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": "Eggs Florentine",
  "description": "Soft eggs with wilted spinach is a classic combination, but adding nutmeg and Beaufort cheese creates something even more seductive: the freshness of the spinach, the warmth of the nutmeg, the floral aroma of the cheese and the softness of the egg. It is important to just lightly cook the eggs, so their runny yolks mingle with the spinach.",
  "subtitle": "with Beaufort cheese",
  "ingredients": [
    {
      "section": "The eggs",
      "ingredients": [
        "4 extra-fresh eggs",
        "splash of vinegar"
      ]
    },
    {
      "section": "The béchamel sauce",
      "ingredients": [
        "40 g/1½ oz salted butter",
        "40 g/1½ oz plain (all-purpose) flour",
        "400 ml/14 fl oz whole milk",
        "freshly grated nutmeg",
        "fine salt"
      ]
    },
    {
      "section": "The spinach",
      "ingredients": [
        "400 g/14 oz fresh spinach",
        "1 garlic clove",
        "20 g/4 oz salted butter",
        "splash of olive oil",
        "fine salt"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "40 g/1½ oz grated Beaufort cheese"
      ]
    }
  ],
  "instructions": [
    "1-The eggs",
    "Soft-boil the eggs: add a splash of vinegar to a saucepan of water, then bring to the boil. Cook the eggs in the boiling water for 6 minutes. Remove from the pan with a slotted spoon, immerse in a large bowl of iced water, then remove the shells.",
    "2-The béchamel sauce",
    "Melt the butter, then stir in the flour and cook for 2 minutes until the mixture begins to froth. Gradually whisk in the cold milk, then cook over a low heat, stirring constantly, until the sauce thickens. Take off the heat and add a little nutmeg and salt.",
    "3-The spinach",
    "Trim and thoroughly wash the spinach in several changes of water, then drain. Peel the garlic, flatten it with the blade of a knife, then place in a frying pan with the butter and oil over a gentle heat. Add the spinach, season with salt, and cook for 3-4 minutes. Remove from the heat and leave to cool, then remove the garlic clove.",
    "4-Finishing off and serving",
    "Preheat an overhead grill (broiler). Divide the spinach between the ramekins, add an egg to each one, then cover with the béchamel and finish with the grated Beaufort. Grill for 5 minutes, then serve immediately."
  ],
  "author": ""
}