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": "Mushroom-stuffed squid",
  "description": "Don't be afraid of squid. It's much easier to cook than you might think. But it is important to buy the freshest squid you can find: it should be white, shiny and very firm; don't buy squid that seems soft or looks dull.",
  "subtitle": "with creamy tagliatelle",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "500 g/1 lb 2 oz packet fresh tagliatelle",
        "2 shallots",
        "2 knobs of butter",
        "8 button mushrooms",
        "juice of 1 lemon",
        "200 ml/7 fl oz double (heavy) cream",
        "fine salt",
        "1 shallot",
        "knob of butter",
        "6 button mushrooms",
        "juice of 1 lemon",
        "100 ml/3½ fl oz double (heavy) cream",
        "14 bunch of coriander (cilantro)",
        "2 whole squid, cleaned and quills removed (ask your fishmonger to do this)",
        "olive oil",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1 The mushroom reduction",
    "Peel, trim and finely slice the shallots, then cook them with the butter over a gentle heat for 2 minutes. Clean and trim the mushrooms, then slice and add to the shallots, along with the lemon juice. Cook for 2-3 minutes, then pour in the cream. Simmer until the sauce begins to thicken, then remove from the heat, season with a little salt and strain through a fine sieve. Keep warm.",
    "2-The stuffed squid",
    "Preheat the oven to 180°C (350°F; gas mark 4). Peel and finely slice the shallot, then cook in a saucepan with the butter over a low heat for 2 minutes. Clean, trim and slice the mushrooms, then mix with the lemon juice and add to the shallot. Cook for 2-3 minutes, then pour in the cream. Simmer until the sauce begins to thicken, then add the finely chopped coriander and a little salt. Remove from the heat. Stuff the squid tubes with the mushroom mixture and season. Heat a little olive oil in an ovenproof frying pan, then cook the stuffed squid and their tentacles until golden all over. Finish off in the oven for a couple of minutes.",
    "3-Finishing off",
    "Cook the tagliatelle in a saucepan of boiling salted water for 3 minutes (or as per the packet instructions). Drain, then mix with the mushroom reduction in a large bowl. Remove the squid from the oven and halve. Divide the tagliatelle between + plates, place half a squid on top and serve immediately."
  ],
  "author": ""
}