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": "SCOTCH EGGS",
  "description": "We have all seen shop-bought scotch eggs included in a picnic spread and we can all appreciate the bite-sized ones at a party-pre-dinner snack anyone? But a freshly made scotch egg, full size, with a gooey centre, oh my actual days! Yes, I know you have to commit to frying the scotch eggs, but follow the temperatures in the recipe and you will see that barely any oil absorbs into them once cooked. The sausagemeat mix is easy to make, the egg yolks can be made runny or not depending on how you like them and you can change up the spices as you wish. They're SO GOOD!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 medium eggs",
        "500g sausagemeat",
        "35g stuffing mix",
        "1 tsp chopped parsley",
        "1 tsp chopped thyme",
        "½ tsp mixed herbs",
        "¼ tsp chilli flakes",
        "Pinch of salt and pepper",
        "75g plain flour",
        "1 egg, beaten",
        "75g dried breadcrumbs",
        "1L sunflower oil"
      ]
    }
  ],
  "instructions": [
    "Bring a medium pan of water to the boil, then carefully lower the four eggs into the pan with a slotted spoon.",
    "Simmer the eggs for 6 minutes for a soft-boiled scotch egg or 7½ minutes for a hard-boiled scotch egg.",
    "Meanwhile, prepare a bowl of iced water to carefully drop the eggs into once boiled, so that they cool immediately and stop cooking.",
    "Slightly crack the shells of the eggs at this stage as you transfer them to the iced water so that they are easier to peel once fully cooled.",
    "In a separate large bowl, add the sausagemeat, stuffing mix, parsley, thyme, mixed herbs, chilli flakes and the salt and pepper.",
    "Mix together until well combined.",
    "Carefully peel the shell off the eggs.",
    "Portion the sausagemeat into four equal pieces (about 115g each).",
    "Using a piece of clingfilm, take one portion and flatten it down on the clingfilm into a circular shape.",
    "Add a peeled and cooled egg to the middle of the sausagemeat and use the clingfilm to help bring the sides up and around, wrapping the egg fully in sausagemeat.",
    "Repeat for each egg.",
    "Lay out three separate bowls and add the flour to one, the beaten egg to one and the breadcrumbs to one.",
    "Roll each scotch egg in flour, then egg and finally into the breadcrumbs so they are fully coated.",
    "Put onto a plate and reserve to one side for later.",
    "In a large pan, add the oil - I used 1 litre in a wide pan, so I could fit two scotch eggs in at a time. The oil needs to be 5-6cm deep.",
    "Heat the oil to 160°C - use a digital thermometer to check the temperature. Any colder and the oil may soak into the scotch eggs, any hotter and you risk burning them.",
    "Once at temperature, carefully lower the scotch eggs into the oil and fry for 9-10 minutes, turning halfway through until crispy and golden.",
    "Remove carefully with a slotted spoon onto kitchen paper to drain away the excess oil.",
    "Leave to cool for 30 minutes and enjoy warm or leave to cool fully and chill in the fridge before serving."
  ],
  "author": null
}