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": "Gravadlax and celeriac remoulade with Meaux mustard",
  "description": "This winter salad, which is a lovely contrast of sweet and sharp, is served in my bistrot. The herbaceous flavour of celeriac, which I love, goes really well with gravadlax. This is a perfect dish, with a great combination of marvellous textures and sheer harmony of flavours, that could easily be served instead of smoked salmon at Christmas and New Year.",
  "subtitle": "This winter salad is a lovely contrast of sweet and sharp.",
  "ingredients": [
    {
      "section": "The gravadlax",
      "ingredients": [
        "I tablespoon coriander seeds",
        "I teaspoon aniseed",
        "I teaspoon black peppercorns",
        "50 g/14 oz coarse salt",
        "20 g/4 oz brown sugar",
        "2 sprigs of dill",
        "I X 500 g/1 lb 2 oz piece of skinless salmon fillet, pin-boned"
      ]
    },
    {
      "section": "The celeriac remoulade",
      "ingredients": [
        "14 head of celeriac",
        "I egg yolk",
        "1 tablespoon Meaux mustard or other wholegrain mustard",
        "250 ml/9 fl oz groundnut (peanut) oil",
        "splash of sherry vinegar",
        "fine salt"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "sprig of dill",
        "20 g/4 oz salmon roe"
      ]
    }
  ],
  "instructions": [
    "1- The gravadlax",
    "Toast the coriander, aniseed and peppercorns in a dry frying pan over a gentle heat for a few minutes, stirring constantly, until they smell fragrant. Remove from the heat and leave to cool, then crush using a pestle and mortar. Mix the crushed spices with the coarse salt, brown sugar and finely chopped dill, then put to one side. Line a shallow dish with a large sheet of cling film, then tip in half of the spice mixture. Place the salmon fillet on top, cover with the remaining spice mixture, then wrap the cling film around the fish and leave to marinate in the fridge for 10 hours. At the end of the marinating time, rinse the salmon under cold running water, then pat dry with a clean tea towel and set aside somewhere cool. (See step-by-step method on p. 308.)",
    "2 The celeriac remoulade",
    "Peel and trim the celeriac as necessary. Using a sharp knife or a mandoline, cut the celeriac into fine julienne strips, then immerse in iced water for 10 minutes to make them nice and crunchy. Meanwhile, in a large bowl, vigorously whisk the egg yolk with the mustard and a pinch of salt. Still whisking, slowly add the oil to make a mayonnaise. Add a splash of sherry vinegar and season lightly with salt. Drain the celeriac in a colander, then add to the mayonnaise and mix well.",
    "3-Finishing off and plating up",
    "Cut the salmon into slices 5 mm/% in thick. Lay a few overlapping slices on each plate, then place a spoonful of celeriac remoulade alongside and scatter over the chopped dill and salmon roe."
  ],
  "author": ""
}