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": "SINGAPORE CRAB BENNY",
  "description": "",
  "subtitle": "This dish is my best effort at marrying my two loves, Singaporean chili crab and eggs Benny. The spice and tanginess of the sauce mixed with the saltiness of the crab and the creaminess of the egg all work together perfectly. I might be biased, but this is probably my favourite dish in the entire book. And if it's not in your top five, then I don't know if we can be friends anymore.",
  "ingredients": [
    {
      "section": "Singapore Crab Cakes",
      "ingredients": [
        "1½ pounds (675 g) fresh crabmeat",
        "2 cloves garlic, minced",
        "4 Thai red chili peppers, sliced",
        "1/4 cup (60 mL) chopped green onion",
        "2 tablespoons (30 mL) minced white onion",
        "2 teaspoons (10 mL) minced fresh ginger",
        "2 teaspoons (10 mL) minced Thai basil",
        "Grated zest of 1 lemon",
        "1½ cups (375 mL) panko breadcrumbs",
        "2 large eggs, lightly beaten",
        "4 cups (1 L) canola oil",
        "½ cup (125 mL) all-purpose flour"
      ]
    },
    {
      "section": "Chili Sauce",
      "ingredients": [
        "1/4 cup (60 mL) ketchup",
        "1 tablespoon (15 mL) oyster sauce",
        "1 tablespoon (15 mL) soy sauce",
        "1 tablespoon (15 mL) tamarind paste",
        "1 tablespoon (15 mL) sambal oelek",
        "1½ teaspoons (7 mL) chili paste",
        "Juice of 2 lemons",
        "1 green onion, chopped",
        "1 tablespoon (15 mL) chopped cilantro",
        "3 tablespoons (45 mL) canola oil",
        "2 tablespoons (30 mL) minced white onion",
        "4 cloves garlic, minced",
        "1 tablespoon (15 mL) minced fresh ginger"
      ]
    },
    {
      "section": "For Serving",
      "ingredients": [
        "2 tablespoons (30 mL) canola oil",
        "3 cups (750 mL) watercress, washed and dried",
        "4 poached eggs (see this page)",
        "Cilantro leaves, for garnish"
      ]
    }
  ],
  "instructions": [
    "Pick over the crabmeat to ensure that no shell or cartilage remains.",
    "Place the crabmeat in a medium bowl and add the garlic, chili pepper, green onion, white onion, ginger, Thai basil, and lemon zest.",
    "Mix thoroughly with your hands, breaking up the crabmeat.",
    "Add the panko and eggs and mix again.",
    "Form into 4 crab cakes, lay them on a small baking sheet, and place in the freezer for 10 minutes to help firm up the crab cakes.",
    "(You can make the Chili Sauce while the crab cakes are in the freezer.)",
    "In a wide, high-sided pan, heat the canola oil to 320°F (160°C).",
    "Remove the crab cakes from the freezer and dredge them in flour.",
    "Fry the crab cakes in batches for 2 minutes on each side.",
    "Drain on paper towels.",
    "To make the Chili Sauce, in a small bowl combine the ketchup, oyster sauce, soy sauce, tamarind paste, sambal oelek, chili paste, lemon juice, green onion, and cilantro.",
    "In a small saucepan heat the canola oil over medium-high heat.",
    "Add the white onion, garlic, and ginger and sauté for 2 minutes.",
    "Stir in the ketchup mixture and cook for another minute.",
    "Remove from the heat and set aside.",
    "Heat the canola oil in a large frying pan over medium heat.",
    "Add the watercress and sauté for 2 minutes, until the leaves wilt and the colour pops to a brighter green, then transfer to a bowl and set aside.",
    "To assemble, place one Singapore Crab Cake on each plate.",
    "Top with sautéed watercress, a poached egg, and a spoonful of Chili Sauce.",
    "Garnish with cilantro leaves and serve remaining Chili Sauce on the side."
  ],
  "author": null
}