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": "A surprise sandwich loaf",
  "description": "To make this very simple surprise sandwich loaf (or 'pain surprise'), you need to be quite precise. It's a lovely combination of healthy vegetables and the sort of flavoured butters I use all the time in my dishes. You can make different flavoured butters as you wish. Get the bread from a good baker, choose interesting flavours and textures for the fillings, and serve with a lovely chilled white wine, like a Sauvignon from the Loire. Easy to carry, this is also great for a picnic.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "The loaf",
      "ingredients": [
        "I large cob or cottage loaf"
      ]
    },
    {
      "section": "Smoked tea butter with crunchy radishes",
      "ingredients": [
        "50 g/14 oz salted butter",
        "½ teaspoon smoked tea (such as lapsang souchong)",
        "10 radishes",
        "fine salt"
      ]
    },
    {
      "section": "Green Szechuan pepper butter with Parmesan",
      "ingredients": [
        "50 g/14 oz salted butter",
        "½ teaspoon green Szechuan pepper",
        "10 slivers of very young Parmesan"
      ]
    },
    {
      "section": "Saffron and tomato butter",
      "ingredients": [
        "50 g/14 oz salted butter",
        "pinch of ground saffron",
        "1 tomato",
        "fine salt"
      ]
    },
    {
      "section": "Aniseed butter with cucumber",
      "ingredients": [
        "50 g/14 oz salted butter",
        "½ teaspoon aniseed",
        "1 cucumber",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1-The loaf",
    "Cut and shape the loaf as shown on p. 290.",
    "2-Smoked tea butter and crunchy radishes",
    "Beat the butter until it is very soft and malleable. In a small mortar, crush the smoked tea to a fine powder with a pestle, then mix into the softened butter. Wash and trim the radishes, then slice finely (preferably with a mandoline). Spread the bread with a thin layer of tea butter, then cover with a thin layer of radishes. Season with salt and cover with a second slice of bread, then cut into triangles.",
    "3-Green Szechuan pepper butter with Parmesan",
    "Follow step 2 but, instead of tea, crush the pepper and mix that into the softened butter. Spread the bread with a thin layer of pepper butter, then put the Parmesan slivers on top. Cover with a second slice of bread, then cut into triangles.",
    "4-Saffron and tomato butter",
    "Beat the butter until it is very soft, then simply mix in the saffron. Wash the tomato, remove the stalk, then slice thinly and season with salt. Spread the bread with a thin layer of saffron butter, then put the slices of tomato on top. Cover with a second slice of bread, then cut into triangles.",
    "5-Aniseed butter with cucumber",
    "Follow step 2 but, instead of tea, crush the aniseed and mix that into the softened butter. Wash and peel the cucumber. Cut it in half lengthways, then remove all the seeds and slice very finely lengthways (as in the photo on p. 291). Spread the bread with a thin layer of aniseed butter, then put the slices of cucumber on top. Season with salt and cover with a second slice of bread, then cut into triangles.",
    "6- Finishing off",
    "Fill the surprise sandwich loaf by putting the triangular sandwiches inside, alternating the different types in layers. Eat immediately."
  ],
  "author": ""
}