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": "Du Barry velouté",
  "description": "For a long time, the French dish 'potage' was quite a distinguished and sophisticated dish. Unlike the more popular and simple 'soupe', a 'potage' tends to be heftier in flavour, texture and colour. The du Barry velouté in this recipe is pale, bittersweet and smooth. I have changed it a little, to make it more my own, so the texture is even finer, the colour a subtle contrast of white and orange and, while still bittersweet, it has the sharp acidity of orange and the freshness of coriander.",
  "subtitle": "with orange",
  "ingredients": [
    {
      "section": "The velouté",
      "ingredients": [
        "1 small cauliflower (600 g/1 lb 5 oz)",
        "1 onion",
        "splash of olive oil",
        "150 g/5½ oz potatoes",
        "250 ml/9 fl oz vegetable stock",
        "250 ml/9 fl oz milk",
        "250 ml/9 fl oz cream",
        "fine salt, freshly ground pepper"
      ]
    },
    {
      "section": "The orange",
      "ingredients": [
        "1 orange"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "a few coriander seeds",
        "splash of olive oil"
      ]
    }
  ],
  "instructions": [
    "1-The velouté",
    "Boil a saucepan of salted water. Remove the stalk from the cauliflower and break into florets. Immerse the florets in the boiling water for 5-6 minutes, or until tender. Meanwhile, peel and finely chop the onion. In another saucepan, slowly cook the onion with the olive oil until it is soft and translucent. Add the peeled and sliced potatoes, along with the drained cauliflower, vegetable stock, milk and cream, and leave to cook for 20 minutes. Blend until smooth, then check and adjust the seasoning.",
    "2 The orange",
    "Zest the orange, then peel it. Separate out the segments, removing the pith in between. Cut each segment into 2 or 3 smaller pieces, then put to one side.",
    "3-Finishing off",
    "Pour the hot velouté into bowls, then add some pieces of orange segment and a little zest. Finish with a scattering of coriander seeds and a few drops of olive oil."
  ],
  "author": ""
}