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": "Steamed rice with marinated soft-boiled eggs",
  "description": "A fine nutritional balance of animal and vegetable protein with slow carbohydrates and vitamins from the vegetables.",
  "subtitle": "A delightful combination of rice and marinated eggs",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "4 eggs",
        "2 garlic cloves",
        "5 cm of ginger",
        "3 tablespoons of wasabi",
        "250 ml of soy sauce",
        "5 tablespoons of aromatic vinegar",
        "5 tablespoons of water",
        "300 g of sushi rice",
        "1 tablespoon of seaweed",
        "2 large mushrooms",
        "1 carrot with its top",
        "4 green asparagus spears",
        "4 tablespoons of olive oil",
        "5 tablespoons of white wine vinegar"
      ]
    }
  ],
  "instructions": [
    "Immerse 4 eggs in boiling water for 6 minutes. Allow to cool, then shell.",
    "Peel and chop 2 garlic cloves and 5 cm of ginger. Place in a bowl along with 3 tablespoons of wasabi (keep aside one small teaspoonful). Add 250 ml of soy sauce, 5 tablespoons of aromatic vinegar, and 5 tablespoons of water, stirring well to dissolve the wasabi. Immerse the eggs in this marinade and set aside for 2 hours at room temperature.",
    "Rinse 300 g of sushi rice in a sieve then tip into a large bowl, cover with water and leave to soak until the rice grains are nice and white.",
    "Boil water in the pot of a couscoussier or steamer. Drain the rice and spread it evenly in the steamer basket. Cover and cook for 15 to 20 minutes then turn off the heat and leave the rice to swell in the basket for around ten minutes.",
    "While the rice is cooking, soak 1 tablespoon of seaweed in fresh water to eliminate the salt and then slice. Clean 2 large mushrooms, peel and wash 1 carrot with its top and 4 green asparagus spears. Cut the asparagus tips into 8 to 10 cm lengths. Slice all these vegetables into thin flakes with a mandoline slicer and set aside.",
    "Take a large ladleful of the egg marinade and filter it through a tea strainer. In a bowl or sauce boat, mix with the reserved teaspoon of wasabi and 4 tablespoons of olive oil.",
    "When the rice is cooked, tip it into a bowl, then lift and turn it over several times with a spatula, whilst adding 5 tablespoons of white wine vinegar, the seaweed and flaked vegetables. Arrange on the serving dish.",
    "Drain the eggs of their marinade and place them on top of the rice. Serve the sauce separately."
  ],
  "author": ""
}