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": "Omurice",
  "description": "Maika is a normal high school girl who just happens to work as a part-time waitress . . . at a role-playing maid café where her persona is to be \"sadistic.\" Each member of the waitstaff has a different persona, and Maika's menacing smile lands her the role of the sadistic waitress. She proves her capabilities by writing a derogatory term in ketchup on omurice (omelet rice), which the customers very much enjoy. The great thing about omurice is that you can write whatever you want on yours!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "CHICKEN RICE",
      "ingredients": [
        "1 tablespoon unsalted butter",
        "2 boneless, skinless chicken thighs, sliced into 12-inch (12 mm) cubes",
        "1 teaspoon garlic powder",
        "Pinch each salt and black pepper, plus more to taste if needed",
        "1 small onion, cut into small dice",
        "1 small carrot, peeled and cut into small dice",
        "2 cups (410 g) day-old short-grain white rice",
        "2 tablespoon soy sauce",
        "2 tablespoons ketchup",
        "1/4 cup (34 g) frozen peas"
      ]
    },
    {
      "section": "OMELETS",
      "ingredients": [
        "3 large eggs",
        "1 tablespoon milk",
        "Pinch each salt and black pepper",
        "1 tablespoon unsalted butter, divided"
      ]
    },
    {
      "section": "FOR SERVING",
      "ingredients": [
        "Ketchup",
        "4 cherry tomatoes",
        "2 sprigs curly parsley"
      ]
    }
  ],
  "instructions": [
    "1 To make the chicken rice: Heat a medium skillet over medium heat, then melt the 1 tablespoon butter. Add the chicken thigh pieces and season with the garlic powder and pinch each of salt and pepper. Cook until all sides are browned, 2 to 3 minutes per side. Remove the chicken from the pan and set aside.",
    "2 Add the onions to the pan and cook until translucent, about 2 minutes. Add the carrots and cook, stirring occasionally, for 3 more minutes. Add the day-old rice, breaking it up with a spatula. Add the soy sauce and ketchup and continue to cook and stir until fully combined with the rice.",
    "3 Add the chicken and all its juices back into the pan. Add the frozen peas and cook for 1 minute, or until warmed through. Taste and season with more salt and pepper, if needed. Remove from the heat and set aside.",
    "4 To make the omelets: In a medium bowl, crack the eggs and whisk until combined and there are no visible egg-white lumps. Add the milk and season with a pinch each of salt and pepper.",
    "5 Heat a separate medium nonstick skillet over medium heat. Melt ½ tablespoon of the butter, then add half of the egg mixture. Let the egg set for 30 seconds, then quickly swirl the egg with a chopstick to create ridges, about another 30 seconds. Run a spatula along the sides of the pan to detach egg from the pan. Reduce the heat to medium-low.",
    "6 To assemble the omurice: While the egg is still custardy, divide the chicken rice in half. Place one-half on the middle of the egg lengthwise. Fold one side of the egg to the middle, then do the same with the other side, creating a blanket for the rice. Push the omurice to the edge of the pan then carefully flip it over onto a plate with the seam side down. You may refine the omurice into its iconic football-like shape by compressing it with paper towels. Place paper towels on top of the omurice and squeeze and shape as necessary. Repeat this step for the second omurice.",
    "7 To serve: Write or draw a message on the omurice with ketchup. Place 2 tomatoes and 1 sprig of curly parsley on each plate."
  ],
  "author": null
}