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": "Sea bass in a Guérande sea salt crust with tarragon hollandaise",
  "description": "This is a recipe that shows how much I love tarragon. Its aniseedy, spicy and fruity flavour deserves much more use in the kitchen. I have even been known to nibble on a few leaves while cooking!",
  "subtitle": "",
  "ingredients": [
    {
      "section": "The sea bass",
      "ingredients": [
        "1 x 2 kg/4½ lb line-caught sea bass",
        "sprig of fennel",
        "2 kg/4½ lb Guérande coarse salt",
        "200 g/7 oz plain (all-purpose) flour",
        "large sprig of thyme",
        "large sprig of rosemary",
        "½ bunch of dill",
        "3 teaspoons pink peppercorns",
        "12 egg whites"
      ]
    },
    {
      "section": "The hollandaise sauce",
      "ingredients": [
        "3 egg yolks",
        "100 g/3½ oz clarified butter",
        "juice of 1 lemon",
        "½ bunch of tarragon",
        "fine salt, freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1 The sea bass\nGet the fishmonger to descale, trim and gut the fish for you. Rinse it well, then tuck the fennel sprig into the cavity. Mix the Guérande salt with the flour, herbs and peppercorns. Lightly beat the egg whites with a fork then mix with the salt mixture.",
    "2 The salt crust\nMake a layer of the salt mixture, roughly the same dimensions (in terms of length and width) as the fish, in an ovenproof dish. Put the fish on top, then cover with a 1.5 cm/4 in layer of salt, carefully moulding the salt to the shape of the fish as much as possible. Bake in an oven preheated to 250°C (475°F: gas mark 9) for 30 minutes, or about 1½ minutes per 100 g/3½ oz of fish. (See step-by-step method on p. 18.)",
    "3-The hollandaise sauce\nPut the egg yolks and 2 tablespoons of water in a medium-sized bowl. Set the bowl over a saucepan of simmering water over a gentle heat and whisk constantly, using a figure of 8 motion. When the sauce begins to thicken, add the clarified butter in a steady stream, then add the lemon juice and chopped tarragon. Season lightly.",
    "4- Plating up\nBreak the salt crust using the handle of a very solid knife and remove the fish skin. Serve the fish with the warm hollandaise and a shard of the crust as decoration."
  ],
  "author": ""
}