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": "Melon soup with aniseed and goat's cheese cream",
  "description": "This summery soup, which is incredibly light and very easy to make, demands that you choose your melons very carefully. I highly recommend nice, firm Charentais melons, if you can get them. But there are lots of other possible combinations: try it with watermelon, Voatsiperifery pepper, fresh almonds or orange flower water. Depending on what you find, this recipe can be endlessly reinvented.",
  "subtitle": "Homemade",
  "ingredients": [
    {
      "section": "The melon soup",
      "ingredients": [
        "2 melons, each about 1 kg/24 lb",
        "200 ml/7 fl oz iced mineral water",
        "I tablespoon aniseed",
        "fine salt"
      ]
    },
    {
      "section": "The goat's cheese cream",
      "ingredients": [
        "120 g/4/4 oz fresh goat's cheese",
        "150 ml/5 fl oz very cold double (heavy) cream",
        "8 g/4 oz gelatine leaves",
        "40 ml/1½ fl oz milk",
        "fine salt"
      ]
    },
    {
      "section": "Serving",
      "ingredients": [
        "I teaspoon aniseed"
      ]
    }
  ],
  "instructions": [
    "1-The melon soup",
    "Halve the melons and remove the seeds, then use a spoon to scoop out the flesh.",
    "Blend with the mineral water, aniseed and a pinch of fine salt.",
    "Strain through a fine sieve into a bowl, then cover with cling film and chill in the fridge until needed.",
    "2-The goat's cheese cream",
    "Beat the goat's cheese with a spatula or wooden spoon until it is very smooth.",
    "In an electric mixer, or another large bowl, whip the cream.",
    "Soak the gelatine leaves in cold water for a few minutes to soften them.",
    "Warm the milk in a saucepan, then add the drained and squeezed-out gelatine and stir until it completely dissolves.",
    "Pour this mixture onto the goat's cheese and mix well.",
    "Fold in the whipped cream and check the seasoning, adding a little salt if necessary.",
    "Pour into + shallow dishes, then chill for 2 hours.",
    "3-Serving",
    "When ready to serve, pour the cold melon soup on top of the goat's cheese cream, then scatter over a few aniseeds and serve."
  ],
  "author": ""
}