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": "Tofu Omelets",
  "description": "There's something about an omelet that says, It's the weekend, dig in! Get ready for a day that's all your own! But what to expect from a tofu omelet? Not an exact replica of an egg omelet, but delicious nonetheless. Chickpea flour gives the tofu fluffiness and an egglike taste. Nutritional yeast adds color as well as delectable savory flavor. Turmeric goes the rest of the way for that sunshine yellow hue. And then... black salt.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 garlic cloves (optional)",
        "1 pound silken tofu, lightly drained (not the vacuum-packed kind) or soft tofu (see tip on page 14); Nasoya brand is recommended",
        "2 tablespoons nutritional yeast",
        "2 tablespoons olive oil",
        "½ teaspoon turmeric",
        "1 teaspoon fine black salt, plus extra for sprinkling (optional, see note to the left)",
        "½ cup chickpea flour",
        "1 tablespoon arrowroot or cornstarch"
      ]
    }
  ],
  "instructions": [
    "Chop up the garlic, if using, in a food processor.",
    "Add the tofu, nutritional yeast, olive oil, turmeric, and salt. Puree until smooth.",
    "Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined.",
    "Make sure to scrape down the sides so that everything is well incorporated.",
    "Preheat a large, heavy-bottomed, nonstick skillet over medium-high heat.",
    "Well-seasoned cast iron works great or use a regular nonstick skillet.",
    "Lightly grease the pan with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles we're going for.)",
    "Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip.",
    "Don't use an 8-inch omelet pan or anything like that.",
    "Here you'll need at least 12 inches (tee hee).",
    "In 2-cup increments, pour the omelet batter into the skillet.",
    "Use the back of a spoon or a rubber spatula to spread the batter out into about 6-inch circles. (It's okay if it isn't a perfect circle.)",
    "Be gentle-if there are any rips or holes, that is fine, just gently fill them in as you spread the batter.",
    "Let the batter cook for about 3 to 5 minutes before flipping.",
    "The top of the omelet should dry and become a matte yellow when it's ready to be flipped.",
    "If you try and it seems like it might fall apart, give it a little more time.",
    "When the omelet is ready to be flipped, the underside should be flecked light to dark brown.",
    "Flip the omelet and cook for about a minute on the other side.",
    "Keep warm on a plate covered with tinfoil as you make the remaining omelets.",
    "Fill omelet with the filling of your choice (page 15), then fold it.",
    "Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked."
  ],
  "author": null
}