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": "Baked eggs",
  "description": "Turmeric is not just useful for adding a rich yellow colour to dishes; it also has a heady, sophisticated flavour that goes particularly well with eggs. Always buy it in a well-sealed packet, because its flavour fades quickly if it has been badly stored.",
  "subtitle": "with turmeric, mushrooms and chestnuts",
  "ingredients": [
    {
      "section": "The turmeric cream",
      "ingredients": [
        "100 ml/3½ fl oz single (pouring) cream",
        "130 ml/44 fl oz milk",
        "1 teaspoon ground turmeric",
        "fine sea salt",
        "freshly ground pepper"
      ]
    },
    {
      "section": "The mushrooms and chestnuts",
      "ingredients": [
        "16 small white button mushrooms",
        "knob of salted butter",
        "juice of ½ lemon",
        "3 tablespoons vegetable stock",
        "8 cooked chestnuts + extra for decoration",
        "a little flat-leaf parsley",
        "fine salt",
        "fleur de sel"
      ]
    },
    {
      "section": "For the recipe",
      "ingredients": [
        "8 extra-fresh eggs"
      ]
    }
  ],
  "instructions": [
    "1 The turmeric cream Pour the cream and milk into a saucepan and simmer for a few minutes to thicken slightly. Remove from the heat and add the turmeric.",
    "2 The mushrooms Trim the mushrooms, then fry in hot brown butter for 2 minutes. Add the lemon juice and vegetable stock, then leave to cook for a minute. Season with fine salt and drain.",
    "3-The eggs Make a bain-marie by filling a roasting tin two-thirds full with boiling water then place in an oven preheated to 160°C (325°F; gas mark 3). Break the eggs one by one into small bowls. Use a small paring knife to neatly shape the chestnuts. Evenly divide the mushrooms and chestnuts between 4 ramekins. Carefully add 2 eggs per ramekin, then pour 1 tablespoon of turmeric cream into each ramekin. Place in the bain-marie, checking that the water level reaches the level of the eggs (otherwise they won't cook). Cover each ramekin with foil and cook for 30 minutes.",
    "4-Finishing off Add another tablespoon of turmeric cream to each ramekin, then top with thin slivers of chestnut (sliced on a mandoline or with a sharp knife) and some parsley leaves. Sprinkle with fleur de sel and serve immediately."
  ],
  "author": "Entertaining"
}