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": "Saint-Marcellin cheese croquettes",
  "description": "I love to tweak and adjust the recipe, as I have here, with cheese - I think this method is quite special.",
  "subtitle": "These cromesquis croquettes belong to the great French culinary tradition.",
  "ingredients": [
    {
      "section": "Pour la béchamel sauce",
      "ingredients": [
        "25 g/1 oz butter",
        "25 g/1 oz plain (all-purpose) flour",
        "250 ml/9 fl oz milk",
        "salt"
      ]
    },
    {
      "section": "Pour les cromesquis croquettes",
      "ingredients": [
        "7 gelatine leaves",
        "2 Saint-Marcellin cheeses, rinds removed",
        "65 ml/24 fl oz cream",
        "oil for deep-frying",
        "'English-style' breadcrumbs",
        "200 g/7 oz plain (all-purpose) flour",
        "5 eggs",
        "500 g/1 lb 2 oz breadcrumbs",
        "25 g/1 oz salt",
        "1 teaspoon ground cumin"
      ]
    }
  ],
  "instructions": [
    "1 The béchamel sauce\nPut the butter and flour in a saucepan over a gentle heat and cook for 10 minutes, stirring, then whisk in the milk. Cook until the sauce thickens, then season.",
    "2-The cromesquis croquettes\nSoak the gelatine in cold water. Heat the Saint-Marcellin cheeses with the cream in a saucepan, then add the drained and squeezed-out gelatine leaves. Off the heat, stir in the béchamel, then sieve the sauce and pour into hemispherical moulds. Leave to set for several hours in the fridge.",
    "3 The moulds\nUnmould the hemispheres and stick them together in pairs, to create round, smooth spheres, then freeze them.",
    "4-'English-style' breadcrumbs\nPut the flour in a shallow bowl, half the beaten eggs in another, half the breadcrumbs with a little salt in a third, the rest of the beaten eggs in a fourth and the remaining breadcrumbs mixed with the cumin in a fifth. Dip the still-frozen cromesquis into each of the bowls in turn, in the order above, coating them thoroughly.",
    "5-Cooking the cromesquis\nDeep-fry the frozen cromesquis for 4-5 minutes at 180°C/350°F. Shake off the excess oil, drain them briefly on kitchen paper, then sprinkle with fine salt and serve immediately.",
    "Tip To find out if the oil is at the right temperature, drop a cromesqui for a small piece of potato) in the oil: it should start frying immediately without colouring too quickly."
  ],
  "author": "Unknown"
}