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": "Puréed wheat and sheep's curd soup",
  "description": "AD-Sheep's curd is a fresh cheese made from ewe's milk. It's a traditional product from the Basque Country. This soup provides good slow carbohydrates (in the einkorn) and calcium. There's no real need to serve any other cheese with this meal.",
  "subtitle": "A traditional Basque dish",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "300 g of einkorn",
        "half a white onion",
        "1 garlic clove",
        "1 tomato",
        "1 thin slice of smoked bacon",
        "1 tablespoon of olive oil",
        "4 sage leaves",
        "a pinch of saffron threads",
        "1 litre of chicken stock",
        "150 g of sheep's curd",
        "40 g of pecorino or parmesan"
      ]
    }
  ],
  "instructions": [
    "The day before, put 300 g of einkorn to soak in a bowl and keep it cool for 12 hours.",
    "On the day, peel and finely slice half a white onion.",
    "Peel and remove the central germ sprout from 1 garlic clove.",
    "Wash and quarter 1 tomato.",
    "Cut 1 thin slice of smoked bacon into small lardons.",
    "In a flameproof casserole dish, heat 1 tablespoon of olive oil, add the lardons and brown lightly.",
    "Add the onion and garlic clove, cover and cook gently for 5 minutes.",
    "Then add the tomato quarters and 4 sage leaves, cook for 2 to 3 minutes, still over a gentle heat.",
    "Finally, add a pinch of saffron threads and mix well.",
    "Drain the einkorn and tip into the casserole dish.",
    "Stir and add 1 litre of chicken stock.",
    "Bring to a boil, salt lightly, lower the heat and cook gently for 1 hour.",
    "Drain 150 g of sheep's curd through a fine strainer lined with a clean muslin cloth.",
    "When the einkorn is cooked, take out 4 tablespoonfuls and keep them hot.",
    "Blend the rest until the soup is very smooth.",
    "If it's too thick, add a little chicken stock.",
    "Check the seasoning and keep hot.",
    "With a vegetable peeler, shave 40 g of pecorino or parmesan.",
    "Pour the soup into a tureen, mould tablespoonfuls of sheep's curd and add to the top.",
    "Sprinkle the reserved einkorn and the cheese shavings on top and serve immediately."
  ],
  "author": ""
}