whisk until there are no lumps and the liquid makes a soft sizzle sound to indicate that the alcohol has evaporated. Add the beef stock, Dijon mustard, and salt and pepper, then cook for 2 minutes while stirring to combine. Transfer to a gravy boat.",
    "To serve: Place the heated sizzling plates on their bases, then place a hamburg steak in the center of each plate with some roasted broccoli and potatoes at the right of it. Drizzle the meat with the red wine sauce."
  ],
  "author": null
}