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": "Smoked Haddock with Lentils",
  "description": "The calming quality of smoked fish and cream.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "smoked haddock, green lentils, carrots, onion, vegetable stock, double cream, parsley, bay, black peppercorns",
        "250ml double cream",
        "a piece of smoked haddock weighing about 350g",
        "6 black peppercorns",
        "3 bay leaves",
        "a couple of medium carrots",
        "an onion",
        "a thick slice of butter",
        "150g green lentils",
        "400ml vegetable stock",
        "a good handful of chopped parsley",
        "salt and pepper",
        "a handful of button mushrooms",
        "a little butter",
        "a drained and rinsed 400g can of cannellini beans",
        "a couple of pieces of smoked haddock fillet, about 200g each",
        "400ml double cream",
        "a couple of bay leaves",
        "6 black peppercorns",
        "chopped parsley",
        "a couple of kipper fillets",
        "double cream",
        "6 black peppercorns",
        "a bay leaf",
        "a 400g can of butter beans",
        "salt",
        "lemon juice",
        "a grating of horseradish"
      ]
    }
  ],
  "instructions": [
    "Put 250ml double cream in a shallow pan.",
    "Remove the skin from a piece of smoked haddock weighing about 350g and add the haddock to the pan.",
    "Add 6 black peppercorns and 3 bay leaves, bring to the boil, then turn off the heat and cover with a lid.",
    "The fish will cook in the residual heat.",
    "Finely dice a couple of medium carrots and an onion.",
    "Cook them in a thick slice of butter over a moderate heat for 5 minutes, then add 150g green lentils and 400ml vegetable stock.",
    "Bring to the boil and turn the heat down to a simmer.",
    "Leave to cook for 20 minutes, till the lentils are approaching softness, then stir in the cream from the fish.",
    "Continue cooking, letting the liquid reduce until it just covers the lentils.",
    "Add a good handful of chopped parsley and season carefully with salt and pepper.",
    "Divide between 2 dishes, putting the haddock on top of the lentils.",
    "Thinly slice a handful of button mushrooms and cook them in a shallow non-stick pan with a little butter till they are soft and lightly coloured.",
    "Stir in a drained and rinsed 400g can of cannellini beans and warm through, stirring from time to time.",
    "Put a couple of pieces of smoked haddock fillet, about 200g each, into a second pan, with 400ml double cream.",
    "Add a couple of bay leaves and 6 black peppercorns and simmer gently for about 12 minutes, until the fish is tender.",
    "Lift the fish out on to plates.",
    "Pour the cream through a sieve on to the beans and mushrooms, cook briefly (some chopped parsley would be good, if you have it), then spoon the mixture over the fish.",
    "Put a couple of kipper fillets in a shallow pan.",
    "Pour over enough double cream just to cover them, add 6 black peppercorns and a bay leaf and bring to the boil.",
    "Immediately turn down the heat.",
    "Let the cream simmer gently for 10 minutes, then turn off the heat.",
    "Cover the pan with a plate and give the cream 10 minutes more to infuse with smoke from the kippers, bay and pepper.",
    "Empty a 400g can of butter beans into a sieve and rinse them under cold running water.",
    "Break the fish into large bite-sized pieces, removing the bones as you go.",
    "Warm the beans over a moderate heat with enough of the cream to cover them.",
    "Add the pieces of kipper, a little salt, lemon juice and, if you like, a grating of horseradish."
  ],
  "author": ""
}