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": "Russian Roulette Takoyaki",
  "description": "Beerus, a powerful being, comes to Earth searching for the last Saiyan. Bulma invites them to her birthday party, unaware of their true identity.  Vegeta spends the party nervously hoping no one angers Beerus. Krillin offers Beerus takoyaki, but with a twist: one is filled with wasabi! This prank, while not jeopardizing the planet, does backfire on Krillin. Be prepared with a cold drink for the unlucky person who gets the wasabi takoyaki.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Takoyaki Batter",
      "ingredients": [
        "1½ cups (360 ml) cold water",
        "1 teaspoon dashi powder",
        "1 large egg, beaten",
        "1 teaspoon soy sauce",
        "1 cup (130 g) cake flour (or substitute with 1 cup, or 120 g, all-purpose flour)",
        "½ tablespoon cornstarch",
        "Pinch salt",
        "Oil, for cooking"
      ]
    },
    {
      "section": "Standard Fillings",
      "ingredients": [
        "1 piece (9 inches, or 23 cm, long) boiled tender octopus, finely diced",
        "2 teaspoons bonito powder",
        "2 teaspoons red pickled ginger (beni shoga)",
        "1 scallion, thinly sliced",
        "1/4 cup (5 g) tempura bits (tenkasu or agedama; you can substitute with unsweetened crispy rice cereal)"
      ]
    },
    {
      "section": "Optional Fillings",
      "ingredients": [
        "1/4 cup (35 g) finely diced cheese (such as cheddar or mozzarella)",
        "¼ cup (50 g) finely diced sausage",
        "1/4 cup (25 g) finely diced peeled and deveined shrimp",
        "¼ cup (38 g) finely diced kimchi",
        "Wasabi, to taste"
      ]
    },
    {
      "section": "For Serving",
      "ingredients": [
        "Kewpie mayo, to taste",
        "Takoyaki sauce, to taste",
        "Dried bonito flakes (katsuobushi), to taste",
        "Dried seaweed flakes (aonori), to taste"
      ]
    }
  ],
  "instructions": [
    "To make the takoyaki batter: In a medium bowl, stir together the cold water and dashi powder until dissolved, then add the beaten egg, soy sauce, flour, cornstarch, and salt. The batter should be a loose and fluid consistency. Transfer the batter to a pouring vessel for easier assembly on the grill.",
    "Set out the standard and optional fillings you are using beside the takoyaki pan. (Takoyaki cooks quickly, so I recommend laying out all the ingredients and having them at hand before you start cooking.)",
    "Place the takoyaki pan over medium heat. Once hot, brush oil over the entire takoyaki pan, including the molds, then pour the batter into the molds, filling them all the way to the brim. Sprinkle a small amount of the standard fillings in each mold, then add some optional fillings (if using) with one or a few having wasabi!",
    "Cook until the top of the batter is almost set, 2 to 3 minutes. Using chopsticks or bamboo skewers, loosen each takoyaki by scraping around the edges of the batter, then turn each ball ninety degrees to its side. Add more batter to each mold and shove cooked extra batter from the takoyaki's perimeter to fill any holes. Turn another ninety degrees to expose the crispy bottom half to the top. Add more batter to fill any holes. Continue cooking until all sides are crispy, 10 to 12 minutes total. Remove the pan from the heat and the takoyaki from the pan. Repeat step 3 and this step with any remaining batter and fillings, brushing additional oil over the pan if needed.",
    "To serve: Place 6 takoyaki on each plate while hot, drizzle with Kewpie mayo and takoyaki sauce, and sprinkle with a few pinches each of bonito and seaweed flakes."
  ],
  "author": null
}