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": "Caponatina",
  "description": "An improved version of ratatouille, a key dish in the famous Mediterranean diet which includes antioxidant-rich vegetables, but which here has even more mineral salts thanks to the raisins and pine nuts.",
  "subtitle": "with raisins and pine nuts",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 red peppers",
        "2 yellow peppers",
        "4 courgettes",
        "3 aubergines",
        "2 white onions",
        "a good handful of raisins",
        "3 tablespoons of pine kernels",
        "2 sprigs of basil",
        "20 pitted black olives",
        "20 cherry tomatoes",
        "8 salted anchovy fillets",
        "4 garlic cloves",
        "2 sprigs of thyme"
      ]
    }
  ],
  "instructions": [
    "Peel 2 red peppers and 2 yellow peppers with a vegetable peeler and remove their seeds.",
    "Wash 4 courgettes and 3 aubergines.",
    "Cut all these vegetables into small cubes (about 1.5 cm).",
    "Peel 2 white onions and cut into thin wedges.",
    "Soak a good handful of raisins in a bowl of water.",
    "Preheat your oven to 160 °C (gas mark 3).",
    "Sauté the vegetables one after another in a frying pan with a splash of olive oil, then combine them in a flameproof casserole dish.",
    "Toast 3 tablespoons of pine kernels in a dry frying pan, add half of them to the casserole dish and reserve the rest.",
    "Take the leaves off 2 sprigs of basil. Add the stalks to the casserole dish and set aside the leaves.",
    "Cut 20 pitted black olives into rounds and add to the casserole dish.",
    "Wash 20 cherry tomatoes, cut them in half and add to the casserole dish too.",
    "Rinse and chop 8 salted anchovy fillets, crush 4 garlic cloves and add these.",
    "Finish with the well-drained raisins, 2 sprigs of thyme and stir gently.",
    "Cover the casserole dish with a lid and put in the oven for 25 minutes.",
    "When the caponatina is cooked, remove the basil stalks and check the seasoning.",
    "Add the reserved basil leaves and the rest of the toasted pine kernels.",
    "Stir and add a generous twist of freshly ground black pepper.",
    "Serve straight from the casserole dish or on individual plates."
  ],
  "author": ""
}