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": "Vegetarian Curry Laksa",
  "description": "This fragrant, vibrantly colored, rich bowl called laksa can be thought of as the Malaysian street-food counterpart to Japanese ramen. Authentic, non-vegetarian versions call for seafood in most of the primary components. My vegetarian laksa is a little lighter, but still has a good deal of body from the coconut milk and a heady, fragrant spiciness from curry paste.",
  "subtitle": "Coconut, Green Beans, Tomatoes, Peanuts",
  "ingredients": [
    {
      "section": "For the Laksa",
      "ingredients": [
        "2 tablespoons coconut oil",
        "½ cup Red Curry Paste",
        "3 cups vegetable stock, preferably homemade",
        "1¾ cups coconut milk (one 14-ounce can)",
        "1 branch fresh curry leaves (optional)",
        "1 teaspoon fine sea salt",
        "1 teaspoon sugar",
        "2 cups mung bean sprouts",
        "4 ounces green beans, stem ends trimmed",
        "8 ounces dried or 12 ounces fresh ramen noodles",
        "1 cup shredded savoy or green cabbage",
        "4 large boiled eggs, firm yolks, halved",
        "½ cup quartered cherry tomatoes",
        "½ cup coarsely chopped roasted peanuts, for garnish",
        "1 cup coarsely chopped fresh cilantro leaves and tender stems, for garnish",
        "Lime wedges, for serving"
      ]
    },
    {
      "section": "For the Red Curry Paste",
      "ingredients": [
        "1 ounce dried hot red chilies (3 or 4)",
        "5 whole black peppercorns",
        "2 whole cloves",
        "1 tablespoon whole coriander seeds",
        "1 teaspoon whole cumin seeds, toasted",
        "½ teaspoon fennel seeds",
        "2 medium shallots",
        "1/2 ounce peeled galangal or ginger (about a thumb-sized knob)",
        "12 ounce peeled fresh turmeric (about thumb-sized knob)",
        "3 garlic cloves",
        "2 stalks lemongrass, white parts only, thinly sliced"
      ]
    }
  ],
  "instructions": [
    "Heat the coconut oil in a saucepan over low heat. Add the curry paste and cook, stirring frequently, until darkened, very fragrant, and caramelized, 20 to 30 minutes.",
    "Add a big splash of the vegetable stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan, then add the rest of the stock, the coconut milk, and curry leaves, if using. Bring to a simmer and cook gently for 20 minutes.",
    "Add the salt and sugar, then taste and adjust the seasonings as necessary. Remove from the heat.",
    "Bring a saucepan of water to boil and salt it lightly. Prepare an ice-water bath.",
    "Place the bean sprouts in a sieve and dip them into the boiling water for 10 seconds. Lift out of the water and immediately rinse under cold running water.",
    "Using the same boiling water, blanch the green beans for about 1 minute, until just tender (test by piercing one with a paring knife). Use a spider skimmer or slotted spoon to transfer the green beans to the ice-water bath, reserving the boiling water, then drain the green beans.",
    "Return the water to a 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.",
    "Top the noodles in each bowl with the bean sprouts, green beans, cabbage, eggs, and tomatoes. Divide the broth among the bowls.",
    "Garnish with the peanuts and cilantro and serve immediately, with the lime wedges on the side.",
    "To activate some of the flavors, and for a more sensory experience, toast the whole spices in a dry skillet over medium-low heat until aromatic, just a minute or two. And if you want a workout, make this curry paste in a big mortar and pestle.",
    "Trim the stems off the chilies. Combine with the peppercorns, cloves, and the coriander, cumin, and fennel seeds in a spice mill or a mini food processor until powdery. If using a spice mill, transfer to a food processor along with the remaining ingredients and pulse until a paste forms. If using a small food processor, add the remaining ingredients and process until a paste forms. Add water by the tablespoon to get the mixture moving if necessary. In an airtight container, the paste will keep for a few days in the refrigerator or for up to 3 months in the freezer."
  ],
  "author": null
}