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": "Cucumber and yogurt gazpacho with fresh mint and a crisp garnish",
  "description": "Cold soups. Thio gazpacho is rich in calcium thanks to the yogurt and milk, so it's really good for you! As for the tamarind, this is a laxative, which has its uses.",
  "subtitle": "...",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 cucumbers",
        "1 avocado",
        "1 garlic clove",
        "5 cm of ginger",
        "small bunch of mint",
        "2 plain yogurts",
        "200 ml of semi-skimmed milk",
        "5 tablespoons of sherry vinegar",
        "2 to 3 tablespoons of tamarind purée",
        "1 pinch of Piment d'Espelette",
        "400 ml of cold water",
        "3 tablespoons of olive oil",
        "1 Granny Smith apple",
        "salt",
        "freshly ground black pepper"
      ]
    },
    {
      "section": "Pour la garniture croquante",
      "ingredients": [
        "reserved piece of cucumber",
        "reserved chopped mint leaves",
        "salt",
        "freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "Prepare the gazpacho in advance so that it's nice and cold, or put it in the freezer for 15 to 20 minutes. A useful tip is to cool your soup tureen or soup plates.",
    "Peel 2 cucumbers and remove all the seeds. Cut off about a third of one of them and set it aside. Chop the rest into small pieces.",
    "Halve 1 avocado, remove the stone and scoop out the flesh with a small spoon.",
    "Peel and mince 1 garlic clove and 5 cm of ginger.",
    "Chop the leaves of a small bunch of mint and set aside 2 tablespoonfuls.",
    "Blend all these ingredients with 2 plain yogurts, 200 ml of semi-skimmed milk, 5 tablespoons of sherry vinegar, 2 to 3 tablespoons of tamarind purée, 1 pinch of Piment d'Espelette (2 pinches required in total for recipe), 400 ml of cold water and 3 tablespoons of olive oil for 1 to 2 minutes.",
    "Add salt, freshly ground black pepper and keep cold.",
    "Prepare the crisp garnish.",
    "Peel 1 Granny Smith apple. Cut it in half, remove the core and chop the flesh into very small dice (brunoise), approximately 5 mm.",
    "Cut the reserved piece of cucumber in the same way.",
    "Put in a large bowl with the reserved chopped mint leaves. Add salt and freshly ground black pepper.",
    "Pour the soup into a tureen or soup plates. Scatter the crisp garnish over. Then sprinkle 1 pinch of Piment d'Espelette on top.",
    "Serve nice and cold."
  ],
  "author": ""
}