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": "Mackerel Tart",
  "description": "A delightful mackerel tart with escabèche and pesto that will tantalize your taste buds and impress your guests.",
  "subtitle": "Escabèche with Pesto",
  "ingredients": [
    {
      "section": "For the escabèche",
      "ingredients": [
        "2 (300g) mackerel fillets, deboned",
        "Gray sea salt",
        "1 carrot",
        "50g celery (about 1 1/4 stalks)",
        "1 white onion",
        "Olive oil",
        "2 cloves garlic",
        "2 sprigs thyme",
        "20 coriander seeds",
        "10 black peppercorns",
        "100ml red wine vinegar",
        "300ml white wine",
        "500ml white chicken stock"
      ]
    },
    {
      "section": "For the pesto",
      "ingredients": [
        "2 bunches basil",
        "50g pine nuts",
        "50g parmesan cheese",
        "1/2 clove garlic",
        "100ml olive oil",
        "Salt",
        "Freshly ground pepper"
      ]
    },
    {
      "section": "For the tart",
      "ingredients": [
        "1 roll puff pastry",
        "1 green zucchini (courgette)",
        "1 yellow zucchini",
        "4 new onions",
        "1 fennel bulb",
        "8 plum tomatoes",
        "Salt",
        "Freshly ground pepper",
        "Olive oil",
        "Leaves from 1 sprig thyme",
        "4 quail eggs",
        "20g assorted fresh herbs (parsley, thyme, dill, etc.)"
      ]
    },
    {
      "section": "For finishing",
      "ingredients": [
        "40ml olive oil",
        "10ml aged red wine vinegar",
        "Fleur de sel",
        "Freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "MAKE THE ESCABÈCHE MARINADE",
    "Cover the mackerel fillets with the gray sea salt and let sit for 5 to 10 minutes, then rinse.",
    "Peel and finely chop the carrot, celery, and onion.",
    "Heat a little olive oil in a sauté pan and add the garlic and thyme.",
    "Let them infuse for a few minutes, and then sweat.",
    "Lightly crush the coriander seeds and add them along with the peppercorns.",
    "Deglaze with the vinegar, followed by the white wine.",
    "Finish with the chicken stock and simmer for 10 minutes.",
    "Transfer the mackerel fillets to a dish, skin side down, and pour the warm escabèche marinade over them.",
    "Set aside at room temperature.",
    "MAKE THE PESTO",
    "Blend the basil leaves together with the pine nuts, cheese, and peeled garlic, then beat to an emulsion with the olive oil.",
    "Season with salt and pepper.",
    "MAKE THE TART",
    "Preheat the oven to 180°C - 350°F (gas mark 4).",
    "Cut four 10cm - 4 inch-diameter disks out of the puff pastry and place on a baking sheet.",
    "Put 7cm - 2 3/4 inch-high blocks on the baking sheet and rest a wire rack on the blocks; this will keep the puff pastry shells a uniform height.",
    "Bake for 20 minutes.",
    "Cut the zucchinis into half-rounds.",
    "Remove the outer layer of skin from the onions.",
    "Shallow braise the zucchini and onions separately in 500ml - 2 cups of the escabèche marinade, and set aside.",
    "Peel the fennel and use a mandoline slicer with safety guard to cut it into fine slices.",
    "Set aside.",
    "Lower the oven temperature to 120°C - 250°F (gas mark 1/2).",
    "Halve and seed the tomatoes.",
    "Lay them out on a baking sheet, season with salt and pepper, drizzle with a little olive oil, and sprinkle with a little thyme.",
    "Cook the tomatoes for 1 hour.",
    "Remove the skin.",
    "Mix the tomato flesh with olive oil in a bowl.",
    "Adjust the seasoning and set aside.",
    "Boil the quail eggs for 3 minutes.",
    "Peel and set aside.",
    "Remove the stems from the herbs.",
    "FINISHING",
    "Increase the oven temperature to 180°C - 350°F (gas mark 4).",
    "Spread a thin layer of the tomato on the pastry disks and bake for 2 to 3 minutes.",
    "Drain mackerel, then place half of a fillet in the center and add a dot of pesto.",
    "Season the zucchini and onions with the olive oil, vinegar, fleur de sel, and freshly ground pepper, and form into an attractive arrangement on the tart.",
    "Finish by adding a quail egg, cut in half, assorted herbs, and a few fennel slices to the tart."
  ],
  "author": "Benoit"
}