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": "Very Simple Pho",
  "description": "Pho is really all about the broth-and this is especially true of vegetarian pho. When it's an exquisite broth, the noodles and herbs are enough to complete the bowl. This recipe is the simplest possible and makes a light meal. Crispy-fried shallots lend a trace of savoriness, and for juicy crunch, I like to add sprouts or shoots, like mung bean sprouts or sunflower shoots. Use this as a starting point as you experiment with whatever herbs and vegetables you have on hand, drawing from the different treatments in the recipes that follow. Add any vegetables you like such as wilted greens or little wisps of crunchy carrots or radish. Fresh chives, shiso, and lemon verbena used sparingly are lovely additions here.",
  "subtitle": "Sprouts or Shoots, Frizzled Shallots, Abundant Herbs",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1½ quarts Vegetarian Pho Broth (page 216) or Shortcut Pho Broth (page 217)",
        "1½ teaspoons sugar",
        "1 teaspoon fine sea salt",
        "8 ounces medium-width rice noodles",
        "2 cups loosely packed fresh basil, mint, and/or cilantro, for garnish",
        "Lime wedges, for garnish",
        "Hot fresh chilies, sliced into very thin rounds, for garnish",
        "Pounded Ginger Pulp (page 247) or freshly grated ginger, for garnish",
        "Chili Oil (page 237), Chili-Garlic Sambal (page 241), store-bought chili-garlic sauce, or another sauce such as sriracha, for garnish",
        "1 cup cubed soft tofu",
        "1 cup crunchy sprouts or shoots, such as mung bean sprouts or sunflower shoots",
        "1 cup Frizzled Shallots (page 244)"
      ]
    }
  ],
  "instructions": [
    "Place the pho broth in a pot and heat to a simmer.",
    "Stir in the sugar and salt, then taste, adjusting the seasonings as necessary.",
    "Keep covered over low heat until ready to serve.",
    "Meanwhile, bring a saucepan of water to boil and salt it generously.",
    "Add the noodles in a strainer basket or the strainer insert that comes with your stockpot if you have one, and cook until tender, usually 4 to 7 minutes or according to the package instructions.",
    "Lift out the noodles, reserving the cooking water, and thoroughly rinse the noodles under cold running water in order to remove excess starch.",
    "Quickly dunk them back into the hot water to reheat.",
    "Divide the noodles among four bowls.",
    "Arrange the fresh herbs, lime wedges, chilies, ginger, and chili oil on a large platter or on individual plates at the table.",
    "Ladle the hot broth over the noodles in each bowl, then divide the tofu, sprouts, and shallots over the top.",
    "Serve immediately, allowing diners to add the fresh herbs and the remaining garnishes as they please."
  ],
  "author": ""
}