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": "Shrimp \"Ebi” Katsu Sandwich",
  "description": "Gourmet Girl Graffiti is such a sweet and heartwarming anime/manga that feels like a love letter to family-found and related-as well as food. Shiina makes Kirin and Ryō this shrimp katsu sandwich after they pass their high school entrance exams, as a sign of victory and to \"win ev'ry (ebi) day.\" It's a play on words because ebi is the Japanese word for \"shrimp\" and katsu means \"fried cutlet\" as well as \"victory.\" This sandwich is sure to be as tasty as it is satisfying to eat!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "SHRIMP PATTIES",
      "ingredients": [
        "20 large black tiger shrimp, peeled and deveined",
        "1 large egg white",
        "1 tablespoon potato starch",
        "1 tablespoon sake",
        "Salt and black pepper, to taste",
        "Oil, for deep-frying"
      ]
    },
    {
      "section": "SHRIMP BATTER",
      "ingredients": [
        "2 large eggs, beaten",
        "½ cup (65 g) cornstarch",
        "1½ cups (120 g) panko bread crumbs"
      ]
    },
    {
      "section": "EGG SALAD FILLING",
      "ingredients": [
        "4 large eggs",
        "4 tablespoons Kewpie mayo",
        "¼ teaspoon sugar",
        "½ teaspoon salt"
      ]
    },
    {
      "section": "FOR ASSEMBLY",
      "ingredients": [
        "8 slices white bread",
        "Butter, to taste",
        "8 leaves Romaine lettuce"
      ]
    }
  ],
  "instructions": [
    "1 To make the shrimp patties: On a cutting board, mince 13 or 14 shrimp into a paste with a sharp knife and chop the remaining 6 or 7 shrimp into small pieces.",
    "2 Place the shrimp paste and chopped shrimp in a medium bowl, then add the egg white, 1 tablespoon potato starch, sake, and salt and pepper. Combine well, then divide the mixture into 4 pieces. Form each piece into a 2½ x 2-inch (6 × 5 cm) patty, then place each patty on an individual piece of parchment paper. Place the patties in the freezer until frozen, about 30 minutes, for easier handling.",
    "3 To make the shrimp batter: Place the 2 beaten eggs and cornstarch in a medium shallow bowl and combine until paste-like. Put the panko bread crumbs in a separate medium shallow bowl.",
    "4 Remove the frozen patties from the freezer and dip and cover with the egg mixture, then coat in the panko. (You can freeze the panko-covered shrimp patties for up to 1 week; defrost to room temperature before frying.)",
    "5 In a medium heavy-bottomed pot, heat at least 2½ inches (6 cm) of oil over medium heat to 350°F (175°C), measuring with a thermometer, or a few bread crumbs sizzling when they hit the hot oil. Once the shrimp patties are close to room temperature, place them on a spatula and slowly and carefully slide them into the oil. Deep-fry in batches, 2 patties at a time, for 4½ minutes, or until golden. Remove from the oil and place on a wire rack. Season each patty with a pinch of salt immediately.",
    "6 To make the egg filling: In a separate medium pot, bring enough water to a boil over medium-high heat to cover the 4 eggs. Once boiling, carefully submerge the eggs using a spoon and boil for 12 minutes. Remove from the pot using a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, remove the shells.",
    "7 Place the peeled eggs in a medium bowl, mash them with a fork, and then add the mayo, sugar, and ½ teaspoon salt.",
    "8 To assemble: Lightly toast the bread slices for 1 minute, then spread the bottom slices with butter. Add a layer of egg filling to the bottom bread slice of each sandwich, then top with a shrimp patty, 2 lettuce leaves, and a top bread slice. Slice off the crusts and cut the sandwiches in half. Serve hot or cold."
  ],
  "author": null
}