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": "Cheesy Potato Pave",
  "description": "While Mei is in India waiting for BB to take her to the SHIVA Consortium-a mysterious multinational organization which includes a research facility that is studying the \"singular point”- she recalls a conversation she had with Li, a SHIVA researcher, at a swanky upscale restaurant. They talked about time travel and sending information across time, heavy philosophical topics, but all Nakagawa, Li's bodyguard, could focus on was the delicious-looking potato pave and edible origami garnish that they were served. This meal looked good enough for Godzilla to stop his rampage for a moment!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "CHEESY POTATO PAVE",
      "ingredients": [
        "Nonstick cooking spray",
        "1 cup (240 ml) heavy whipping cream",
        "2 tablespoons minced garlic (6 cloves)",
        "Zest of 1 lemon",
        "1 teaspoon salt",
        "1 teaspoon onion powder",
        "1/4 teaspoon celery seed",
        "½ teaspoon white pepper",
        "3 russet potatoes, peeled",
        "¾ cup (85 g) shredded aged white cheddar, divided",
        "1 tablespoon vegetable oil"
      ]
    },
    {
      "section": "SIDES",
      "ingredients": [
        "1½ cups (225 g) frozen fava beans",
        "2 tablespoons unsalted butter, divided",
        "Salt and black pepper, to taste",
        "12 stalks asparagus, trimmed and sliced in half lengthwise"
      ]
    }
  ],
  "instructions": [
    "To make the cheesy potato pave: Preheat the oven to 350°F (175°C; gas mark 4). Spray the baking dish with nonstick cooking spray and set aside.",
    "In a large bowl, stir together the heavy whipping cream, garlic, lemon zest, salt, onion powder, celery seed, and white pepper. Thinly slice the russet potatoes with a mandolin to ½-inch (3 mm) thickness, then submerge the sliced potatoes in the bowl of cream to cover them.",
    "Remove the potato slices from the cream, one at a time, and stack them in the baking dish, overlapping the slices and creating layers. When the layers reach halfway up the baking dish, sprinkle ½ cup (55 g) of the shredded cheddar in a thin layer. Continue to layer the potatoes, leaving 1 inch (2.5 cm) of space at the top of the dish. Place the dish on a baking tray in case of spills.",
    "Bake for 1 hour 15 minutes, or until the potatoes are fully cooked and soft when a sharp knife is inserted. Remove from the oven, place a layer of aluminum foil on top of the potatoes, and set a similar-size pan with weights, such as cans of soup, on top to flatten the potatoes. Let the mixture cool to room temperature, then refrigerate for at least 6 hours, or overnight for best results, to firm up the pave.",
    "Remove the pan with weights and foil, cover the baking dish with a cutting board, and flip it over to release the potatoes. With a knife, trim the edges and slice the potatoes into 6 equal-size pieces.",
    "In a large skillet, heat the vegetable oil over medium heat. Panfry in batches, 3 pieces at a time, for about 2 minutes on each side (top, bottom, and all sides), or until golden. Remove from the heat and place on a baking tray. Add the remaining ¼ cup (30 g) shredded cheddar on top of the potato pieces and broil or toast in the oven or a toaster oven for 2 minutes, or until the cheese becomes bubbly and browned.",
    "To make the sides: In a medium pot, bring enough water to a boil over medium heat to cover the fava beans. Once boiling, submerge the fava beans and boil until the outer shell is peeling away, about 2 minutes, then drain immediately in a colander. Place the blanched fava beans in a medium bowl and cover with cold water to cool. Peel away the outer shells, then dry the beans with paper towels.",
    "In a medium skillet, melt 1 tablespoon of the butter over medium heat. Add the fava beans and salt and pepper and cook for 3 minutes, or until tender. Remove the fava beans from the skillet, then melt the remaining tablespoon butter and panfry the asparagus until tender, 4 to 5 minutes.",
    "To serve: Place 4 asparagus halves on the center of each plate and balance a warm potato piece on top. Add 2 spoonfuls of fava beans on the side and serve with an (inedible) origami (if using)"
  ],
  "author": null
}