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": "Gado-Gado with Wheat Noodles",
  "description": "Gado-Gado, the popular Indonesian boiled vegetable salad, is a component-heavy dish, but worth every ounce of effort. The wheat noodles bump it up from a side dish to a filling main and its rich and hearty peanut sauce can be repurposed for other salads or as a dipping sauce for fritters and dumplings.",
  "subtitle": "Coconut-Peanut Dressing, Fried Potatoes, Boiled Vegetables",
  "ingredients": [
    {
      "section": "For the dressing",
      "ingredients": [
        "5 tablespoons natural, chunky peanut butter",
        "3 plump garlic cloves, minced",
        "1 or 2 small hot chili peppers, such as serrano, seeded and finely minced",
        "3 tablespoons brown sugar",
        "3/4 cup coconut milk",
        "½ cup water",
        "3/4 teaspoon kosher salt, plus more as needed",
        "Zest of 1 lime",
        "1 tablespoon fresh lime juice"
      ]
    },
    {
      "section": "For frying",
      "ingredients": [
        "Peanut oil, for frying",
        "2 medium Yukon gold potatoes (6 to 8 ounces total), sliced into ½-inch-thick disks",
        "3 medium shallots or 1 small onion, sliced into very thin rings"
      ]
    },
    {
      "section": "For the salad",
      "ingredients": [
        "6 cups shredded crisp lettuce, such as butter leaf, Boston, romaine, or iceberg",
        "5 ounces dried or 8 ounces fresh ramen noodles",
        "1 large carrot (6 to 8 ounces), or equivalent weight in smaller carrots, peeled and cut on the bias into ½-inch-thick disks",
        "4 ounces green beans, trimmed and cut into ½-inch lengths",
        "3 large boiled eggs, firm yolks, cut into chunks"
      ]
    },
    {
      "section": "For garnish",
      "ingredients": [
        "½ cup coarsely chopped fresh mint",
        "½ cup coarsely chopped fresh cilantro",
        "½ cup finely chopped peanuts"
      ]
    }
  ],
  "instructions": [
    "Combine the peanut butter, garlic, chilies, and brown sugar in a medium saucepan and whisk until combined.",
    "Gently stir in the coconut milk, then place over medium heat and cook, stirring frequently, until very aromatic and the coconut oil begins to separate on the surface, 6 to 8 minutes.",
    "Stir in the water and salt and cook for another 3 to 5 minutes, until thickened slightly. The dressing should be the consistency of glue. If too thick, stir in additional water 1 tablespoon at a time; if too thin, cook for a few minutes more.",
    "Remove from the heat and stir in the lime zest and juice. You should have about 1/4 cups dressing. Let cool completely.",
    "Pour ½ inch oil into a deep skillet or saucepan and heat over a medium-high heat. Test the temperature by dipping in a potato disk-there should be an active sizzle. When the oil is hot enough, add the potatoes and fry, flipping them frequently, until tender and golden brown on both sides, 3 to 5 minutes per batch.",
    "Use a slotted spoon to transfer the cooked potatoes to a paper towel- or paper bag-lined plate to drain and cool. Sprinkle with a pinch of salt. Reserve the oil and keep it over the heat.",
    "Reduce the heat to medium, add the shallots to the oil, and cook, stirring frequently, until reddish brown and crisp, 10 to 15 minutes. Watch carefully, as they easily burn.",
    "Use the slotted spoon to transfer to the lined plate to drain and cool. Sprinkle with a pinch or two of salt.",
    "Place the lettuce in a large serving bowl.",
    "Bring a saucepan of water to boil and salt it generously. 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 to remove excess starch. Drain thoroughly, then add to the bowl with the lettuce.",
    "Add the carrots to the boiling water and cook until just tender, about 2 minutes, then transfer to a colander-again reserving the cooking water, keeping it over the heat-and rinse until cool. Drain thoroughly, blot gently with a kitchen towel to sop up as much water as possible, and add to the bowl.",
    "Add the green beans to the boiling water and cook until just tender, 60 to 90 seconds, then transfer to the colander and rinse until cool. Drain thoroughly, blot gently with a kitchen towel to sop up as much water as possible, and add to the bowl.",
    "To serve, add the potatoes and eggs to the serving bowl. Pour in about 1 cup of the dressing, toss gently with your hands, making sure that everything is well coated, and taste. You may want to add more dressing-you need a fair amount so that the flavors are bold.",
    "Divide among four bowls, garnish with the fried shallots, mint, cilantro, and peanuts, and serve immediately."
  ],
  "author": ""
}