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": "Gratin of Kale and Almonds",
  "description": "A green vegetable. A cheese and cream sauce. The crunch of almonds.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the gratin",
      "ingredients": [
        "2 red onions",
        "groundnut or rapeseed oil",
        "400g kale",
        "25g flaked almonds",
        "300ml double cream",
        "500ml béchamel sauce",
        "Parmesan"
      ]
    },
    {
      "section": "For the bacon fat, kale and juniper",
      "ingredients": [
        "bacon fat or ibérico fat or olive oil",
        "1 sliced onion",
        "thyme",
        "juniper berries",
        "sparkling wine",
        "shredded kale",
        "salt",
        "pepper"
      ]
    },
    {
      "section": "For the kale bruschetta",
      "ingredients": [
        "kale",
        "chicken stock",
        "sourdough bread",
        "young garlic",
        "fruity, verdant green olive oil",
        "lemon",
        "sea salt"
      ]
    }
  ],
  "instructions": [
    "Set the oven at 200°C/Gas 6.",
    "Peel and finely slice 2 red onions into rounds.",
    "Warm a little groundnut or rapeseed oil in a shallow pan, then add the onions and fry till soft and, here and there, pale gold.",
    "Remove the tender leaves from 400g kale and chop the coarse stems.",
    "Add the chopped stems to the onions and continue cooking till the kale has softened and brightened.",
    "Add the kale leaves and stir, cooking for only a couple of minutes, then add 25g flaked almonds.",
    "Tip the onion and kale mixture into an ovenproof dish.",
    "Stir 300ml double cream into 500ml béchamel sauce (ready-made is fine) with a good handful of grated Parmesan, then check the seasoning.",
    "Pour over the kale and onion, then scatter with a little more Parmesan and a further 25g almonds.",
    "Bake for 30 minutes, till golden and bubbling.",
    "Heat some bacon fat or ibérico fat, or if you must, olive oil, in a large pan, then use it to cook a sliced onion.",
    "Add a sprig or two of thyme, some lightly crushed juniper berries, a glass of sparkling wine - nothing too extravagant - then add shredded kale and stir briefly before covering with a lid and simmering for 10 minutes.",
    "As the kale becomes tender, add salt and pepper.",
    "Remove the tough stems from the kale.",
    "Simmer the leaves in chicken stock for 10-15 minutes till soft and dark, then drain and set both stock and kale aside.",
    "Have ready some rounds of hot, toasted sourdough bread.",
    "Rub the bread with a cut clove of young garlic, place in a shallow bowl, then spoon over a little of the hot stock.",
    "Add the cooked kale, trickle with fruity, verdant green olive oil, and finish with a mean squeeze of lemon and coarse flakes of sea salt."
  ],
  "author": null
}