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": "Rice",
  "description": "This is an essentially Mediterranean dish and all the flavours are concentrated when you steam it like this.",
  "subtitle": "Steamed rice and spring vegetables",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "16 small green asparagus spears",
        "1 small leek",
        "16 runner beans",
        "4 young violet 'poivrade' artichokes",
        "4 small fresh onions",
        "100 g of shelled fresh peas",
        "100 g of shelled broad beans",
        "400 ml of chicken stock or water",
        "2 tablespoons of olive oil",
        "200 g of basmati rice",
        "a quarter of a salt-preserved lemon",
        "wild rocket"
      ]
    }
  ],
  "instructions": [
    "Scrape and wash 16 small green asparagus spears, cut the tips into 6 cm lengths and slice all the tender part of the bases into rounds.",
    "Remove the outer leaves and wash 1 small leek and 16 runner beans and cut them into rounds.",
    "Turn 4 young violet 'poivrade' artichokes, cut into four, remove the choke and sprinkle with lemon juice.",
    "Peel and wash 4 small fresh onions and cut into rounds (don't throw away the stalks).",
    "Prepare 100 g of shelled fresh peas and 100 g of shelled broad beans.",
    "Preheat the oven to 170 °C (gas mark 3 to 4).",
    "Heat 400 ml of chicken stock (page 10) or water in a pan.",
    "Heat a flameproof casserole dish with 2 tablespoons of olive oil.",
    "Add all the vegetables together, salt and cook on the hob for 2 minutes, stirring gently.",
    "Add 200 g of basmati rice and stir until it is translucent.",
    "Pour in the chicken stock (or water), stir briefly, taste and correct the seasoning.",
    "Cover the casserole dish with a lid and put in the oven for 17 minutes.",
    "Then take it out and leave to rest for 10 minutes.",
    "Rinse a quarter of a salt-preserved lemon (page 15) and slice thinly.",
    "Remove the tips of the onion stalks you set aside and chop the rest.",
    "Rinse and thoroughly dry a handful of wild rocket.",
    "Gently stir the rice and vegetables, add the preserved lemon, onion stalks and rocket along with a splash of olive oil.",
    "Serve immediately in the casserole dish or on individual plates."
  ],
  "author": ""
}