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": "Chinese-style Spring Rolls",
  "description": "These flaky, crispy spring rolls are filled with a mixture of crunchy vegetables and intriguing Chinese-inspired flavours. Spring rolls are popular appetizers. They are so easy to make with readily available spring roll wrappers and even easier to eat - one will definitely not be enough. If you like to dip, serve them with Red Pepper Chutney (see page 137) or sweet chilli sauce.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 nest of dried rice noodles",
        "1 tablespoon oil, plus extra for deep-frying",
        "1 onion, finely sliced",
        "100g white cabbage, shredded",
        "1 carrot, peeled and julienned",
        "2 tablespoons dark soy sauce",
        "3 tablespoons sweet chilli sauce",
        "1 teaspoon chilli flakes",
        "2 tablespoons diced red pepper",
        "2 tablespoons diced green pepper",
        "2 tablespoons chopped fresh coriander",
        "1 spring onion, chopped",
        "1 tablespoon sesame seeds",
        "2 tablespoons plain flour",
        "8 tablespoons water",
        "20 spring roll wrappers, about 15cm square",
        "salt"
      ]
    }
  ],
  "instructions": [
    "Soak the noodles in cold water according to packet instructions until soft, then drain in a colander.",
    "Heat the oil in a wok on a high heat and add the onion, cabbage and carrots. Cover the wok and cook for 2-4 minutes until the cabbage has wilted slightly. Add the soy sauce, sweet chilli sauce and chilli flakes and season with salt.",
    "Add the drained noodles, peppers, fresh coriander, spring onion and sesame seeds, tossing well to ensure everything is evenly coated, and stir-fry for 2 minutes. Leave the mixture to cool completely.",
    "Make a paste by mixing the flour and water in a small bowl to a smooth consistency.",
    "Place one of the spring roll wrappers on a flat surface with a corner facing towards you. Arrange 2 tablespoons of the filling in a line across the wrapper about 5cm up from the corner that is closest to you. Roll the bottom corner over the filling, then fold in both sides of the wrapper. Continue rolling away from you until you have a neat cigar shape. Use a pastry brush to brush a little of the flour paste under the corner of the wrapper to seal it.",
    "Heat the oil for deep-frying in a large saucepan on a medium-high heat until it reaches 180°C. Fry the spring rolls in batches for 3 minutes on each side until golden, then drain on kitchen paper. These are best eaten fresh on the day they are cooked.",
    "These spring rolls can be made in large batches and kept in the freezer. Arrange the uncooked rolls on a baking sheet, then freeze until hard. Store in plastic bags in small quantities, then defrost and fry when required."
  ],
  "author": null
}