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": "Ricotta Burgers",
  "description": null,
  "subtitle": "A fresh take on the classic burger.",
  "ingredients": [
    {
      "section": "For the burgers",
      "ingredients": [
        "400g minced beef",
        "200g ricotta",
        "4 chopped spring onions",
        "1 tablespoon of capers",
        "a little picked rosemary",
        "salt",
        "freshly ground black pepper",
        "a little olive oil"
      ]
    },
    {
      "section": "For the relish",
      "ingredients": [
        "100g sun-dried tomatoes (the sort that come in oil)",
        "a little of the oil from the jar",
        "a tablespoon of sherry vinegar",
        "salt",
        "pepper"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "6 ciabatta rolls"
      ]
    },
    {
      "section": "Jerk burger variation",
      "ingredients": [
        "proprietary jerk seasoning",
        "soft, toasted buns",
        "a little cooked spinach",
        "callaloo (optional)"
      ]
    },
    {
      "section": "Gorgonzola burger variation",
      "ingredients": [
        "double the amount of beef",
        "Gorgonzola",
        "soft, toasted buns",
        "slices of ripe tomato"
      ]
    },
    {
      "section": "Burger with attitude variation",
      "ingredients": [
        "a chopped gherkin",
        "sesame seeds",
        "a little ketchup",
        "salt",
        "pepper",
        "hot French mustard"
      ]
    }
  ],
  "instructions": [
    "Mix together 400g minced beef, 200g ricotta, 4 chopped spring onions, 1 tablespoon of capers and a little picked rosemary.",
    "Season well with salt and freshly ground black pepper.",
    "Shape the mixture into 6 thick burgers, about the diameter of a digestive biscuit, then leave for as long as you can in the fridge to firm up.",
    "Fry the burgers in a little olive oil in a shallow, non-stick pan for 6-8 minutes per side.",
    "For the relish, chop 100g sun-dried tomatoes (the sort that come in oil) and mix with a little of the oil from the jar.",
    "Add a tablespoon of sherry vinegar and season with salt and pepper.",
    "When the patties are cooked, sandwich them between 6 ciabatta rolls spread with the relish.",
    "Jerk burger: Season the burger opposite with a proprietary jerk seasoning - the best of them contain allspice, cloves, cinnamon, thyme and chilli. Fry the burgers, then serve in soft, toasted buns with a little cooked spinach, or if you are near a West Indian market try and get hold of some callaloo.",
    "Gorgonzola, the richest burger: Instead of the ricotta, double up on the beef. Place each burger in your hand and press a ball of Gorgonzola into the centre, then squeeze the meat around it so it covers the cheese. Carefully flatten out into a thick patty then fry as opposite. Soft, toasted buns and slices of ripe tomato complete them.",
    "A burger with attitude: Chop a gherkin. Not finely. Not coarsely. Add it to the mince. Stir in a sprinkling of sesame seeds, a little ketchup, salt and pepper and some hot French mustard. Shape and fry."
  ],
  "author": null
}