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": "Poppy seed tarts with tomato and tuna",
  "description": "Tarts and pizzas with omega 3 in the tuna and anchovies, and the antioxidants from the tomatoes, this tart is a genuine \"functional food\"!",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "150 g of bread flour",
        "1 pinch of salt",
        "50 g of butter cut into small pieces",
        "50 g of oatmeal",
        "1 tablespoon of poppy seeds",
        "5 tablespoons of water",
        "250 g of fresh white tuna fillet",
        "Piment d'Espelette",
        "a handful of wild rocket",
        "12 salted anchovy fillets",
        "8 tablespoons of chopped cooked tomato",
        "12 segments of tomato confit",
        "a splash of olive oil",
        "the juice of a quarter of a lemon"
      ]
    }
  ],
  "instructions": [
    "Make the pastry",
    "Put 150 g of bread flour and 1 pinch of salt into a bowl. Make a well and add 50 g of butter cut into small pieces. Rub well with the fingertips until the mixture has the consistency of coarse breadcrumbs.",
    "Add 50 g of oatmeal, 1 tablespoon of poppy seeds and, gradually, 5 tablespoons of water. Knead to form a dough.",
    "Shape into a ball and leave to rest for 30 minutes at room temperature.",
    "Prepare the topping",
    "In the meantime, cut 250 g of fresh white tuna fillet into fine slices (flakes). Season with Piment d'Espelette.",
    "Rinse and dry a handful of wild rocket. Also rinse 12 salted anchovy fillets under the tap.",
    "Bake the pastry",
    "Preheat the oven to 180 °C (gas mark 4).",
    "Roll out the pastry into a circle 2 mm thick. Cut into quarters and arrange on a baking tray, placing a small coffee cup on top to create a hollow in the centre.",
    "Bake for 10 to 12 minutes until the pastry is golden.",
    "To finish your tarts",
    "Take out the baking tray, but don't turn off the oven.",
    "Spread 8 tablespoons of chopped cooked tomato (page 21) over the bottom of each tart, alternating with anchovies, tuna flakes and 12 segments of tomato confit (page 16).",
    "Return the tarts to the oven for 3 minutes until just warmed through.",
    "Meanwhile, season the wild rocket with a splash of olive oil and the juice of a quarter of a lemon.",
    "Remove the tarts from the oven, add the wild rocket and serve immediately."
  ],
  "author": ""
}