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": "Artichokes and fennel à la barigoule",
  "description": "Discover the delightful blend of fresh vegetables with artichokes and fennel cooked to perfection in this traditional recipe à la barigoule.",
  "subtitle": "Fresh vegetables",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "12 poivrade artichokes",
        "2 fennel bulbs",
        "1 carrot",
        "1 small stick of celery",
        "half a white onion",
        "1 thin slice of air-dried bacon",
        "1 teaspoon of olive oil",
        "4 garlic cloves",
        "2 sprigs of thyme",
        "2 bay leaves",
        "1 glass (200 ml) of dry white wine",
        "2 glasses (400 ml) of chicken stock",
        "2 tablespoons of olive oil",
        "4 cloves of garlic confit"
      ]
    }
  ],
  "instructions": [
    "Prepare the vegetables.",
    "Turn 12 poivrade artichokes. Cut in half lengthwise and remove the choke. Place them in water with the juice of 1 lemon as you go along.",
    "Remove the outer leaves of 2 fennel bulbs and cut into 8 wedges. Wash and dry them.",
    "... Peel and wash 1 carrot and 1 small stick of celery, and cut at an angle into small chunks approximately 2 cm.",
    "... Peel and thinly slice half a white onion.",
    "Cut 1 thin slice of air-dried bacon into very small lardons (2 to 3 mm).",
    "In a flameproof casserole dish, brown the lardons in a teaspoon of olive oil for 1 minute.",
    "Then add the pieces of carrot, celery and onion, 4 garlic cloves, 2 sprigs of thyme and 2 bay leaves.",
    "Stir well and cover the casserole dish with a lid. Cook over a low heat for just 3 minutes.",
    "... Add the artichokes and fennel. Add a little salt and freshly ground black pepper. Stir well and cook for a further 3 minutes.",
    "... Then add 1 glass (200 ml) of dry white wine. Allow to reduce by half.",
    "... Then pour in 2 glasses (400 ml) of chicken stock, stir and cover the casserole dish with a lid.",
    "Lower the heat and cook for 8 to 10 minutes until the artichokes and fennel are tender. Check with the tip of a knife.",
    "Drain the vegetables, arrange them decoratively on a dish and keep warm.",
    "Taste the cooking liquid and correct its seasoning, but also its consistency, and reduce if necessary.",
    "Incorporate 2 tablespoons of olive oil beating vigorously to emulsify and pour over the vegetables.",
    "Add 4 cloves of garlic confit, freshly ground black pepper and serve."
  ],
  "author": ""
}