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": "Malaysian Vegetable Curry",
  "description": "Pack speed into this simple aromatic recipe by buying chopped onions, precut carrot spears, and red pepper strips. Serve over white rice.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 stalks lemongrass",
        "2 tablespoons canola oil",
        "4 small serrano chiles or green Thai chiles, seeded, white pith removed, and chopped",
        "1 cup diced yellow onion",
        "3 cloves garlic, minced or pressed",
        "1 teaspoon ground turmeric",
        "2 teaspoons ground coriander",
        "2 teaspoons ground cumin",
        "1 teaspoon salt",
        "2 cups coconut milk",
        "1 large Yukon Gold potato, skin on, diced into 1-inch chunks (1½ cups)",
        "1 cup chopped carrot",
        "1 (14-ounce) can baby corn, drained and rinsed",
        "1 red bell pepper, seeded and cut into strips (1½ cups)",
        "1 tablespoon freshly squeezed lime juice",
        "White rice for serving",
        "½ cup unsweetened shredded coconut, toasted (optional; see note)"
      ]
    }
  ],
  "instructions": [
    "1 Prepare the lemongrass by removing the dry outer leaves, then trimming the top and bottom ends. Cut each stalk into 3 pieces that are 3 inches long, for a total of 6 pieces. Set aside.",
    "2 Heat the oil in a heavy skillet or casserole over medium-high heat. Add the chiles and onion and cook, stirring occasionally, for 2 minutes, until both vegetables are slightly softened and the onion is starting to brown. Add the garlic, turmeric, coriander, cumin, and salt. Cook, stirring, for about 30 seconds. Add the coconut milk and lemongrass, then the potato, carrot, baby corn, and red bell pepper. Bring to a simmer, reduce the heat to medium-low, and simmer, loosely covered, for 20 minutes, or until the potato and carrot are tender.",
    "3 Remove from the heat, stir in the lime juice, and serve hot, over rice, sprinkled with the toasted coconut."
  ],
  "author": ""
}