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": "Sausage Danish",
  "description": null,
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "sausages",
        "puff pastry",
        "fennel seeds",
        "egg",
        "375g all-butter puff pastry",
        "400g breakfast sausages",
        "2 tablespoons of fennel seeds"
      ]
    },
    {
      "section": "Caramelised onions, Parmesan, capers",
      "ingredients": [
        "onions",
        "butter",
        "grated Parmesan",
        "black pepper",
        "capers"
      ]
    },
    {
      "section": "Smoked mackerel, crème fraîche",
      "ingredients": [
        "smoked mackerel",
        "pepper",
        "lemon juice",
        "capers",
        "crème fraîche"
      ]
    }
  ],
  "instructions": [
    "Set the oven at 200°C/Gas 6.",
    "Lightly flour a pastry board or work surface, then roll out 375g all-butter puff pastry to a rectangle about 30cm x 20cm.",
    "Remove the skins from 400g breakfast sausages (slice the skin from one end to the other then peel away from the sausage meat).",
    "Spread the sausage meat over the pastry, leaving a small border around the edges.",
    "Scatter over 2 tablespoons of fennel seeds.",
    "Brush the edges with a little beaten egg.",
    "With the long edge facing you, roll the short sides of the pastry, both left and right, until the rolls meet in the middle.",
    "Brush with more beaten egg and press the rolls lightly together.",
    "Cut into 8-10 finger-thick slices.",
    "Place these flat on a baking sheet and brush lightly with more egg.",
    "Bake for 10-15 minutes, till puffed and golden.",
    "Peel and thinly slice onions and cook in butter over a low to moderate heat until they are soft and bronze. They should be tender enough to crush between finger and thumb.",
    "Stir in grated Parmesan, black pepper and a few capers.",
    "Spread over the pastry as opposite, roll and bake.",
    "Mash smoked mackerel with a fork, fastidiously removing any fine bones, season with pepper and lemon juice, and maybe a caper or two, then mix to a soft but not sloppy paste with a little crème fraîche.",
    "Spread over the rectangle of pastry, roll and bake."
  ],
  "author": null
}