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": "MARINATED SALMON",
  "description": "Cette délicieuse recette de saumon mariné accompagné de pommes de terre confites est parfaite pour impressionner vos invités.",
  "subtitle": "and Potato Confit",
  "ingredients": [
    {
      "section": "MARINATED SALMON",
      "ingredients": [
        "200G 7 OUNCES SALMON FILLET",
        "10G 0.35 OUNCE (1 1/2 TEASPOONS) SALT",
        "50G 1.76 OUNCES CARROTS (1/2 CARROT)",
        "50G 1.76 OUNCES SHALLOTS (ABOUT 2)",
        "500ML 2 CUPS CANOLA OR RAPESEED OIL",
        "10 JUNIPER BERRIES",
        "20G 0.71 OUNCE RED ONION (ABOUT 1/5)",
        "1/2 BUNCH DILL",
        "5G (2 1/2 TEASPOONS) BLACK PEPPERCORNS"
      ]
    },
    {
      "section": "POTATO CONFIT",
      "ingredients": [
        "8 RATTE POTATOES",
        "SALT",
        "100G 3.53 OUNCES (7 TABLESPOONS) CLARIFIED BUTTER (SEE P. 245)",
        "FRESHLY GROUND PEPPER"
      ]
    },
    {
      "section": "MUSTARD VINAIGRETTE",
      "ingredients": [
        "10G -0.35 OUNCE (2 TEASPOONS) DIJON MUSTARD",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "20ML 4 TEASPOONS AGED WINE VINEGAR",
        "80ML 1/3 CUP CANOLA OR RAPESEED OIL"
      ]
    },
    {
      "section": "FINISHING",
      "ingredients": [
        "CHIVES, SLICED INTO BATONS"
      ]
    }
  ],
  "instructions": [
    "Sprinkle the salmon with the salt, refrigerate for 24 hours, then rinse in plenty of water.",
    "Peel the carrots and shallots and cut into rounds.",
    "Pour the oil into a bowl and add the carrots, shallots, juniper berries, red onion, dill, and peppercorns.",
    "Marinate the salmon in this mixture, covered in the refrigerator, for 24 hours.",
    "Peel the potatoes.",
    "Boil them in a saucepan of salted water for 20 minutes.",
    "Melt the clarified butter in a small saucepan and add the potatoes, immersing them completely.",
    "Confit for 30 minutes.",
    "Drain and cut into rounds.",
    "Set aside at room temperature in the clarified butter.",
    "Put the mustard into a small bowl and season with salt and pepper.",
    "Whisk in the vinegar and finish off by gradually beating in the oil to make a thick emulsion.",
    "Set aside.",
    "Slice the salmon fillet and arrange the pieces on a plate, overlapping them slightly.",
    "Mix the potatoes with a little of the salmon marinade and the carrot and shallot rounds.",
    "Season with salt and pepper and arrange next to the salmon.",
    "Add a few chive batons and drizzle with the salmon marinade.",
    "Serve any remaining potatoes separately in a dish and the vinaigrette in a sauceboat."
  ],
  "author": "ALLARD"
}