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": "SUPER SPICY MABO TOFU",
  "description": "Otonashi and Angel enjoy some \"infamous mabo tofu that's too spicy for anyone to eat\" while eating alone in the cafeteria and breaking a school rule while doing so. Here, Otonashi learns that Angel has a high tolerance for spicy food. Though the circumstances are a little bit dire, it could almost be considered a date! Hopefully, when you make this dish for your crush, you aren't dead in what could be the equivalent of purgatory in a high school, fighting the Shadows and trying to move on, instead of enjoying this lovely meal for two with some candles and flowers. You may be more familiar with this dish by its Chinese name, mapo tofu.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "TOFU PREPARATION",
      "ingredients": [
        "1 package (500 g) soft tofu, cut in half crosswise and then slice into 1-inch (2.5 cm) cubes",
        "½ teaspoon salt"
      ]
    },
    {
      "section": "SICHUAN PEPPERCORN POWDER AND OIL",
      "ingredients": [
        "1 teaspoon Sichuan peppercorns",
        "1½ tablespoons canola oil (or any neutral oil)"
      ]
    },
    {
      "section": "SUPER SPICY MABO TOFU",
      "ingredients": [
        "½ tablespoon canola oil (or any neutral oil)",
        "4 cloves garlic, minced",
        "1 piece (1 inch, or 2.5 cm, long) ginger root, minced",
        "2 green scallions, white and green parts separated, thinly sliced, divided",
        "2 tablespoons Chinese fermented soybeans (doubanjiang), minced",
        "11 tablespoons Chinese fermented black beans (douchi), minced",
        "1½ teaspoons sugar",
        "14 pound (113 g) ground beef (substitute with pork, mushrooms, or lentils)",
        "1½ cups (360 ml) unsalted chicken stock (substitute vegetable stock or water)",
        "½ tablespoon cornstarch",
        "½ teaspoon sesame oil"
      ]
    }
  ],
  "instructions": [
    "1 To prepare the tofu: Bring a medium pot of water to a boil. Add the salt, then carefully slide in the tofu. Boil for 2 minutes, or until some pieces are floating. Boiling makes the tofu firmer, helping it keep its shape in the sauce. Carefully remove the tofu from the water using a slotted spoon and set aside.",
    "2 To make the Sichuan peppercorn powder and oil: Heat a large pot (or wok) over low heat, then add the Sichuan peppercorns and toast them without oil until fragrant, 2 to 3 minutes. Remove from the heat.",
    "3 In a well-ventilated area, grind the toasted Sichuan peppercorns into a fine powder using the mortar and pestle or spice grinder. Be careful not to inhale the peppercorn fumes. Heat the same large pot over medium heat, then add 1½ tablespoons of canola oil. Add half of the toasted Sichuan peppercorn powder and let bubble for 2 minutes to create Sichuan peppercorn oil. Transfer to a heatproof bowl and set aside.",
    "4 To make the super spicy mabo tofu: Heat the ½ tablespoon of canola oil in the same pot over medium heat. Add the garlic, ginger, and white parts of the scallions and cook until fragrant and slightly browned. Add the fermented soybeans and constantly stir until the red oils release, about 2 minutes. Add the fermented black beans and sugar and mix until combined. Add the ground beef. Cook, breaking up the ground beef into fine crumbles with a wooden spoon, until browned, crisp, and oils release, 5 to 6 minutes.",
    "5 Add the chicken stock. Mix until everything is incorporated and the pastes are dissolved in the stock. Increase the heat to medium-high and bring to a boil.",
    "6 In a small bowl, combine the cornstarch and 1 tablespoon of the liquid from the pot to make a slurry. Add the slurry to the pot and stir to mix well. Cook for another 2 minutes, or until the sauce thickens and becomes glossy.",
    "7 Reduce the heat to low, then add the tofu to the pot. Let simmer until warmed through, 1 to 2 minutes. Pour the sauce over the tofu, or carefully push the tofu forward with a spatula, to mix with the sauce. Do not attempt to flip the tofu, as it will break.",
    "8 Finish by adding 1 tablespoon of the Sichuan peppercorn oil, 1/4 teaspoon of the Sichuan peppercorn powder (or to taste), and the sesame oil, gently mixing in the same manner as in step 7.",
    "9 Tilt the pot to slide all its contents into a shallow serving bowl. Sprinkle with the green parts of the scallions and more Sichuan peppercorn powder."
  ],
  "author": null
}