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": "Baby vegetables stuffed with millet",
  "description": "This is very well-balanced nutritionally and will satisfy any vegetarian urges. You can increase the numbers or stuff larger vegetables.",
  "subtitle": "A meatless stuffing based on grains",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "8 round courgettes weighing 50 g",
        "8 mini-aubergines weighing 40 g",
        "8 vine tomatoes weighing 50 g",
        "8 fresh onions with stalks weighing 15 g",
        "300 g of mushrooms",
        "250 g of millet",
        "350 ml of chicken stock",
        "1 garlic clove",
        "8 segments of tomato confit",
        "olive oil",
        "salt",
        "freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "... Wash and dry 8 round courgettes weighing 50 g, 8 mini-aubergines weighing 40 g, 8 vine tomatoes weighing 50 g and 8 fresh onions with stalks weighing 15 g.",
    "... Cut the top off each vegetable and set aside. Also set aside the stalks of the onions.",
    "... With a small spoon, remove the flesh from all the vegetables and put in a bowl.",
    "Heat a saucepan of salted water and, when it boils, immerse the emptied courgettes, aubergines, onions and their tops for 5 minutes. Drain.",
    ". Clean 300 g of mushrooms and chop roughly. Also roughly chop the flesh of the vegetables. Slice the onion stalks.",
    "Put this mixture in a sauté pan heated with a splash of olive oil, add salt and sweat for 6 minutes. Then add 250 g of millet, stir well and cook for a further minute. Gradually add 350 ml of chicken stock (550 ml required in total for recipe] (page 10) in stages as it is absorbed by the millet. Cook for a total of about 15 minutes.",
    "... While it is cooking, snip the leaves from a small bunch of basil.",
    "Peel and chop 1 garlic clove.",
    "Roughly chop 8 segments of tomato confit (page 16) and add these ingredients to the frying pan.",
    "... Stir, adjust the seasoning with salt and freshly ground black pepper and take the frying pan off the heat.",
    ".. Preheat the oven to 100 °C (gas mark 1/4).",
    "... With a small spoon, stuff each vegetable with this mixture. Place them in a dish and replace their tops.",
    ".... Add a splash of olive oil and the reserved glass (200 ml) of chicken stock to the dish and put in the oven for 1 hour. Serve in the dish."
  ],
  "author": ""
}