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": "Soufflé Omelet",
  "description": "While Soma Yukihira's father spends the next three years traveling and cooking around the world, he sends Soma to the Totsuki Culinary Academy. The program is cutthroat, and the students participate in shokugeki (food competitions) to prove themselves as culinary experts. In this two-episode challenge, Soma and his fellow classmates are tasked to prepare a buffet-style egg dish \"with a fresh sense of wonder\" to serve at breakfast the following morning for a large, discerning crowd. Soma's soufflé omelets give him some grief, but I added a special ingredient to help stabilize the omelets so that they don't deflate: sugar!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "TOMATO SAUCE",
      "ingredients": [
        "2 large hothouse tomatoes",
        "1 tablespoon olive oil",
        "1 shallot, minced",
        "2 cloves garlic, minced",
        "1 tablespoon tomato paste",
        "1 teaspoon dried oregano",
        "¼ teaspoon sugar",
        "Salt and black pepper, to taste"
      ]
    },
    {
      "section": "SOUFFLÉ OMELETS",
      "ingredients": [
        "6 large eggs, separated into yolks and whites",
        "½ teaspoon sugar",
        "2 tablespoons heavy whipping cream",
        "Pinch each salt and black pepper",
        "1 tablespoon butter, divided, for cooking",
        "Dried parsley, to taste, for serving"
      ]
    }
  ],
  "instructions": [
    "To make the tomato sauce: Place the tomatoes on a cutting board and draw an X with a sharp knife on the skin at the top and bottom of each one for easy peeling.",
    "Transfer the tomatoes to a heatproof bowl, pour over some boiling water to cover, and let sit for 2 minutes, or until the skin starts to peel.",
    "Remove the tomatoes from the water using a slotted spoon and set on a cutting board to cool.",
    "Once cool to the touch, peel and discard the skin and chop the flesh into small dice.",
    "In a medium saucepan, heat the olive oil over medium heat, then add the shallots and cook until translucent, about 2 minutes.",
    "Add the garlic and cook until fragrant, about 2 minutes more, then stir in the tomato paste and cook for another 2 minutes, or until red oils release.",
    "Stir in the diced tomatoes, oregano, and ½ teaspoon sugar and season with salt and pepper.",
    "Simmer for 8 minutes, or until the tomatoes have softened and the sauce has slightly thickened.",
    "To make the soufflé omelets: In a medium bowl, using a hand mixer with a whisk attachment, mix the egg whites and ½ teaspoon sugar until stiff peaks form.",
    "In a large bowl, whisk together the egg yolks, heavy cream, and pinch each of salt and pepper.",
    "Gradually add the egg white mixture to the yolk mixture in three additions, gently folding in with a spatula until fully combined after each addition.",
    "In a medium nonstick skillet (with a lid), heat ½ tablespoon of the butter over medium heat.",
    "Add half of the egg batter and spread it into a circle 1 inch (2.5 cm) thick.",
    "Cover with the lid and reduce the heat to medium-low.",
    "Cook for 3 minutes, then add a splash of water around the omelet directly onto the pan to create steam.",
    "Cover with the lid again and cook for another 3 minutes, or until the surface has set and the omelet is lightly browned and has a slight wiggle when the pan is shook.",
    "Transfer the soufflé omelet to a plate and fold in half immediately.",
    "Repeat this step with the remaining ½ tablespoon butter and the egg batter.",
    "Top the soufflé omelets with the tomato sauce, sprinkle with dried parsley, and serve."
  ],
  "author": null
}