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": "ASPARAGUS WITH HOLLANDAISE SAUCE",
  "description": "Hollandaise is traditionally made with eggs, one of the top eight food allergens. To replace eggs, vegan versions of the classic sauce usually rely on silken tofu. However, silken tofu (which is made from soy) is also among the top eight food allergens. So I had to put on my thinking cap to adapt this recipe. I replaced the eggs and/or silken tofu with a rice milk and olive and canola oil emulsion, and added a smidgen of turmeric and a little nutritional yeast for the lovely buttercup hue and also a flavor boost. And, of course, I used lemon juice, because that zip of acidity is the backbone of all hollandaise sauces. As a bonus, this hollandaise is vegan, too, so there's no salmonella risk.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "½ cup rice milk, cold",
        "4 teaspoons freshly squeezed lemon juice, plus more if needed",
        "1 tablespoon nutritional yeast",
        "¼ teaspoon cayenne pepper",
        "½ teaspoon turmeric",
        "1 small clove garlic, minced or pressed",
        "¼ teaspoon xanthan gum",
        "6 tablespoons olive oil",
        "6 tablespoons canola oil",
        "½ teaspoon fine sea salt",
        "1 bunch asparagus (about 1½ pounds)"
      ]
    }
  ],
  "instructions": [
    "To make the hollandaise, combine the rice milk with the lemon juice, nutritional yeast, cayenne, and turmeric in a blender. Blend on high speed until the spices disperse.",
    "Add the garlic and the xanthan gum and mix on high speed until foamy.",
    "With the blender running on high speed, use a liquid measuring cup to pour the oils, a little at a time, through the hole in the lid of the blender, until the hollandaise begins to emulsify.",
    "Add the salt, taste, and adjust the salt and lemon juice to taste if desired. You'll have about 1½ cups.",
    "To make the asparagus, trim or break off the tough ends. Set up a steamer basket in a pot, fill the bottom of the pot with water, and bring to a boil over medium-high heat.",
    "Add the asparagus to the steamer basket, cover, and steam until the asparagus is bright green and tender but still somewhat crisp, 3 to 6 minutes. Thinner asparagus will cook more quickly, so keep an eye on it.",
    "Remove the asparagus from the steamer.",
    "Serve with the hollandaise drizzled over the top. Transfer the remaining hollandaise to a jar and store, tightly covered, in the refrigerator for up to 1 week. Bring to room temperature before serving."
  ],
  "author": ""
}