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": "Green Sauce Bowl à la Laurie Colwin",
  "description": "This recipe, inspired by Laurie Colwin and Jeanette Kossuth, features a vibrant watercress sauce served over steamed vegetables and quick-pickled radishes. It's a satisfying and adaptable meal that allows for creativity with herbs and toppings.",
  "subtitle": "Watercress Sauce, Steamed Vegetables, Quick-Pickled Radishes",
  "ingredients": [
    {
      "section": "For the pickled radishes",
      "ingredients": [
        "6 medium radishes",
        "½ teaspoon fine sea salt",
        "½ teaspoon sugar",
        "3 tablespoons apple cider vinegar or sherry vinegar",
        "1 tablespoon water"
      ]
    },
    {
      "section": "For the green sauce",
      "ingredients": [
        "1 bunch watercress (about 4 ounces), cleaned and dried",
        "4 scallions",
        "½ cup loosely packed mixed fresh herbs or peppery greens, such as parsley, cilantro, basil, arugula or radish greens",
        "¼ to ½ cup mild-flavored olive oil",
        "1 heaping tablespoon Dijon mustard",
        "1 large garlic clove",
        "½ teaspoon salt"
      ]
    },
    {
      "section": "For the vegetables",
      "ingredients": [
        "1 small head broccoli (8 to 10 ounces)",
        "1½ cups small, waxy potatoes (8 to 10 ounces), scrubbed clean",
        "1 medium zucchini or other summer squash (8 ounces)"
      ]
    },
    {
      "section": "For serving",
      "ingredients": [
        "5 cups freshly cooked mixed grains (see page 223)",
        "½ cup toasted walnuts or cashews, for garnish",
        "2 tablespoons capers, rinsed and coarsely chopped, for garnish"
      ]
    }
  ],
  "instructions": [
    "Use a mandoline or a chef's knife to cut the radishes into thin rounds.",
    "Toss in a bowl with the sea salt and sugar and let stand for 15 to 20 minutes.",
    "Gather the radishes into your hands and gently squeeze out and pour off the liquid.",
    "Cover the radishes with the vinegar and the water.",
    "Let stand as you prepare the rest of the meal.",
    "Pick off about 2 cups of watercress leaves and sprigs and set them aside to use later as garnish.",
    "Thinly slice the white parts of the scallions and set them aside.",
    "Cut the pale and dark green parts into 1- to 2-inch segments.",
    "Put 1/3 cup oil and the mustard in a blender, followed by the remaining watercress stems and leaves, the green parts of the scallions, the herbs, the garlic, and salt.",
    "Puree until very smooth, pouring in additional olive oil by the tablespoon as needed to loosen up the sauce. Process until smooth.",
    "Prepare the vegetables: Trim the broccoli florets off the stalk and cut the florets into bite-sized pieces.",
    "Use a vegetable peeler to remove the outer layer of skin from the stalk, then cut the stalk into bite-sized pieces.",
    "Cut the potatoes in halves or quarters.",
    "Trim the ends off the zucchini and then cut it into ½-inch-thick rounds.",
    "Steam the vegetables: Fill a saucepan with about ½ inch of water and bring to a simmer.",
    "Insert a steamer basket and add the broccoli.",
    "Cover the pot and cook for 4 to 6 minutes, until the broccoli is easily pierced with a paring knife.",
    "Use tongs to remove the broccoli from the basket and transfer to a plate to cool, reserving the steaming water.",
    "Add the potatoes to the steamer basket.",
    "Cover and cook for 5 to 7 minutes, until tender and easily pierced with a paring knife.",
    "Use tongs to move the potatoes to the plate with the broccoli and add the zucchini to the steamer basket.",
    "Cook for 3 or 4 minutes, until tender, then add to the plate with the other vegetables. (Alternatively, use a metal or bamboo stacking steamer unit to steam all the vegetables at once, in separate layers.)",
    "To serve, divide the cooked grains among four bowls and divide the steamed vegetables on top.",
    "Add dollops of the green sauce to each bowl-about 2 generous tablespoons per bowl to start.",
    "Garnish each serving with the nuts, capers, a little pile of radishes, the reserved scallion whites, and the reserved watercress leaves.",
    "Serve immediately, passing additional green sauce at the table."
  ],
  "author": null
}