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": "Green beans with fig vinaigrette",
  "description": null,
  "subtitle": null,
  "ingredients": [
    {
      "section": "FIG VINAIGRETTE",
      "ingredients": [
        "1/4 cup white wine vinegar or champagne vinegar",
        "1/4 cup balsamic vinegar",
        "1/2 teaspoon mustard powder",
        "1 clove garlic, minced",
        "3/4 cup extra-virgin olive oil",
        "¼ cup dried figs, finely chopped (5 to 6 figs)",
        "2 teaspoons minced fresh thyme leaves",
        "1/2 teaspoon salt",
        "1/2 teaspoon black pepper"
      ]
    },
    {
      "section": "GREEN BEANS",
      "ingredients": [
        "2 cups ice",
        "2 tablespoons salt",
        "1 pound green beans, trimmed",
        "2 tablespoons cooking fat",
        "1/4 cup slivered almonds"
      ]
    }
  ],
  "instructions": [
    "TO MAKE THE VINAIGRETTE: Whisk together the white wine vinegar, balsamic vinegar, mustard powder, and garlic in a medium bowl.",
    "Continue to whisk while slowly drizzling in the olive oil.",
    "Stir in the figs and thyme and season with the salt and pepper.",
    "TO MAKE THE GREEN BEANS: Create an ice bath for \"shocking\" the beans by filling a large bowl halfway with cold water, then adding the ice.",
    "COMBINE 3 cups of water and the salt in a large saucepan and bring to a boil over high heat.",
    "Add the green beans and blanch for 20 seconds.",
    "Using kitchen tongs or a slotted spoon, immediately transfer the beans to the ice bath to shock.",
    "As soon as the green beans are chilled (about 1 minute), transfer to a colander and drain.",
    "MELT the cooking fat in a large skillet over medium-high heat, swirling to coat the bottom of the pan.",
    "When the fat is hot, add the slivered almonds and toast for 30 seconds, shaking the pan often so they don't burn.",
    "Remove the almonds from the pan and reserve.",
    "Add the green beans, tossing to coat in the cooking fat.",
    "Cook, shaking the pan often, until the beans are crisp-tender, about 2 minutes. (The easiest way to check for doneness is to taste them.)",
    "TRANSFER the beans to a serving dish, sprinkle on the toasted almonds, and drizzle lightly with ¼ cup of the vinaigrette (add more if desired, but a little goes a long way here).",
    "Toss until evenly dressed.",
    "Serve immediately."
  ],
  "author": null
}