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": "Summer Ramen",
  "description": "Corncobs provide a clear, summery corn flavor in this broth, which pairs beautifully with the kombu and the spiciness of fresh ginger. That summery flavor gets reinforced with raw corn kernels, ripe tomatoes, and a handful of basil at the very end. Definitely cook the eggs to a soft or molten yolk, which thickens the broth slightly when you stir it into the soup.",
  "subtitle": "Corn Broth, Tomatoes, Basil",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 ears corn, husked",
        "1 white or yellow onion, coarsely chopped",
        "3 plump garlic cloves, smashed",
        "½ ounce fresh ginger (1 thumb-sized piece), peeled and sliced into thin rounds",
        "10 cups water",
        "Four 2-inch squares kombu",
        "1 teaspoon fine sea salt",
        "8 ounces dried or 12 ounces fresh ramen noodles",
        "½ cup halved cherry tomatoes",
        "4 large boiled eggs, molten yolks (optional)",
        "½ cup fresh basil leaves, coarsely chopped",
        "2 scallions, green and white parts, thinly sliced on the bias",
        "Rayu or Chili Oil, for serving",
        "Togarashi Blend (store-bought), for serving"
      ]
    }
  ],
  "instructions": [
    "Cut the kernels off the corn: Place each corncob in the middle of a big cutting board. You can hold each piece upright or on its side. Using a sturdy chef's knife, cut downward or across to remove strips of kernels, rotating the cob as needed until you've worked all the way around the cob. Reserve the kernels.",
    "Place the stripped ears in a saucepan with the onion, garlic, ginger, and the water. Bring to a boil, reduce the heat to low, cover the pan partially, and simmer for 25 minutes. Add the kombu and remove from the heat. Cover and let stand for 20 minutes. Strain the broth and discard the solids, wipe out the saucepan, and then return the strained broth to the saucepan. Add the salt and taste, adding additional salt if needed. Let stand, covered, over low heat until ready to serve.",
    "Bring another saucepan of salted water to boil. Add the noodles, in a strainer basket or the pasta insert that comes with your stockpot, if you have one, and cook until tender, usually 4 to 7 minutes for dried (or according to the package instructions), or 60 to 90 seconds for fresh. 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 among four bowls.",
    "Divide the tomatoes, reserved corn kernels, and eggs, if serving, over the noodles in each bowl. Cover each serving with the hot broth and scatter the basil and scallions on top. Serve immediately, passing the condiments at the table."
  ],
  "author": ""
}