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": "Mom's Morning Casserole",
  "description": "M\nly mom actually doesn't make a casse-\nrole like this, I was just inspired by those\nI magazines at the supermarket check-\nout-the ones with recipes that begin with a thing of\nfrozen hash browns and end with a tub of \"processed\ncheese food.\" This casserole uses a bunch of mixing\nbowls but comes together easily and makes a flavorful\nand filling meal: a layer of paprika potatoes, a layer\nof scrambled tofu, and a layer of fennel-spiked tem-\npeh and chopped red bell pepper, all topped off with\nsome melted cheese. You can use your favorite cheeze\nsauce recipe in place of packaged vegan cheese or the\nCheesy Sauce (page 217). This casserole makes a lot\nof food and tastes great at room temperature, mak-\ning it a perfect potluck recipe. Serve with a salad or\nsautéed greens.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the potato layer",
      "ingredients": [
        "2 large yellow potatoes (about 1½ pounds)",
        "1 tablespoon olive oil",
        "2 teaspoons sweet paprika",
        "½ teaspoon salt"
      ]
    },
    {
      "section": "For the tempeh layer",
      "ingredients": [
        "1 pound tempeh",
        "1 red bell pepper, seeded and finely chopped",
        "2 garlic cloves, minced",
        "2 tablespoons soy sauce",
        "1 teaspoon olive oil",
        "1 tablespoon fresh lemon juice (juice of lemon)",
        "1 teaspoon fennel seed, crushed",
        "2 teaspoons dry rubbed sage (not powdered)",
        "Fresh black pepper"
      ]
    },
    {
      "section": "For the tofu layer",
      "ingredients": [
        "2 pounds firm or extra-firm tofu",
        "2 garlic cloves, minced",
        "2 tablespoons soy sauce",
        "2 teaspoons olive oil",
        "1 tablespoon fresh lemon juice (juice of lemon)",
        "2 teaspoons ground cumin",
        "2 tablespoons chopped fresh thyme (2 teaspoons if using dried)",
        "½ teaspoon turmeric",
        "Fresh black pepper",
        "Salt, to taste",
        "2 tablespoons nutritional yeast (optional)",
        "½ pound shredded vegan cheese"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 350°F.",
    "Slice the potatoes width-wise into 1/4-inch-thick slices.",
    "You don't need to break out a ruler and measure them, but be careful to cut evenly and to not make them too thick or they won't cook through.",
    "Spread them out in an 11 x 13-inch baking pan to make sure that everything will fit (overlapping is necessary).",
    "Drizzle in the olive oil, add the paprika and salt, and use your hands to coat the potato slices.",
    "Then place them in overlapping layers to cover the bottom of the pan.",
    "Bake for 25 minutes while you prepare the other layers.",
    "If you aren't done preparing the other layers by the time 25 minutes is up, that's okay, just remove potatoes from the oven and set aside until ready.",
    "The potatoes should be easily pierced with a fork; if they are not then bake for a few minutes more.",
    "MAKE THE TEMPEH LAYER",
    "In a small mixing bowl, crumble the tempeh into pieces ranging in size from pea-size to popcorn-size.",
    "Add the remaining tempeh layer ingredients and mix together until tempeh is coated.",
    "MAKE THE TOFU LAYER",
    "Give the tofu a squeeze over the sink to release some of the water.",
    "Place in a medium-size mixing bowl and use a fork to mash the tofu into a ricotta consistency.",
    "Add the remaining tofu layer ingredients and mix well.",
    "Taste for salt.",
    "Your potatoes should be done baking by now.",
    "Remove them from the oven.",
    "Spread the tofu over the potatoes and press it firmly into the pan with a spatula (careful, because the pan is still hot).",
    "Sprinkle the tempeh over the tofu and return pan to the oven.",
    "Bake for 20 minutes.",
    "Remove the casserole from the oven and sprinkle the cheese over the top.",
    "Return it to the oven and bake for 10 more minutes.",
    "If the cheese hasn't melted, place in the broiler for a minute or two.",
    "If you're using a cheese sauce instead, then there's no need to remove the casserole from the oven after the first 20 minutes. Just bake for 30 minutes total and pour the cheese sauce over the top when done.",
    "Let cool for about 10 minutes, slice into eight pieces, and serve."
  ],
  "author": null
}