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": "Classic Broccoli Quiche",
  "description": "Everything about quiche is appealing, from its spelling (it's got a Q!) to its shape (it's a pie!) to its color (who doesn't love the '70s?). I also like that it's delicious served at room temperature and reheats wonderfully. In this recipe, cashews help us to achieve the creaminess that people expect from quiche. Serve with a crisp green salad and maybe some Sausages (pages 137-140) if you're in the mood.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 tablespoons olive oil",
        "1 medium onion, finely chopped",
        "3 garlic cloves, minced",
        "3 cups finely chopped broccoli\n(see note)",
        "1 teaspoon dried thyme",
        "½ teaspoon dried tarragon",
        "½ teaspoon turmeric",
        "1 teaspoon salt",
        "A healthy dose of fresh-cracked\nblack pepper",
        "1/2 cup raw, unsalted cashews",
        "1 pound extra-firm tofu",
        "1 teaspoon prepared mustard\n(Dijon or regular, most\nanything will work)",
        "A handful of cherry or grape\ntomatoes for decorating\n(optional)",
        "1 nine-inch pie crust, store-\nbought or homemade (see\nBasic Pastry Crust, page 47)"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 350°F.",
    "If using a homemade crust, roll the dough out into a 9-inch pie plate.",
    "Poke the bottom of the dough with a fork about five times to prevent it from puffing up, then bake for 10 minutes and remove from oven.",
    "In the meantime, start preparing the filling.",
    "Preheat a large, heavy-bottomed skillet (preferably cast iron) over medium heat.",
    "Sauté the onion and garlic in the oil for about 3 minutes.",
    "Add the broccoli, thyme, tarragon, turmeric, salt, and pepper.",
    "Cook for 10 minutes, until broccoli is soft.",
    "If it starts to look dry add a tablespoon or two of water.",
    "Meanwhile, in a food processor, pulse the cashews into fine crumbs.",
    "Give the tofu a squeeze to remove some of the water, then crumble it into the food processor along with the mustard.",
    "Process until relatively smooth.",
    "When the broccoli mixture is done cooking, add one cup of it to the food processor and pulse a few times to combine.",
    "Transfer cashew mixture to a mixing bowl, add the rest of the broccoli mixture, and combine.",
    "Taste for salt.",
    "Use a rubber spatula to get everything into the pie crust and to smooth the top out.",
    "Place cherry tomatoes around the perimeter of the pie and one in the center for maximum Good Housekeeping adorableness.",
    "Bake for 40 minutes, until edges of the pie are lightly browned.",
    "I suggest letting the quiche sit for 20 minutes before you dig in.",
    "I think it tastes best when it is moderately warm, not piping hot.",
    "It's also great at room temperature."
  ],
  "author": null
}