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": "Roast scallops with spaghettini and rum emulsion",
  "description": "This combination of scallops poached in butter and served with homemade spaghettini in a rum sauce contrasts the firmness of seafood with the softness of the foam.",
  "subtitle": "This combination of scallops poached in butter and served with homemade spaghettini in a rum sauce contrasts the firmness of seafood with the softness of the foam.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "250 g/8½ oz plain (all-purpose) or 'oo' flour",
        "25 g/1 oz durum wheat semolina",
        "1 teaspoon fine salt",
        "5 egg yolks",
        "25 ml/1 fl oz extra virgin olive oil",
        "25 ml/1 fl oz water",
        "1 teaspoon distilled white vinegar",
        "200 ml/7 fl oz double (heavy) cream",
        "20 ml/4 fl oz rum",
        "fine salt",
        "1 shallot",
        "knob of butter",
        "100 ml/32 fl oz rum",
        "80 ml/2½ fl oz vegetable stock",
        "400 ml/14 fl oz whole milk",
        "12 whole scallops (with coral)",
        "300 g/10 oz salted butter",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1-The spaghettini\nCombine the flour, semolina and salt in a large bowl or an electric mixer. Add the beaten egg yolks, then mix the oil, water and vinegar together and add those too. Beat until a dough forms, then shape into two balls. Wrap in cling film and chill overnight in the fridge. The next day, roll out the dough very thinly with a rolling pin (you should be able to see through it) or a pasta machine. Cut into spaghettini and then into 5 cm/2 in lengths. Dust the spaghettini with flour, then spread out on a baking tray or large plate, cover with cling film and chill in the fridge. Cook the pasta just before serving, for 2 minutes in boiling salted water. Drain, refresh in cold water and drain again.",
    "2-The rum reduction\nBoil the cream in a saucepan until it is thick enough to coat the back of a spoon. Season with salt, then stir in the rum. Put to one side.",
    "3-The rum emulsion\nPeel and finely slice the shallot. Melt the butter in a frying pan, add the shallot and soften, then add the scallop corals and any other trimmings. They will give out a liquid: let it reduce by half. Add the rum and bring to the boil, then reduce by half. Next, add the vegetable stock and reduce by half. Finally, pour in the milk and heat through, then strain the sauce through a fine sieve. Just before serving, froth the warm emulsion with a stick blender to create a light foam.",
    "4- Finishing off and plating up\nLightly season the scallops with salt. Melt the butter over a gentle heat in a saucepan. Add the scallops, bring the temperature of the butter up to a steady 60°C/140°F and cook for 5 minutes, turning the scallops every so often. Meanwhile, gently reheat the spaghettini and rum emulsion together in a saucepan; don't let them boil. Divide the spaghettini between the plates, then add the scallops (lifted out of the butter with a slotted spoon, and quickly drained on kitchen paper). Dress with the foamy rum emulsion and eat straight away."
  ],
  "author": ""
}