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": "Asuna's Steak Sandwich",
  "description": "Asuna's Steak Sandwich, inspired by Sword Art Online, features a flavorful teriyaki-marinated steak, accompanied by a savory omelet, fresh microgreens, and a touch of pomegranate, all served in a toasted French bread.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Steak",
      "ingredients": [
        "2 cloves garlic, grated",
        "¼ teaspoon ginger, grated",
        "½ tablespoon olive oil",
        "Salt and pepper, to taste",
        "2 hanger or skirt steaks (10% ounces, or 300 g, total), membranes removed"
      ]
    },
    {
      "section": "Teriyaki Sauce",
      "ingredients": [
        "¼ cup (60 ml) soy sauce",
        "1/4 cup (60 ml) sake",
        "¼ cup (60 ml) mirin",
        "2 tablespoons sugar"
      ]
    },
    {
      "section": "Omelets",
      "ingredients": [
        "4 large eggs, beaten, divided",
        "Salt and pepper, to taste",
        "1 tablespoon butter, divided"
      ]
    },
    {
      "section": "Assembly",
      "ingredients": [
        "2 loaves (6 inches, or 15 cm, long each) French bread (or recipe Sasha's Stolen Bread on this page)",
        "Mayonnaise, to taste",
        "1 cup (25 g) microgreens (or 4 leaves lettuce)",
        "8 white edible flowers",
        "2 tablespoons pomegranate seeds"
      ]
    }
  ],
  "instructions": [
    "To make the steak: In a medium bowl, stir together the garlic, ginger, olive oil, and salt and pepper. Add the steaks and turn to coat in the marinade. Cover the bowl and let marinate in the refrigerator for at least 1 hour, or up to overnight.",
    "Meanwhile, make the teriyaki sauce: Add all the sauce ingredients to a medium saucepan over medium heat and bring to a boil. Reduce the heat to medium-low and let the sauce reduce until thickened and glossy, stirring occasionally, 2 to 3 minutes. Transfer the sauce to a heatproof container and let cool to room temperature.",
    "Remove the steaks from the refrigerator and let come to room temperature. Heat a large skillet over medium-high heat. Cook the steaks for 3 minutes on one side, or until browned and crusted, then flip and cook for another 2 minutes, or until desired doneness (for medium, cook to an internal temperature of 135°F, or 57°C). In the last minute of cooking, drizzle 3 tablespoons of the teriyaki sauce onto the steaks and flip to cover each surface thoroughly. Place the steaks on a cutting board, let rest for 10 minutes, and then slice against the grain at a forty-five degree angle into thick pieces.",
    "To make the omelets: In a medium bowl, stir together the beaten eggs and salt and pepper. In a medium nonstick skillet, melt ½ tablespoon of the butter over medium heat, then add half of the beaten eggs. Cook to the desired doneness and, using a spatula, fold the edges into the middle from both sides of the pan to form a rectangle the width of the French bread. Transfer the omelet to a plate, then make a second omelet in the same pan with the remaining ½ tablespoon butter and beaten egg mixture.",
    "To assemble: Slice the French bread loaves in half lengthwise and toast the cut sides. Smear mayonnaise on the inside of the top half of each loaf. On the bottom half of each loaf, layer the ingredients in this order: microgreens or lettuce, 4 edible flowers, an omelet, 1 tablespoon pomegranate seeds, 5 or 6 slices of steak, more teriyaki sauce, and the top half of the loaf. Wrap the sandwiches in parchment paper, cut in half, and serve."
  ],
  "author": null
}