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": "Grandma Suzanne's stuffed tomatoes",
  "description": "The secret lies in using good, firm tomatoes and a richly flavoured stuffing made with lamb, mushrooms and herbs, but no bread.",
  "subtitle": "This is my mother's recipe, and I have always loved it.",
  "ingredients": [
    {
      "section": "The stuffing",
      "ingredients": [
        "1 shallot",
        "4 large white button mushrooms",
        "knob of butter",
        "250 g/8½ oz lamb shoulder or minced (ground) lamb",
        "100 g/3½ oz ham, diced",
        "1 garlic clove, chopped",
        "1 tablespoon finely chopped parsley",
        "20 g/4 oz grated Parmesan",
        "1 egg",
        "pinch of fine salt",
        "freshly ground pepper"
      ]
    },
    {
      "section": "The tomatoes",
      "ingredients": [
        "4 large firm tomatoes",
        "pinch of fine salt",
        "splash of olive oil"
      ]
    }
  ],
  "instructions": [
    "1-The stuffing",
    "Preheat the oven to 180°C (350°F: gas mark 4). Peel and finely slice the shallot. Trim the mushrooms, if necessary, then cut into very small dice. Melt the butter in a large pan over a gentle heat, add the shallot and mushrooms and sweat slowly for 2-3 minutes without letting them colour, stirring often. Take off the heat and leave to cool. Mince the lamb, if necessary, in a mincer or with a knife - then add to the pan, along with the ham, garlic, parsley, Parmesan and egg. Mix well and season.",
    "2- Cooking the stuffed tomatoes",
    "Using a serrated knife (this will make it easier), cut off the top of the tomatoes, then scoop out the seeds with a spoon. Lightly salt the inside of the tomatoes, then place them upside down on a wire rack and leave to sweat for about 15 minutes. Use a tablespoon to fill the tomatoes generously with the stuffing, replace their tops, then place on an oiled baking sheet and bake for 30 minutes. Serve hot, perhaps with plain white rice.",
    "Tip It is important to allow time for the tomatoes to sweat - this draws out some of their liquid, so they don't go too soft in the oven and collapse."
  ],
  "author": "Unknown"
}