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": "Asparagus vichyssoise",
  "description": "I love to cook both white and green asparagus, but although it is the same vegetable, the two types take different times to cook. Green asparagus is best eaten when it still has a little crunch, but white asparagus should be eaten soft. I like fennel seeds with vegetables, particularly green asparagus, but they're also good with cucumber.",
  "subtitle": "with fennel seeds",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1/2 onion",
        "150 g/5½ oz leeks, white parts only",
        "200 g/7 oz green asparagus",
        "150 g/5½ oz potatoes",
        "splash of olive oil",
        "a few fennel seeds",
        "200 ml/7 fl oz milk",
        "100 ml/3½ fl oz double (heavy) cream",
        "150 ml/5 fl oz vegetable stock",
        "fine salt",
        "8 spears green asparagus",
        "50 ml/14 fl oz vinaigrette (½ white balsamic vinegar, 2/3 olive oil)",
        "a few fennel seeds",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1-The asparagus vichyssoise",
    "Peel and finely slice the onion. Wash the leeks and finely slice them too. Trim and peel the asparagus and potatoes, then rinse in cold water. Cook the asparagus in plenty of boiling salted water for 5 minutes, then refresh under cold running water. Put the onion into a frying pan with a little olive oil and cook very slowly. Add the leeks, along with a pinch of salt, and cook for another 5 minutes, then add the potatoes, fennel seeds, milk, cream and vegetable stock. Leave to cook for 30 minutes over a very gentle heat. Add the cooked asparagus, then blend until very smooth. Taste and adjust the seasoning as required, then put to one side.",
    "2-Finishing off",
    "Cook 4 of the asparagus spears for 5 minutes in boiling salted water. Slice the other 4 spears lengthways as thinly as possible, immerse in boiling water for a moment, then put to one side.",
    "3-Serving",
    "Divide the whole asparagus spears between 4 bowls, then pour over the hot soup. Decorate with the slivers of asparagus dressed with vinaigrette, and scatter over the fennel seeds. Serve very hot."
  ],
  "author": "JJ3"
}