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": "Spicy Tofu Bibimbap",
  "description": "This method for cooking tofu—mashing it into crumbles with a fork, pan-frying it until crisp, then drizzling it with a sweet, spicy glaze—makes it irresistible to even the most diehard tofu detractor. With its combination of crispiness and juiciness, it is reminiscent of ground meat, and it becomes so thoroughly saturated with flavor that it seasons the entire bowl of rice or grain on its own. The gochujang is spicy, but it gets additional kick from a good dose of ground black pepper; cut back on both if you prefer things milder. I balance out the tofu with a simple assortment of crunchy raw vegetables, crisp lettuce, bean sprouts, and chives. You could also adapt this bibimbap by using all of the ingredients as filling for lettuce cups.",
  "subtitle": "Spicy Tofu Crumbles, Raw Vegetables, Sesame",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "One 14-ounce container firm tofu",
        "1/4 cup brown sugar",
        "3 tablespoons soy sauce",
        "2 tablespoons rice vinegar",
        "2 to 3 teaspoons gochujang (see page 37) or other chili paste (use more for a spicier marinade)",
        "1/4 teaspoon freshly ground black pepper",
        "2 to 3 tablespoons neutral-tasting oil",
        "½ cup mung bean sprouts",
        "Boiling water",
        "1 teaspoon toasted sesame oil (optional)",
        "5 cups cooked white or brown rice or mixed grains (see pages 221, 222, and 223), freshly cooked if skipping the rice-crisping step",
        "4 cups shredded crisp lettuce, such as butter leaf, Boston, romaine, or iceberg",
        "2 scallions, green and white parts, thinly sliced",
        "1 cup grated carrots",
        "½ cup thinly sliced radishes",
        "1/4 cup minced fresh chives",
        "1 tablespoon toasted sesame seeds, for garnish",
        "Gochujang Sauce (page 242) or sriracha, for serving"
      ]
    }
  ],
  "instructions": [
    "Drain the tofu and blot it dry with a clean kitchen towel or paper towel, then place it in the center of a cutting board and mash it into coarse crumbles with a fork.",
    "Whisk together the brown sugar, soy sauce, rice vinegar, gochujang, and pepper in a small bowl.",
    "Heat 2 tablespoons of the neutral-tasting oil in a wide skillet over medium heat. Add the crumbled tofu and cook, stirring frequently, until the tofu is golden brown and crispy and the pan is mostly dry, 10 to 15 minutes. Pour in the soy sauce mixture and cook, stirring periodically, until the tofu has absorbed the marinade and the pan is dry, another 5 to 10 minutes. Transfer to a plate to cool.",
    "Place the bean sprouts in a heat-safe bowl. Cover with boiling water, then immediately drain and refresh under cold running water. Drain thoroughly.",
    "To make crispy-base bibimbap rice (optional): Just before serving, heat the remaining 1 tablespoon neutral-tasting oil and the sesame oil in a wide skillet over medium heat. Press the rice into the skillet, making a thick cake. Let cook without disturbing for 4 or 5 minutes, until a golden brown crust forms on the bottom of the rice.",
    "To serve, use a spatula to scoop out the rice and divide it among four bowls, ensuring that everyone gets some of the crispy part. Top with the tofu, bean sprouts, lettuce, scallions, carrot, radishes, and chives, then garnish each serving with the sesame seeds. Serve immediately, passing the Gochujang Sauce at the table."
  ],
  "author": null
}