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": "Poached Black Sesame Salmon and Bok Choy Broth",
  "description": "A delightful and healthy dish featuring poached salmon served in a flavorful bok choy broth, garnished with toasted black sesame seeds.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "Wild salmon (2 quarter pound pcs)",
        "Seafood stock (3 cups)",
        "Lime, thinly sliced (1 pc)",
        "Whole black peppercorns (10 pcs)",
        "Bok choy (2 heads)",
        "Lime juice (from 1 pc of lime)",
        "Salt and pepper, to taste",
        "Toasted black sesame seeds, for garnishing"
      ]
    }
  ],
  "instructions": [
    "1. In a heavy pot or deep skillet, mix the lime, peppercorn and seafood stock. Bring to a boil over high heat. Once boiling, lower the heat to a simmer immediately. Cover the pot and cook for another 5 minutes.",
    "2. Season the salmon with salt & pepper, and then gently lower it to a simmering liquid. Be sure that the filets are 3/4 covered (at the very least). Lower the heat to an even gentler simmer. Then cover the pot and cook for another 6 more minutes or until the salmon is opaque all over (or when you are able to flake it using a fork). Take the salmon out of the liquid. Prepare a towel-lined plate and set the salmon on top.",
    "3. Turn up the heat to medium setting to make the broth simmer at a steady pace. Toss in the bok choy heads and let them cook for around 3 minutes or until soft (not mushy so it would still result to a good bite). Remove the bok choy from the simmering liquid.",
    "4. Turn up the heat once more, this time to medium high setting and continue cooking the broth for another 3 minutes. Put the lime juice in, then turn the heat off.",
    "5. Halve the salmon and bok choy into two shallow bowls. Using a ladle, pour 1/4 to 1/2 cup of broth on each bowl. Finish off by garnishing with black sesame seeds. Serve hot."
  ],
  "author": ""
}