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": "Baba ganoush",
  "description": "Baba ganoush (or baba ghanoush) is the Arabic name for an aubergine dip. I've adapted it to my own taste by adding lots of herbs and goat's curd which sweetens it. You can substitute a spoonful of fromage blanc for the goat's curd.",
  "subtitle": "AD- Baba ganoush",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 medium aubergines",
        "2 sprigs of marjoram",
        "2 sprigs of mint",
        "2 sprigs of coriander",
        "2 sprigs of flat-leaf parsley",
        "1 garlic clove",
        "1 tablespoon of fresh goat's curd",
        "2 tablespoons of olive oil",
        "salt",
        "freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "Preheat your oven to 220 °C (gas mark 7).",
    "Wash 2 medium aubergines, wipe dry and prick here and there with a fork, then place them on a baking tray.",
    "Bake in the oven for an hour until they are well browned and toasted.",
    "Take them out and allow to cool so as not to burn your fingers.",
    "Cut them in half lengthwise and remove the flesh with a small spoon and put it in a blender or a mortar.",
    "Also collect a little of the toasted skin: approximately 10 % of the weight of the flesh (for example, for 100 g flesh, 10 g skin), and add it to the flesh.",
    "Crush the mix in the mortar, or blend roughly to produce a nice compote rather than a liquefied purée. Transfer to a large bowl.",
    "Remove the stalks, wash and chop the leaves of 2 sprigs of marjoram, 2 sprigs of mint, 2 sprigs of coriander and 2 sprigs of flat-leaf parsley.",
    "Peel and crush 1 garlic clove.",
    "Stir into the aubergine mix with a spoon.",
    "Add 1 tablespoon of fresh goat's curd and 2 tablespoons of olive oil.",
    "Season with salt and freshly ground black pepper and stir again.",
    "Keep the baba ganoush in the fridge as it should be served nice and cold."
  ],
  "author": ""
}