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": "Pollock with turnip ravioli and rum sauce",
  "description": "Rum beurre monté is one of my favourite sauces: its complex, creamy vanilla flavour is a real delight, and it goes beautifully with pollock and turnips.",
  "subtitle": "Rum beurre monté is one of my favourite sauces: its complex, creamy vanilla flavour is a real delight, and it goes beautifully with pollock and turnips.",
  "ingredients": [
    {
      "section": "The turnip ravioli",
      "ingredients": [
        "6 violet turnips",
        "100 ml/3½ fl oz vegetable stock",
        "½ teaspoon agar-agar",
        "2 sprigs of mint",
        "coarse salt"
      ]
    },
    {
      "section": "The rum beurre monté",
      "ingredients": [
        "1/2 shallot",
        "1 tablespoon olive oil",
        "20 ml/4 fl oz golden rum",
        "50 ml/14 fl oz double (heavy) cream",
        "150 g/5½ oz unsalted butter",
        "fine salt",
        "freshly ground pepper"
      ]
    },
    {
      "section": "The pollock",
      "ingredients": [
        "4 x 110 g/34 oz pollock fillets",
        "olive oil",
        "fine salt"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "steamer"
      ]
    }
  ],
  "instructions": [
    "1-The turnips\nWash and trim the turnips. Keep one whole for later, then cut the rest into small pieces and cook in boiling salted water for 15 minutes. Drain well, then blend to a purée. Put the purée in a fine sieve, or in a colander lined with a clean cloth, and leave to drain for 30 minutes. Cut the reserved turnip into 1 mm/ in slices and cook in boiling water for a couple of seconds. Drain, then refresh in cold water. Heat the vegetable stock in a small saucepan, add the agar-agar and simmer for a couple of seconds, then remove from the heat.",
    "2-The turnip ravioli\nLay the turnip slices on a work surface and put a teaspoon of drained turnip purée in the middle of half the slices. Brush the edges of the turnip slices with the vegetable stock (which, thanks to the agar-agar, will work like glue), then cover with the remaining turnip slices. Leave to set for a few minutes without touching them. Allow 2-3 turnip ravioli per person.",
    "3-The rum beurre monté\nPeel, trim and chop the shallot. Cook in a saucepan with the olive oil over a gentle heat for 2 minutes, then pour in the rum. Bring to the boil, then simmer until reduced by three-quarters. Add the cream and return to the boil, then remove from the heat. Gradually whisk in the diced butter. Season. (See step-by-step method on p. 150.)",
    "4-The pollock\nLightly season the fish with salt, then steam it for 3-4 minutes, depending on the thickness of the fillets. Remove from the steamer and leave to rest for 2 minutes.",
    "5-Plating up\nPut a piece of fish on each plate and brush with a little olive oil. Next, add 2-3 turnip ravioli to each plate, then spoon over the rum beurre monté. Decorate with a few mint leaves and serve immediately."
  ],
  "author": ""
}