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": "King Prawn & Fish Curry",
  "description": "This aromatic and colourful curry was made regularly by my grandmother. I remember early morning visits to the fish shop to buy fresh fish and prawns - my grandmother would tell me what to look for when buying fresh seafood. This is a quick and easy recipe, made even easier if you ask your fishmonger to fillet the fish for you. Any white fish works well in this recipe - try cod, whiting or mullet. Perfect with Khitchri (see pages 56-7) or Roti (see pages 126-7).",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the marinade",
      "ingredients": [
        "4 tablespoons lemon juice",
        "1 teaspoon chilli paste",
        "2 teaspoons garlic paste",
        "1 teaspoon ground cumin",
        "1 teaspoon ground coriander",
        "½ teaspoon ground turmeric",
        "1 tablespoon chopped fresh dill",
        "300g white fish fillets, cut into 5cm chunks",
        "200g raw peeled and deveined king prawns"
      ]
    },
    {
      "section": "For the curry",
      "ingredients": [
        "1 large fresh tomato",
        "5 tablespoons oil",
        "1 teaspoon cumin seeds",
        "5-6 curry leaves",
        "2 onions, finely diced",
        "1 tablespoon tomato passata",
        "100ml water"
      ]
    },
    {
      "section": "Garnish",
      "ingredients": [
        "10g fresh coriander, chopped",
        "2 spring onions, finely chopped"
      ]
    }
  ],
  "instructions": [
    "Place the lemon juice in a large bowl with the chilli paste, garlic paste, ground cumin, ground coriander, turmeric and dill.",
    "Add the fish and prawns and mix to coat all over.",
    "Marinate in the fridge for 30 minutes.",
    "Use a knife to make a shallow X on the bottom of the tomato, then place in a bowl of boiling water for 40-50 seconds until the skin starts to peel off easily.",
    "Skin and finely chop the tomato and set aside.",
    "Heat the oil in a large frying pan with a lid on a medium heat, then add the cumin seeds and curry leaves - they will start to sizzle and smell fragrant.",
    "Stir in the onions and fry, uncovered, until lightly golden.",
    "Add the chopped tomato and passata and cook for 4-5 minutes until the tomato softens and dissolves.",
    "Add the fish and prawns, cover and cook on a medium heat for 25 minutes, carefully turning the fish and prawns halfway, without breaking the fish.",
    "Add the water and simmer for 6-8 minutes until slightly thickened.",
    "Serve garnished with chopped coriander and spring onions."
  ],
  "author": null
}