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": "Chilled lettuce and watercress soup with crispy vegetables",
  "description": "With the fortifying combination of iron, vitamin C (watercress and fennel and folate (watercress, lettuce and fennel), plus a lot of protective carotenoids (fennel and lettuce), this soup has something of the magic potion about it!",
  "subtitle": "Cold soups",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 lettuces",
        "4 bunches of watercress",
        "salt",
        "freshly ground black pepper",
        "half a cucumber",
        "half a fennel bulb",
        "4 red radishes",
        "1 bunch of chives",
        "a dash of vinegar",
        "soft goat's cheese"
      ]
    }
  ],
  "instructions": [
    "Peel 2 lettuces and 4 bunches of watercress, wash in water with a dash of vinegar added, then pluck the leaves from the watercress.",
    "Keep 4 small bunches cool on a damp kitchen towel.",
    "Fill a large bowl with water and ice cubes.",
    "Put a saucepan of salted water on to boil.",
    "Immerse all of the remaining watercress and lettuce leaves for 3 minutes.",
    "Drain with a slotted spoon and refresh in the iced water.",
    "Blend with a little of the cooking water, adjusting the quantity to produce a smooth creamy texture.",
    "Add salt and freshly ground black pepper and, when it has cooled down, refrigerate for at least 2 hours.",
    "Wash half a cucumber and half a fennel bulb, cut into the smallest possible dice (2 mm).",
    "Wash 4 red radishes and remove the tips.",
    "Cut 4 fine shavings from one of the radishes with a vegetable peeler.",
    "Chop the rest into small dice, like the cucumber and fennel.",
    "Rinse and dry 1 bunch of chives.",
    "Cut off the tips (2 to 3 cm) and set aside, then chop the rest.",
    "Put all the diced vegetables and the chopped chives into a bowl.",
    "Place 4 soup plates in the freezer to get nice and cold.",
    "Drain half a small pot of soft goat's cheese.",
    "Pour the soup into the bowls.",
    "Shape the fresh goat's cheese into quenelles with a spoon and place them on top of the soup.",
    "Dot the top with a radish shaving and a small bunch of the reserved watercress then arrange the diced vegetables all around.",
    "Sprinkle the chive tips on top."
  ],
  "author": ""
}