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": "Sous-vide cod with lentils",
  "description": "Here I show you how to cook sous-vide at home, making do with the kitchen equipment you've already got! It's really easy, and such a gentle cooking method perfectly preserves both the delicate flavour and fragile texture of the fish.",
  "subtitle": "A gentle cooking method that preserves the delicate flavour and texture of the fish.",
  "ingredients": [
    {
      "section": "The lentils",
      "ingredients": [
        "1 onion, peeled",
        "1 carrot, peeled",
        "1 leek, white part only",
        "1 stalk of celery",
        "knob of butter",
        "250 g/8½ oz green lentils",
        "1 litre/134 pints vegetable stock",
        "4 tablespoons sherry vinegar",
        "40 ml/1½ fl oz olive oil",
        "fine salt"
      ]
    },
    {
      "section": "The cod",
      "ingredients": [
        "25 g/1 oz coarse salt",
        "4 x 120 g/44 oz cod fillets",
        "pinch of saffron",
        "100 ml/3½ fl oz grapeseed oil"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "zip-lock freezer bags"
      ]
    }
  ],
  "instructions": [
    "1-The lentils",
    "Trim the onion, carrot, leek and celery, then cut into large dice. Cook the vegetables in a saucepan with the butter for 2-3 minutes. Stir in the lentils, then add just enough vegetable stock to cover. Leave to simmer for 25 minutes, adding more stock as necessary. Once cooked, drain the lentils if necessary, then season with the sherry vinegar, olive oil and a little salt. Put to one side.",
    "2-The cod",
    "Dissolve the coarse salt in 500 ml/18 fl oz of cold water. Immerse the cod fillets in this brine for 15 minutes. Drain the cod, then put each fillet in a freezer bag with a few strands of saffron and a little grapeseed oil. One at a time, gradually lower the bags into a sink full of cold water to force all the air out (take care not to let any water get inside), then seal them. Bring a large saucepan of water to the boil. Immerse the bags in the boiling water, then immediately take the pan off the heat and let the fish cook in the hot water for 3 minutes. Remove the bags from the pan, and leave to rest for 5 minutes.",
    "3-Serving",
    "Divide the lentils between the plates, open the sous-vide bags and gently place the cod on top of the lentils. Serve immediately."
  ],
  "author": "Everyday"
}