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": "Mu Shu Pork",
  "description": "Pick up shredded cabbage, shredded carrots, peeled garlic cloves, ground pork, and chopped red onion to whip up this old-school classic in no time at all. Use a mini chopper for the garlic and ginger, and the only prep you're left with is slicing the shiitakes and snow peas. When I was a kid, this was my favorite Chinese (-American) dish. The Plum Sauce is optional, but I like the combo of a little spicy sweetness with my pork dishes.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "½ cup vegetable broth",
        "2 tablespoons Cybele's Soy-Free Soy Sauce or coconut amino acids",
        "2 tablespoons canola oil",
        "I tablespoon rice vinegar",
        "I tablespoon cornstarch or tapioca starch",
        "I teaspoon honey",
        "I tablespoon canola oil",
        "8 ounces ground pork",
        "I cup chopped red onion",
        "2 tablespoons minced or grated ginger",
        "2 large cloves garlic, minced or pressed",
        "I cup thinly sliced shiitake mushrooms",
        "½ teaspoon salt",
        "3 cups shredded cabbage",
        "4 ounces snow peas, sliced into thin slivers vertically",
        "I cup shredded carrot",
        "2 green onions, white and green parts, chopped",
        "12 (4½-inch) corn tortillas or rice paper wrappers"
      ]
    },
    {
      "section": "Plum Sauce",
      "ingredients": [
        "I cup plum jam",
        "½ teaspoon garlic, finely minced or pressed",
        "2 teaspoons minced or grated ginger",
        "2 tablespoons cider vinegar",
        "1/4 teaspoon salt",
        "I tablespoon Sriracha or other chile-garlic sauce"
      ]
    }
  ],
  "instructions": [
    "To make the stir-fry sauce, combine the sauce ingredients in a jar or small plastic container, cover tightly, and shake until the honey and tapioca starch are completely dissolved.",
    "Heat the canola oil over high heat in a nonstick wok or large skillet until almost smoking.",
    "Add the pork, onion, and ginger. Cook, stirring, for 3 minutes, until the pork is no longer pink and the onion is tender, being sure to break up the pork with a spoon so it browns into a nice crumble. Add the garlic and mushrooms and cook, stirring often, for 5 minutes more, until the mushrooms are starting to brown. Add the salt, and toss.",
    "Add the cabbage, snow peas, carrot, and green onions. Cook, stirring, for 2 minutes. Add the stir-fry sauce and cook for 3 minutes more, stirring. Give it the full 3 minutes for the flavors to develop and meld, and for the sauce to thicken.",
    "Serve with the tortillas or rice paper wrappers and the Plum Sauce.",
    "Combine all the ingredients in a pot and bring to a simmer over high heat. Reduce to medium-low and cook for 5 minutes, stirring often. Let cool to room temperature. Puree in a blender. You will have about 1 cup; store covered in the refrigerator for several weeks."
  ],
  "author": ""
}