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": "Gilthead bream in salt and seaweed crust",
  "description": "The gilthead sea bream is a particularly fine fish. Known as \"daurade royale\" in France, it is a very lean fish.",
  "subtitle": "with dill sauce",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1.5 kg sea bream",
        "1 kg coarse grey sea salt",
        "200 g multicoloured seaweed",
        "3 egg whites",
        "1 unwaxed lemon",
        "2 sprigs of dry fennel",
        "bunch of dill",
        "6 tablespoons of water",
        "6 tablespoons of vinegar",
        "60 g cold butter",
        "1 tablespoon crème fraîche",
        "200 g fat-free fromage blanc",
        "salt",
        "freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "Have your fishmonger prepare a 1.5 kg sea bream, asking him to gut it through the gills and trim the fins on the back which are very prickly, but definitely not to scale it.",
    "Preheat your oven to 180 °C (gas mark 4).",
    "Cut an unwaxed lemon into slices.",
    "Detach the leaves from a bunch of dill and set aside for the sauce.",
    "Through the head, stuff the bream with the dill stalks, lemon slices and 2 sprigs of dry fennel.",
    "In a large salad bowl, combine 1 kg of coarse grey sea salt, 200 g of multicoloured seaweed and the whites of 3 eggs.",
    "Stir vigorously to mix thoroughly.",
    "Then spread this preparation over the bream.",
    "Transfer to an ovenproof dish and put in the oven for 30 minutes.",
    "While the bream is cooking, chop the dill leaves.",
    "Peel and mince I shallot.",
    "Put the shallot into a small saucepan with 6 tablespoons of water and 6 tablespoons of vinegar and reduce by two thirds.",
    "Beating, gradually incorporate 60 g of cold butter in small pieces into this hot reduction.",
    "Then add 1 tablespoon of crème fraîche, then the chopped dill.",
    "Allow to cool a little and then beat in 200 g of fat-free fromage blanc.",
    "Taste and adjust the seasoning with salt and freshly ground black pepper.",
    "When you take it out of the oven, allow the bream to rest for 20 minutes.",
    "Then break the crust, remove all the salt and take out the fillets.",
    "Arrange them on the serving dish or on individual plates, coat with the dill sauce and serve immediately."
  ],
  "author": ""
}