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": "Poached egg with tomato ketchup, capers and black olives",
  "description": "This might seem a little complicated but all the elements - the eggs, the foam and the ketchup - are actually very easy. And, what's more, you can prepare some of it, including the foam and the ketchup, in advance.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "The tomato foam",
      "ingredients": [
        "1 kg/24 lb tomatoes",
        "15 g/½ oz fresh galangal",
        "I gelatine leaf",
        "fine salt",
        "freshly ground black pepper"
      ]
    },
    {
      "section": "The tomato ketchup",
      "ingredients": [
        "2 tablespoons sugar",
        "I tablespoon runny honey",
        "30 ml/1 fl oz white balsamic vinegar",
        "250 g/8½ oz tomatoes",
        "small knob of galangal",
        "½ garlic clove",
        "1/4 bird's eye chilli",
        "pinch of fine salt"
      ]
    },
    {
      "section": "The eggs and the garnish",
      "ingredients": [
        "4 extra-fresh eggs",
        "50 ml/14 fl oz distilled white vinegar",
        "100 g/3½ oz pitted black olives",
        "2 tablespoons capers",
        "fleur de sel"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "siphon (optional)"
      ]
    }
  ],
  "instructions": [
    "1-The tomato foam",
    "Blend the chopped tomatoes, then strain through a very fine sieve. Heat the juices with the chopped galangal, then leave to infuse off the heat for 30 minutes. Soak the gelatine leaf in cold water for 5 minutes, then squeeze out and add to the infused juices, stirring to dissolve. Leave to cool, then season. Pour into the siphon, insert 2 gas cartridges and chill.",
    "2-The tomato ketchup",
    "Melt the sugar and honey in a saucepan with the white balsamic vinegar. Bring to the boil and reduce by a third. Add all the other ingredients and cook over a gentle heat for 20 minutes. Leave to cool, then season to taste as required.",
    "3-Cooking the eggs",
    "Crack the eggs into individual ramekins. Boil 1 litre/1% pints of water with the vinegar (but no salt). As soon as it simmers, stir briskly with a spoon, then slip in the eggs and cook for 2 minutes. Drain, immerse in iced water, then drain on kitchen paper (see step-by-step method on p. 64). Halve the olives and chop the capers.",
    "4-Serving",
    "Put a tablespoon of ketchup in each bowl, place the egg in the middle, then scatter over the capers and olives. Finish off with the foam and a little fleur de sel.",
    "If you don't have a siphon | Blend the chopped tomatoes, then strain through a very fine sieve. Heat the juice with the galangal and leave to infuse for 30 minutes. Soak the gelatine leaf in cold water for 5 minutes, then squeeze out and add to the infused juice, stirring to dissolve. Leave to cool, then season. Whisk 150 ml/5 fl oz chilled double (heavy) cream, then gently fold it into the mixture to make a mousse. Use as instructed in step 4 of the reape.",
    "Good to know You can find galangal in Asian supermarkets. It is easy to recognize because it looks a bit like fresh ginger, though is paler in colour. Its flavour is very distinctive and sophisticated, yet also very powerful. You can also use it in soups and stocks.",
    "Tip Eggs for poaching must be extra-fresh: that way the white is very riscous and will envelop the yolk properly during the cooking."
  ],
  "author": ""
}