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": "The new pissaladière, with crunchy fennel and onion pickles",
  "description": "Here is my very personal take on the famous pissaladière. You will notice that I love taking classic recipes and modernizing them. Use the best-quality puff pastry you can find for this.",
  "subtitle": "Here is my very personal take on the famous pissaladière.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "4 extra-fresh quail eggs",
        "1 fennel bulb",
        "The onion pickles",
        "1 tablespoon grenadine syrup",
        "100 ml/3½ fl oz distilled white vinegar",
        "50 ml/14 fl oz water",
        "50 g/1¾ oz sugar",
        "2 Cévennes onions",
        "The puff pastry",
        "4 squares of puff pastry.",
        "The marinated anchovies",
        "12 fresh anchovies (6 fillets per person)",
        "1 teaspoon wild aniseed",
        "2 tablespoons olive oil",
        "2 teaspoons distilled white vinegar",
        "fine salt",
        "The tomato concassé",
        "8 large spring onions (scallions)",
        "splash of olive oil",
        "3 tomatoes",
        "sprig of thyme",
        "1 small bay leaf",
        "1 clove of wet (spring) garlic, unpeeled",
        "pinch of fine salt"
      ]
    }
  ],
  "instructions": [
    "1-The onion pickles: Mix all the ingredients except the onions in a saucepan and bring to a simmer, then remove from the heat and leave to infuse for 15 minutes. Peel the onions and slice as thinly as possible. Bring the pickling liquid back to the boil, then pour it over the sliced onions. Chill and leave to pickle (you can keep this in the fridge for up to a week the longer you leave it, the softer the onions will be).",
    "2-The puff pastry and the marinated anchovies: Cut out a circle from each puff pastry square. Prick the pastry circles all over with a fork and place them first between two sheets of baking parchment, then between two wire grills. Bake in the oven at 190°C (375°F: gas mark 5) for 5 minutes, then transfer to kitchen paper to cool. Marinate the anchovies with the aniseed, oil, vinegar and a little salt for 10-15 minutes.",
    "3-The tomato concassé: Finely slice the spring onions, then soften them in the olive oil for 2-3 minutes, without letting them colour. Add the peeled, deseeded and diced tomatoes (see step-by-step method on p. 22), mix together well, then reduce to get rid of the surplus tomato juice. Add the herbs, garlic and salt, then cover and cook over a gentle heat for 20-30 minutes. Keep reducing the concassé until it is quite thick. (See step-by-step method on p. 50.)",
    "4-Finishing off: Boil the quail eggs for 3 minutes, then peel, keeping only the yolk. Spoon the tomato concassé onto the pastry and arrange the marinated anchovies on top. Add the onion pickles, then put an egg yolk in the middle and decorate with thin slices of raw fennel."
  ],
  "author": ""
}