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": "Lime-marinated scallop carpaccio with mushroom jelly",
  "description": "This subtle marriage of flavours and textures calls for really fresh live scallops.",
  "subtitle": "This subtle marriage of flavours and textures calls for really fresh live scallops.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "800 g/1 lb 12 oz button mushrooms",
        "2 onions",
        "25 g/1 oz salted butter",
        "juice of 1 lemon",
        "750 ml/25 fl oz mineral water",
        "2 egg whites",
        "6 g/o.2 oz gelatine leaves, soaked in cold water",
        "fine salt",
        "8 scallops",
        "100 ml/3½ fl oz white balsamic vinegar",
        "1 lime",
        "200 ml/7 fl oz olive oil",
        "4 button mushrooms",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1-The mushroom jelly",
    "Trim the mushrooms and slice half of them. Peel, trim and finely slice the onions, then cook in the butter over a gentle heat for 3-4 minutes. Add the sliced mushrooms and the lemon juice, cook for 5 minutes, then add the mineral water and simmer for about 30 minutes. Strain through a fine sieve, season lightly with salt and leave to cool. Pour the cold stock into a saucepan. Lightly beat the egg whites, then whisk into the stock. Bring to the boil, then lower the heat and cook over a gentle heat for about 10 minutes before straining the stock through a sieve lined with muslin (cheesecloth) or a clean cloth. (See step-by-step method on p. 138.) Reheat 250 ml/9 fl oz of the mushroom liquid, stir in the drained and squeezed-out gelatine then check the seasoning. Pour the jelly onto a plate or tray and leave to set in the fridge for at least an hour. Cut the jelly into rounds with a pastry cutter, then place on 4 plates. Chill again.",
    "2-The scallops",
    "Cut the scallops into slices 2 mm/½ in thick. Combine the vinegar, lime zest, a little salt and the olive oil to make a marinade, then gently toss through the scallop slices and leave to marinate for 10 minutes.",
    "3- Plating up",
    "Arrange the scallop slices in a rosette on top of the jelly rounds. Decorate with the remaining mushrooms, very thinly sliced (use a sharp knife, food processor or mandoline for this). Serve well chilled."
  ],
  "author": ""
}