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": "Lobster 'bellevue' with saffron tomato jelly and rainbow tomatoes",
  "description": "In this recipe I've married the dense yet subtle flesh of a lobster with the gentle acidity of ripe tomatoes and the perfume of saffron.",
  "subtitle": "'Bellevue' refers to a technique for lacquering seafood or meat with a jelly, which prevents the food from drying out and creates a beautiful showpiece.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "3 ripe Roma tomatoes",
        "½ teaspoon ground saffron",
        "10 g/3 oz gelatine leaves",
        "a few strands of saffron",
        "fine salt",
        "2 x 600 g/1 lb 5 oz lobsters",
        "coarse salt",
        "I Green Zebra tomato",
        "I yellow tomato",
        "I beef (beefsteak) tomato",
        "20 ml/4 fl oz white balsamic vinegar",
        "40 ml/1½ fl oz olive oil",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1-The saffron tomato jelly",
    "Wash the tomatoes, remove their stalks and quarter. Blend with 250 ml/9 fl oz of water until smooth, then pour into a saucepan and bring to the boil. Lower the heat and leave to simmer for about 30 minutes, then strain through a sieve lined with muslin (cheesecloth) or a clean tea towel. Leave to settle, then carefully pour off just the clear liquid. Taste the tomato water, and if the tomato flavour is not concentrated enough, bring to the boil again and reduce lightly, then taste again and season as necessary. Mix 500 ml/18 fl oz of this tomato water with the ground saffron, then strain into a clean saucepan. Soak the gelatine in iced water for 3 minutes. Heat the tomato water, without letting it boil, then stir in the drained and squeezed-out gelatine. Pour the jelly into a bowl and set aside.",
    "2-Cooking the lobster",
    "Tie the lobsters as shown on p. 186; this ensures they cook more evenly. Cook them in a large saucepan filled with boiling salted water, then lift them out with a skimming spoon or tongs and drain. Remove the claws and cook them for another 2 minutes, then drain. Immerse the lobster tails and claws in iced water and leave to cool. Once completely cold, drain again, then remove all the shell. Slice the lobster tails into thick slices, remembering to remove the gut with the tip of a knife if necessary.",
    "3-Lacquering the lobster",
    "Place a saffron strand on each slice of lobster (as in the photo) and then, using a tablespoon, cover the slice with the cold tomato jelly, which should still be liquid but syrupy. Place in the fridge and leave the jelly to set for 10 minutes, then remove from the fridge and add another layer of jelly to each slice. Keep chilled.",
    "4-The tomatoes, finishing off and plating up",
    "Remove the stalks from the tomatoes, if necessary, then cut a cross in the top of each one. Peel the tomatoes (see step-by-step method on p. 22), then cut into very fine slices. Make a vinaigrette by whisking together the vinegar, oil and a little salt. Dress the tomato slices with the vinaigrette, then divide them between + plates, making sure each plate gets a mixture of colours. Place the lobster slices and claws on top and serve immediately."
  ],
  "author": "Classics"
}