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": "Salmon with Roast Garlic and Cream",
  "description": null,
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "smoked salmon",
        "garlic",
        "cream",
        "dill",
        "crispbreads",
        "150ml double cream",
        "110g dill",
        "300g smoked salmon"
      ]
    },
    {
      "section": "Feta and cucumber",
      "ingredients": [
        "Grated cucumber",
        "black pepper",
        "chopped mint",
        "a few capers",
        "some roughly crumbled feta cheese",
        "thick sheep's or goat's yoghurt"
      ]
    },
    {
      "section": "Pork pâté and apricots",
      "ingredients": [
        "A rough mound of coarse pork or goose rillettes",
        "a few salted capers",
        "slices of ripe, fresh but still slightly sharp apricot"
      ]
    },
    {
      "section": "Chickpea and anchovies",
      "ingredients": [
        "a drained can of chickpeas",
        "8 anchovy fillets",
        "a good squeeze or two of lemon juice",
        "a handful of flat-leaf parsley",
        "a few tablespoons of olive oil"
      ]
    }
  ],
  "instructions": [
    "Heat the oven to 200°C/Gas 6.",
    "Bake a head of garlic for 30-40 minutes, until soft.",
    "Squeeze the soft cloves out of their skins into a bowl with your finger and thumb.",
    "Gently whisk in 150ml double cream.",
    "Chop 110g dill (you can do this in a food processor, but give only 3 very short bursts on the pulse button).",
    "Stir the dill into the garlic cream.",
    "Shred 300g smoked salmon into long, thin pieces.",
    "Toss the salmon in the dressing and pile on to crispbreads.",
    "Feta and cucumber",
    "Clean, piquant, bright. Grated cucumber, black pepper, chopped mint, a few capers and some roughly crumbled feta cheese. Fold gently through thick sheep's or goat's yoghurt and pile on to crispbreads.",
    "Pork pâté and apricots",
    "A rough mound of coarse pork or goose rillettes, a few salted capers and slices of ripe, fresh but still slightly sharp apricot.",
    "Chickpea and anchovies",
    "Tip a drained can of chickpeas into a food processor and add 8 anchovy fillets, a good squeeze or two of lemon juice and a handful of flat-leaf parsley. Blitz, introducing a few tablespoons of olive oil as you go, till you have a coarse, soft paste. Pile on to crispbreads."
  ],
  "author": null
}