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": "Basic Bibimbap",
  "description": "This bibimbap hits all the major flavor touchstones a vegetarian bibimbap should, with savory sesame and soy, tangy and salty pickled vegetables, and a good serving of juicy and mildly bitter greens in the bok choy. It also features one of my favorite, and one of the easiest, tofu cooking methods. The optional step of crisping the rice mimics what a dolsot (the hot stone bowl) does, creating a hot crust.",
  "subtitle": "Seared Tofu, Baby Bok Choy, Pickled Vegetables",
  "ingredients": [
    {
      "section": "For the pickled vegetables",
      "ingredients": [
        "1 medium carrot, peeled and sliced into thin rounds",
        "6 radishes, sliced into thin rounds",
        "3 teaspoons sugar",
        "½ teaspoon plus 1 pinch of fine sea salt",
        "1 tablespoon rice vinegar"
      ]
    },
    {
      "section": "For the rest of the recipe",
      "ingredients": [
        "2 to 3 tablespoons neutral-tasting oil",
        "4 bunches baby bok choy (8 to 10 ounces total), thoroughly cleaned and quartered lengthwise through the stems",
        "Freshly ground black pepper",
        "1 to 2 teaspoons toasted sesame oil",
        "14 ounces firm tofu, drained, sliced into thin rectangles, and pressed (see Pressing Tofu, page 119)",
        "2 tablespoons soy sauce",
        "5 cups cooked white or brown rice or mixed grains (see pages 221, 222, and 223), freshly cooked if skipping the rice-crisping step",
        "4 large soft- or crispy-fried eggs (optional; page 225)",
        "2 tablespoons toasted sesame seeds",
        "Gochujang Sauce (page 242) or sriracha, for serving"
      ]
    }
  ],
  "instructions": [
    "Toss the carrot and radishes with 1 teaspoon of the sugar and ½ teaspoon of the salt, and place in a colander for 20 to 30 minutes as you prepare the rest of the meal.",
    "Just before serving, rinse and drain the veggies, blot dry with a clean towel, and toss with the rice vinegar.",
    "Heat a skillet (a nonstick skillet is useful here, for cooking the tofu later) over medium heat and add 1 tablespoon neutral-tasting oil.",
    "Add the bok choy and cook, shaking the pan frequently, until the stalks are tender and lightly golden and the leaves are wilted, 3 to 5 minutes.",
    "Transfer to a plate.",
    "Season with the remaining pinch of salt and several grinds of black pepper.",
    "Wipe the pan clean.",
    "Return the skillet to the heat and add another 1 tablespoon of the neutral-tasting oil and 1 teaspoon of the sesame oil.",
    "Carefully add the tofu, sliding it in gently so that the hot oil doesn't splatter and arranging it in a single layer.",
    "Drizzle 1 tablespoon soy sauce over the tofu and sprinkle with the remaining 2 teaspoons sugar.",
    "Cook until browned and crisp on the bottom.",
    "Carefully flip the tofu, trying not to tear it.",
    "Drizzle the remaining 1 tablespoon soy sauce over the second side, and cook until browned and crisp.",
    "Transfer to the plate with the bok choy.",
    "To make crispy-base bibimbap rice (optional): Pour out any remaining liquid from the pan, wipe it clean, and return it to the heat.",
    "Add the remaining 1 tablespoon neutral-tasting oil and 1 teaspoon toasted sesame oil.",
    "Press the rice into the skillet, making a thick cake.",
    "Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice.",
    "To serve, divide the rice among four bowls, scooping it out of the skillet with a spatula and breaking it apart so that each bowl gets some of the crispy part.",
    "Arrange the tofu, bok choy, and pickled carrots and radishes over the rice in each bowl.",
    "Top each serving with a fried egg, if using, followed by the sesame seeds.",
    "Serve immediately, passing Gochujang Sauce at the table."
  ],
  "author": null
}