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": "Scrambled Tortillas",
  "description": "It's a little difficult to describe this unique dish, but let me try: steamed tortillas are sautéed with onions and jalapeños and then coated in blended soft tofu. As everything cooks together, the tortillas are transformed into little morsels of heaven-the tofu firms around the outside and the tortilla remains tender on the inside. Then you toss in some steamed potatoes and ladle a tasty tomato sauce over the top. I like to stir the tomato sauce into the dish once it's already in my bowl and top with guacamole for good measure. It's the kind of comfort food that might not photograph well but is darn hard to stop eating. My recipe testers were skeptical at first, but they were won over once they tried it, and so shall you be.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the tortillas",
      "ingredients": [
        "6 five-inch corn tortillas, torn into large strips (3 to 4 inches)",
        "1 pound Yukon Gold potatoes, sliced about 4 inch thick and 1 inch across",
        "1 tablespoon olive oil",
        "1 onion, thinly sliced",
        "2 jalapeños, seeded and thinly sliced",
        "½ teaspoon ground cumin",
        "½ teaspoon salt",
        "1 pound soft tofu, blended until smooth"
      ]
    },
    {
      "section": "For the sauce",
      "ingredients": [
        "2 teaspoons olive oil",
        "4 garlic cloves, minced",
        "2 teaspoons ground cumin",
        "1 tablespoon oregano",
        "1 teaspoon chili powder",
        "½ teaspoon salt",
        "1 six-ounce can tomato sauce",
        "1 teaspoon hot sauce, or to taste (optional)"
      ]
    },
    {
      "section": "For serving",
      "ingredients": [
        "Thinly chopped scallions for garnish (optional)",
        "Guacamole (page 221, optional)"
      ]
    }
  ],
  "instructions": [
    "Boil water for steaming.",
    "Steam the tortillas in a steaming basket for about 2 minutes, until soft and pliable.",
    "Remove from steam and set aside.",
    "Steam the potatoes for about 10 minutes, until tender but still firm.",
    "Meanwhile, sauté the onion and jalapeños in oil in a large pan (preferably cast iron) over medium heat for 5 to 7 minutes.",
    "Add the tortillas, cumin, and salt and sauté for 5 more minutes.",
    "Meanwhile, start the sauce in a saucepan.",
    "Sauté the garlic in oil until fragrant, about a minute.",
    "Add the cumin, oregano, chili powder, and salt and sauté for 30 seconds or so.",
    "Add tomato sauce and heat through.",
    "Add hot sauce if using, turn the heat off, and cover the sauce to keep it warm.",
    "Back to the tortillas: pour the blended tofu over the tortillas and toss to coat.",
    "Raise the heat to medium high and sauté the tofu and tortillas for about 10 minutes more.",
    "Scrape the bottom of the pan to get the nice crusty bits and to make sure that you don't lose anything to the bottom of the pan.",
    "The dish is ready when the outsides of the tortillas are lightly browned and the tofu is firmer.",
    "Add the potatoes and toss to mix them in.",
    "Scoop scrambled tortillas into a bowl and pour the sauce over the top.",
    "Sprinkle with scallions and top with guacamole if you like and serve."
  ],
  "author": null
}