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": "Rutabaga Fried Rice",
  "description": "This is the kind of easy fried rice dish that I make all year long-a reason to look forward to leftover rice. Rutabaga has become my favorite of the limited Northeast winter vegetable options-I love its ruddy, purple-hued skin, and the bright, sweet aroma of the flesh, which, when cooked, gives way to a sophisticated, round flavor that falls somewhere between a turnip and a golden beet. Rutabagas are especially good when cooked crisp and, as in this fried rice, are complemented by an Asian flavor profile. Rounded out with some greens and a fried egg, this is a rewarding, decadent, and quick meal.",
  "subtitle": "Tender Greens, Sprouts, Fried Eggs",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 tablespoons neutral-tasting oil",
        "1 medium rutabaga (12 to 16 ounces), peeled and cut into ½-inch cubes",
        "1 small onion, sliced into thin strips",
        "1 teaspoon toasted sesame oil",
        "1 teaspoon minced garlic",
        "1 teaspoon grated fresh ginger",
        "2½ cups day-old cooked white or brown rice or mixed grains (see pages 221, 222, and 223)",
        "1/4 teaspoon fine sea salt",
        "1/4 teaspoon sugar",
        "1 tablespoon soy sauce, plus more for serving",
        "3 cups baby greens, like baby kale, spinach, or tatsoi",
        "2 large soft- or crispy-fried eggs (page 225)",
        "½ cup crunchy sprouts, such as sunflower sprouts, pea shoots, or mung bean sprouts",
        "Quick Cucumber Pickles (optional; page 231)",
        "Sriracha or Chili-Garlic Sambal (page 241 or store-bought), for serving"
      ]
    }
  ],
  "instructions": [
    "Heat 1 tablespoon of the neutral-tasting oil in a wide nonstick skillet over medium-high heat. Add the rutabaga and spread it into a single layer. Cook for about 4 minutes, undisturbed, until the bottom sides are crisp and browned. Flip and cook for another 4 minutes, until crisp and browned on another side. Test doneness with a paring knife-the rutabaga should be tender and fall off the knife, but not mushy. Transfer to a plate with a slotted spoon. Wipe out the skillet.",
    "Return the skillet to the heat and add the remaining 1 tablespoon neutral-tasting oil. Once hot, add the onion. Cook without disturbing for 3 to 4 minutes, until it takes on some color around the edges and softens slightly. Stir in the sesame oil, then the garlic and ginger, and cook, stirring periodically, until fragrant. Add the rice, salt, and sugar, crumbling the rice with your hands into the skillet or breaking it up with a spatula. Stir constantly, tossing and flipping until the rice begins to appear translucent and slightly crisp and the pan is dry, 4 to 5 minutes. Scoop out a space in the middle of the pan and pour in the soy sauce. Let it bubble for a few moments, then stir into the rice. When the pan is dry again, after 3 to 5 minutes, add the greens and stir until wilted. Remove from the heat.",
    "Divide the fried rice among two bowls, and top the rice in each bowl with the rutabaga, a fried egg, the sprouts, and the pickles, if using. Pass the hot sauce and additional soy sauce at the table."
  ],
  "author": null
}