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": "Shellfish and crustaceans",
  "description": "The combination of iron and folic acid (vitamin B9), in which watercress is rich, makes it a kind of natural tonic. With the iodine from the scallops, this dish is a feast!",
  "subtitle": "Scallops in cream of watercress",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "12 scallops",
        "2 bunches of watercress",
        "2 handfuls of spinach",
        "1 garlic clove",
        "juice of half a lemon",
        "a splash of olive oil",
        "a small pot of Avruga or salmon roe",
        "4 slices of walnut bread",
        "2 tablespoons of crème fraîche",
        "salt",
        "freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "Have your fishmonger prepare 12 scallops, asking him to detach the white meat and remove the coral.",
    "Take the leaves off 2 bunches of watercress, destalk 2 handfuls of spinach, wash and dry them.",
    "Keep aside a few watercress leaves to decorate your dish.",
    "Peel 1 garlic clove.",
    "Cut the scallops horizontally into four, widthwise.",
    "Season them with the juice of half a lemon and a splash of olive oil, and arrange them in soup plates.",
    "Then add the contents of a small pot of Avruga or salmon roe and the reserved watercress leaves.",
    "Brush 4 slices of walnut bread with a little olive oil.",
    "Toast them lightly under the grill, cut them in half and arrange them in a small basket.",
    "Bring a saucepan of salted water to a boil.",
    "Immerse the watercress, spinach and garlic, stir well and cook until the leaves can be crushed between your fingers.",
    "Remove with a slotted spoon and blend straight away, adding 2 tablespoons of crème fraîche and a little cooking water; the broth should be nice and smooth, the consistency of a velouté.",
    "Add salt and freshly ground black pepper and reheat.",
    "Put the basket of bread and the plates with the scallops on the table.",
    "Pour the boiling velouté over them; its heat will cook them."
  ],
  "author": ""
}