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 GREEN PROVENCE ASPARAGUS",
  "description": "A delightful dish that combines fresh green asparagus, soft-boiled eggs, and a tangy vinaigrette, perfect as an appetizer.",
  "subtitle": "Vinaigrette, and Soft-Boiled Egg",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "24 SPEARS GREEN ASPARAGUS",
        "10G 0.35 OUNCE (2 TEASPOONS) COARSE GRAY SEA SALT",
        "20ML 4 TEASPOONS OLIVE OIL",
        "FLEUR DE SEL",
        "4 FRESH FREE-RANGE EGGS",
        "KOSHER (COARSE) SALT",
        "1/4 BUNCH CHERVIL",
        "1/4 BUNCH FLAT-LEAF PARSLEY",
        "2 SHALLOTS",
        "1 TEASPOON DIJON MUSTARD",
        "2 TABLESPOONS AGED RED WINE VINEGAR",
        "50ML 3 1/2 TABLESPOONS OLIVE OIL, PLUS MORE FOR FINISHING",
        "50ML 3 1/2 TABLESPOONS CANOLA OR RAPESEED OIL",
        "SALT",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "MAKE THE ASPARAGUS",
    "Trim the asparagus to leave the tips attractive and uniform, then cut off the woody white parts. Set aside four raw spears for finishing.",
    "Boil the remaining spears for 10 minutes in heavily salted water.",
    "Cool in ice water and drain on paper towels.",
    "MAKE THE SOFT BOILED EGGS",
    "Cook the eggs in boiling salted water for 6 minutes, then cool in ice water. Peel the eggs and set aside*.",
    "MAKE THE VINAIGRETTE",
    "Finely chop the chervil and parsley.",
    "Peel and finely mince* the shallots.",
    "In a small bowl, dissolve the mustard in the vinegar.",
    "Whisk in the shallots and oils.",
    "Thin the vinaigrette with a little water, then season with salt and pepper.",
    "Incorporate the herbs at the last minute.",
    "FINISHING",
    "Slice the four raw asparagus spears very finely with a mandoline slicer, using the safety guard. Be careful not to break them.",
    "Season with olive oil and fleur de sel.",
    "Warm the asparagus and soft-boiled eggs by immersing for a few seconds in boiling water, then lay on paper towels.",
    "Arrange the cooked asparagus on a plate and coat them with the vinaigrette.",
    "Add a soft-boiled egg, cut in half, and add the asparagus slices."
  ],
  "author": "ALLARD"
}