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": "Green asparagus with mint hollandaise sauce",
  "description": "I have my father to thank both for my love of asparagus and for this recipe. The mint adds a sharp note that sets off the asparagus flavour and the softness of the hollandaise.",
  "subtitle": "A delicious combination of asparagus and hollandaise sauce",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "20 green asparagus spears",
        "splash of olive oil",
        "150 ml/5 fl oz vegetable stock",
        "2 sprigs of mint",
        "100 g/3½ oz butter",
        "2 egg yolks",
        "2 tablespoons asparagus-cooking liquid",
        "juice of 1 lemon",
        "I tablespoon finely chopped mint",
        "fine salt",
        "splash of olive oil",
        "fleur de sel",
        "mint leaves"
      ]
    }
  ],
  "instructions": [
    "1-The asparagus Prepare the asparagus spears by bending the stems until they snap, then discarding the woody ends. Then, using a small knife, remove the 'scales' on the remaining stems so they are smooth. Put a saucepan over a high heat, add the olive oil and sauté the asparagus all over, without letting it colour too much. Add the vegetable stock and the mint leaves. Cook for another 3-4 minutes (the asparagus should still be slightly crunchy). Drain over a bowl, reserving the cooking liquid, then chill the asparagus in the fridge. Remove the mint from the cooking liquid.",
    "2-The hollandaise sauce Melt the butter over a gentle heat, then remove from the heat. Using a spoon, skim the foam from the top, then pour off the yellow clarified butter and discard the white milk solids that will have separated out. In a saucepan, whisk together the egg yolks, the asparagus-cooking liquid and a pinch of salt. Place over the lowest heat possible and whisk rapidly for 3-4 minutes. As soon as the sabayon is good and foamy, remove from the heat and gradually mix in the warm clarified butter. Finally, stir in the lemon juice and the finely chopped mint. Check the seasoning.",
    "3-Finishing off and plating up Preheat the oven to 150°C (300°F: gas mark 2). Put the asparagus in a baking dish, cover with damp kitchen paper (to prevent it drying out) and reheat in the oven for 2 minutes. Divide between 4 plates. Using a pastry brush, coat the asparagus spears with a little olive oil to make them glossy, then scatter over the fleur de sel and a few mint leaves. Serve immediately with the hollandaise sauce."
  ],
  "author": ""
}