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": "John Dory with cucumber pickle and purée and an aniseed sauce",
  "description": "This combination of delicate, flaky John Dory with puréed and pickled cucumber and an aniseed beurre monté is one of my favourite recipes. It's a subtle dish that can also be made with other white fish or green asparagus.",
  "subtitle": "This combination of delicate, flaky John Dory with puréed and pickled cucumber and an aniseed beurre monté is one of my favourite recipes.",
  "ingredients": [
    {
      "section": "The cucumber purée",
      "ingredients": [
        "1 cucumber",
        "1 teaspoon aniseed",
        "fine salt"
      ]
    },
    {
      "section": "The marinated cucumber",
      "ingredients": [
        "1 cucumber",
        "90 ml/3 fl oz white balsamic vinegar",
        "80 g/3 oz caster (superfine) sugar"
      ]
    },
    {
      "section": "The aniseed beurre monté",
      "ingredients": [
        "200 g/7 oz soft unsalted butter",
        "4 teaspoons aniseed",
        "50 ml/14 fl oz vegetable stock",
        "50 ml/14 fl oz double (heavy) cream"
      ]
    },
    {
      "section": "The John Dory",
      "ingredients": [
        "500 g/1 lb 2 oz salted butter",
        "2 teaspoons aniseed",
        "4 John Dory fillets"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "aniseed",
        "fleur de sel"
      ]
    }
  ],
  "instructions": [
    "1-The cucumber purée",
    "Peel the cucumber. Cut it in half lengthways, remove the seeds then slice. Cook in boiling salted water for 2 minutes. Drain, immerse in cold water, drain again then blend until smooth. Add the aniseed (allow 1 teaspoons aniseed for every 1 kg/24 lb purée), mix together, put in a sieve over a bowl, cover with a clean tea towel and leave in the fridge overnight. The next day, push the purée through a fine sieve, check the seasoning then chill again.",
    "2 The marinated cucumber",
    "Peel the cucumber, then cut it into diagonal slices about 1 cm/½ in thick. Put the vinegar and sugar into a saucepan, bring to the boil, then leave to cool. Put the cucumber and cold vinegar-sugar marinade into a bowl, leave to marinate for half a day then drain.",
    "3-The aniseed beurre monté",
    "Mix the butter with 3 teaspoons of the aniseed and leave to infuse in the fridge. Meanwhile, put the rest of the aniseed in a saucepan with the vegetable stock. Bring to the boil and reduce for 5 minutes, then add the cream and simmer until reduced by half. Remove from the heat, then add the aniseed butter and blend thoroughly. Taste and adjust the seasoning if required. Leave to infuse for a few minutes, then strain through a fine sieve.",
    "4-The John Dory",
    "Melt the butter in a frying pan over a gentle heat, add the aniseed and leave to infuse for 15 minutes, keeping the butter's temperature close to 60-65°C/140-149°F. A few minutes before serving, immerse the fish in the hot butter and cook over a gentle heat for about 5-6 minutes, or until a thermometer inserted into the centre reads 50°C/120°F. Lift the fish out carefully, letting the hot butter drain back into the pan.",
    "5- Finishing off and plating up",
    "Put the pastry cutter on a plate and fill with cucumber purée, then remove the cutter. Place some pickled cucumber slices alongside, then add the fish and a ramekin of aniseed beurre monté to the plate. Sprinkle with fleur de sel and aniseed, then serve immediately."
  ],
  "author": ""
}