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": "Ramen Noodles (Nontraditional)",
  "description": "Traditional ramen noodles (page 232) are very good if you're up for an experiment. But if you're unable or unwilling to track down the kansui, this is the recipe I developed first, based loosely on the one for homemade ramen noodles in Nancy Singleton Hachisu's wonderful book Japanese Farm Food. There's some disagreement on whether or not ramen noodles should contain egg-many store-bought dried and fresh noodles destined for ramen do, while alkaline-style noodle recipes typically do not-but the egg in these noodles makes the dough much easier to work with. These are very good, very versatile noodles, richer in flavor and chewier in texture than standard wheat noodles used traditionally in ramen. I like the addition of some whole-grain flour, which significantly deepens the flavor.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1½ cups bread flour, or 1½ cups all-purpose flour plus 2 teaspoons vital wheat gluten",
        "½ cup whole-wheat flour",
        "2 teaspoons baking soda",
        "1 tablespoon neutral-tasting oil",
        "1 egg",
        "1 large egg yolk",
        "2 tablespoons water",
        "Cornstarch, for dusting"
      ]
    }
  ],
  "instructions": [
    "Combine the bread and whole-wheat flours and baking soda in the bowl of a stand mixer fitted with the paddle attachment, or in the bowl of a food processor fitted with the dough blade.",
    "Add the oil and stir or pulse until crumbly.",
    "In a small bowl, lightly whisk together the egg, yolk, and water, then pour into the flour mixture.",
    "If using a stand mixer, gather the crumbles into a ball and knead for a few moments; return to the mixing bowl, switch to the dough hook, and knead for about 5 minutes, until the flour has absorbed all of the liquid and you have a cohesive, slightly shaggy-looking ball.",
    "If using a food processor, continue to pulse the dough until it coheres into a slightly shaggy-looking ball, then transfer to a work surface and knead for 1 to 2 minutes.",
    "You should be able to shape it into a ball without it crumbling apart.",
    "You can add additional water by the teaspoon, but be aware that this is a dry, leathery dough.",
    "Shape the dough into a ball, wrap with plastic, and let rest for 30 minutes.",
    "Divide the dough into quarters.",
    "Clear away the necessary space to work.",
    "Work with one quarter at a time and keep the remaining dough covered with plastic to prevent drying.",
    "Flatten the dough into a rectangle, dust with cornstarch, and roll through a pasta machine on its widest setting.",
    "Fold the sheet in half, flatten it out, and repeat.",
    "Do this once more.",
    "Reduce the thickness setting by one notch and pass the dough through. Repeat this process once, then reduce the setting again, pass the dough through, and repeat, all the while dusting the sheets lightly with cornstarch as you work.",
    "You'll want sheets slightly less than 1/16 inch thick, which is typically the number 3 setting on a pasta machine.",
    "Dust lightly with cornstarch, fold the sheets up without creasing them, and keep covered with plastic to prevent drying out as you repeat with the remaining 3 quarters of dough.",
    "Pass a sheet through the pasta machine's spaghetti or linguini setting, trimming the pasta with scissors to make strands that are about 12 inches long.",
    "Toss the noodles with cornstarch, then curl the strands loosely around your hand to make a nest.",
    "Cover with plastic and proceed with the remaining sheets.",
    "If not using immediately, store the noodles in resealable bags in the refrigerator or freezer. In the refrigerator they'll keep for 1 to 2 days; in the freezer they'll keep for about 2 months.",
    "To cook the noodles, bring a pot of water to a rapid boil.",
    "Add the noodles and cook for 60 to 90 seconds, until just tender.",
    "Fish out the noodles from the cooking water with a sieve and rinse under cold running water, to remove excess starch.",
    "Dip back into the reserved cooking water to rewarm, then divide among four bowls and serve, topped as directed in the individual recipes."
  ],
  "author": null
}