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": "Hollandaise Sauce",
  "description": "This hollandaise sauce, perfect for Tofu Benny, is also a versatile addition to home fries, scrambled tofu, or anything else you desire. The recipe emphasizes whisking consistently to achieve a smooth, lump-free texture. Allowing the sauce to cool enhances the flavors and mellows the milk taste.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 tablespoons olive oil",
        "1/4 cup minced shallots (one shallot)",
        "1½ cups unsweetened almond milk (or soy milk)",
        "2 tablespoons plus 1 teaspoon arrowroot",
        "1/4 cup white wine",
        "3 tablespoons white wine vinegar",
        "1/4 teaspoon turmeric",
        "2 tablespoons vegetable broth powder",
        "2 tablespoons nutritional yeast",
        "1 tablespoon fresh lemon juice",
        "¼ teaspoon salt"
      ]
    }
  ],
  "instructions": [
    "In a saucier or small sauce pot, sauté the shallot in oil for about 3 minutes over medium heat.",
    "In the meantime, mix the milk with the arrowroot in a measuring cup.",
    "Stir until the arrowroot is mostly dissolved and set aside.",
    "Add the white wine and vinegar to the shallots.",
    "Turn the heat all the way up and bring to a boil.",
    "Cook for about 5 minutes, until the liquid has reduced to about 2 tablespoons.",
    "While it's reducing, you can add the turmeric and broth powder to the milk mixture.",
    "Once the liquid has reduced, add the milk mixture to the pan and lower the heat to medium.",
    "Whisk pretty consistently for 5 to 7 minutes, until the sauce thickens.",
    "I'll stress this point, because if you don't whisk it will be lumpy. So whisk!",
    "Once sauce is thickened, mix in the nutritional yeast, lemon juice, and salt.",
    "It tastes best if you let it cool for at least 20 minutes.",
    "The milk taste will mellow out and disappear and the flavors will all marry, so do cover and let it sit for a bit.",
    "If it cools too much, that's fine, just gently reheat.",
    "But it tastes best just slightly warmer than room temperature."
  ],
  "author": null
}