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": "John Dory with cooked and raw fennel",
  "description": "A delightful dish featuring John Dory paired with both cooked and raw fennel, perfect for a light and healthy meal.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 John Dory weighing 500 g",
        "4 fennel bulbs",
        "4 spring onions",
        "2 tablespoons of olive oil",
        "400 ml of chicken stock",
        "10 saffron threads",
        "1 tablespoon of pitted black olives",
        "2 tablespoons of olive oil",
        "juice of half a lemon",
        "4 segments of tomato confit"
      ]
    }
  ],
  "instructions": [
    "Get your fishmonger to fillet and remove the skin from 2 John Dory weighing 500 g, and ask him to separate the fillets into their three parts.",
    "Peel and wash 4 fennel bulbs. Cut two of them in half and set the others aside.",
    "Peel and wash 4 spring onions.",
    "Heat a flameproof casserole dish with 2 tablespoons of olive oil.",
    "Place the half fennel bulbs face down in the casserole dish and add the spring onions.",
    "Add salt, cover the casserole dish with a lid and brown for 3 minutes.",
    "Pour in 2 glasses (400 ml) of chicken stock, sprinkle 10 saffron threads, put the lid back on and cook gently (simmering) for 15 minutes.",
    "In the meantime, slice the other 2 fennel bulbs into fine shavings with a mandoline slicer and put in a salad bowl.",
    "Wash, dry and take the leaves from 4 sprigs of dill and 4 sprigs of basil.",
    "Cut 1 tablespoon of pitted black olives into rounds, add all these to the salad bowl and mix with the fennel bulbs.",
    "Season with 2 tablespoons of olive oil and the juice of half a lemon.",
    "When the fennel bulbs are cooked (check if they are done with a knife), lay the John Dory fillets in the casserole dish and cook for just 1 minute, basting them constantly with the stock from the casserole dish.",
    "Arrange the half fennel bulbs and John Dory fillets in a serving dish with a spring onion on top.",
    "Drizzle with the liquid from the casserole dish.",
    "Distribute 4 segments of tomato confit on top and serve immediately with the bowl of raw fennel separately."
  ],
  "author": ""
}