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": "Tuna Meatballs in Orange Sauce",
  "description": "The Straw Hats are forced to abandon their ship in the hostile G-8 marine base to escape enemy marines, getting separated from one another in the process. Sanji and Luffy disguise themselves as kitchen staff and are, fortunately, confused for expected arrivals from headquarters. Sanji has to prove himself in the kitchen to the beautiful but icy head chef, Jessica, so he whips up his delicious tuna meatballs using the \"wasted\" parts of the fish-heads, bones, and guts. Because these parts aren't exactly available at your local grocery store, I used a tuna steak and made sure not to leave any scraps, just like Sanji would want. I also added an orange sauce for some vitamin C, since we don't want any seafarers to keel over from scurvy!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "TUNA MEATBALLS",
      "ingredients": [
        "1 tuna steak (about 1 pound, or 454 g)",
        "1 teaspoon grated orange zest",
        "¼ teaspoon sesame oil",
        "½ teaspoon grated ginger root",
        "1 tablespoon mirin",
        "1 tablespoon sake",
        "1 tablespoon soy sauce",
        "1 large egg, beaten",
        "¼ cup (20 g) panko bread crumbs",
        "Salt and black pepper, to taste",
        "Oil, for deep-frying"
      ]
    },
    {
      "section": "ORANGE SAUCE",
      "ingredients": [
        "½ tablespoon oil",
        "14 small onion, sliced",
        "½ red bell pepper, seeded and sliced",
        "¼ green bell pepper, seeded and sliced",
        "½ cup (120 ml) fresh orange juice, squeezed from 1 large navel orange",
        "1 teaspoon dashi powder",
        "1 tablespoon cornstarch",
        "½ cup (80 ml) rice vinegar",
        "½ cup (110 g) packed brown sugar",
        "2 tablespoons soy sauce",
        "3 tablespoons ketchup",
        "Salt and black pepper, to taste"
      ]
    }
  ],
  "instructions": [
    "1 To make the meatballs: Chop the tuna steak into very fine pieces, then place in a large bowl. Add the orange zest, sesame oil, ginger, mirin, sake, 1 tablespoon soy sauce, beaten egg, bread crumbs, and salt and pepper and fully incorporate. Shape the mixture into 10 equal-size meatballs. Transfer the meatballs to a plate and put the plate in the freezer for 30 minutes",
    "2 Meanwhile, make the orange sauce: In a medium skillet, heat the ½ tablespoon oil over medium heat. Add the onions and cook until translucent, about 2 minutes. Add the red and green peppers and cook for another 2 minutes, or until softened.",
    "3 In a small bowl, combine the orange juice, dashi powder, and cornstarch for a slurry, stirring to dissolve the cornstarch. Pour this slurry into the skillet along with the rice vinegar, brown sugar, 2 tablespoons soy sauce, and ketchup and stir to combine. Season with salt and pepper, then simmer until thick, stirring occasionally, around 3 minutes. Reduce the heat to low and keep the sauce warming while you deep-fry the meatballs.",
    "4 In a medium heavy-bottomed pot, heat 3 inches (7.5 cm) of oil over medium heat to 350°F (175°C), measuring with a thermometer, or a small piece of the meatball mixture sizzles when it hits the hot oil. Line a plate with paper towels. Deep-fry the meatballs for no more than 3 minutes, or until golden. Transfer to the prepared plate. You may need to do this in batches, depending on the size of your pan.",
    "5 Add the fried tuna meatballs to the skillet with the orange sauce, toss to coat, and serve."
  ],
  "author": null
}