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": "Herb-salt marinated anchovies with Green Zebra tomatoes",
  "description": "Anchovies are great to snack on before dinner, and this way of preparing them will really wake up your tastebuds. Once you have learnt how to salt anchovies, you can vary the flavourings to make all sorts of recipes. Green Zebra tomatoes are a cultivated variety with distinctive green and yellow striped skin and tart flesh. A young Clairette de Die or other aromatic sparkling white wine makes a perfect foil for the strong flavours here.",
  "subtitle": "Anchovies are great to snack on before dinner, and this way of preparing them will really wake up your tastebuds.",
  "ingredients": [
    {
      "section": "The marinated anchovies",
      "ingredients": [
        "1 teaspoon Voatsiperifery pepper",
        "1/2 garlic clove",
        "sprig of basil",
        "sprig of tarragon",
        "1 teaspoon grated horseradish",
        "100 g/3½ oz Guérande salt",
        "zest of 1 lemon",
        "12 fresh anchovy fillets",
        "100 ml/3½ fl oz olive oil"
      ]
    },
    {
      "section": "The tomatoes",
      "ingredients": [
        "2 large Green Zebra tomatoes",
        "100 g/3½ oz salted butter",
        "½ teaspoon freshly grated nutmeg"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "fleur de sel"
      ]
    }
  ],
  "instructions": [
    "1 The marinated anchovies",
    "Blend all the ingredients except the anchovy fillets and olive oil until you have a beautiful green salt. Put half the green salt into a dish in an even layer, then place the anchovy fillets on top and cover with the rest of the salt. Leave to marinate for 8 minutes in the fridge. Remove the fillets from the salt and rinse under cold running water. Dry carefully, then place in a clean dish and cover with the olive oil.",
    "2 The tomatoes",
    "Bring a pan of water to the boil. Cut a cross in the base of the tomatoes, then immerse in the boiling water for a few seconds. Remove and plunge into iced water before peeling back the skins (see step-by-step method on p. 22). Cut the tomatoes into slices 1 cm/½ in thick, then chill. Beat the butter until very soft, then mix in the nutmeg. Put the butter between two sheets of baking parchment and use a rolling pin to flatten it out to a thickness of 3 mm/% in. Chill until firm.",
    "3-Cooking and finishing off",
    "Preheat an overhead grill (broiler). Remove the butter from the fridge and peel off the top piece of parchment. Using a pastry cutter or the rim of a glass, cut out circles of butter the same size as the tomato slices. Put the tomato slices onto a baking tray, cover with a slice of butter and grill for 3 minutes (just long enough to warm the tomato and melt the butter). Lift the anchovies out of the oil, shaking off any excess, then place on top of the tomatoes. Dress with fleur de sel and eat immediately."
  ],
  "author": ""
}