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": "Sole bonne femme",
  "description": "These days sole has become too expensive for most restaurants, but once upon a time this used to be a classic bistrot dish, one that was found on every menu. Poached in white wine, flavoured with shallots, mushrooms and a little cream, bonne femme is a much lighter way of cooking sole than meunière. The crushed potatoes with snails add a touch of sophistication, and the combination of their earthy flavour with fish is lovely. You can also use other fish for this recipe, such as brill.",
  "subtitle": "and crushed potatoes with snails",
  "ingredients": [
    {
      "section": "The sole",
      "ingredients": [
        "15 ml/½ fl oz white wine",
        "150 ml/5 fl oz vegetable stock",
        "splash of olive oil",
        "8 small sole fillets",
        "fine salt"
      ]
    },
    {
      "section": "The sauce",
      "ingredients": [
        "2 shallots",
        "400 g/14 oz white button mushrooms.",
        "50 g/14 oz butter",
        "50 ml/14 fl oz crème fraîche",
        "fine salt"
      ]
    },
    {
      "section": "The crushed potatoes with snails",
      "ingredients": [
        "400 g/14 oz Charlotte potatoes",
        "12 snails",
        "a few sprigs of parsley",
        "50 g/1¾ oz butter",
        "2 teaspoons vegetable stock",
        "coarse salt, fine salt, freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1-The sole\nPut the white wine, vegetable stock and olive oil in a frying pan and bring to a simmer. Season the sole with salt, then immerse in the simmering liquid and poach for 5 minutes, turning them halfway through the cooking time. Drain, reserving the cooking liquid, then keep the fish warm (between two shallow plates, for example).",
    "2 The sauce\nPeel and trim the shallots and mushrooms, then slice them both finely. Melt the butter in a small saucepan, add the shallots and cook over a gentle heat for 1 minute, stirring all the time, then add the mushrooms. Leave to cook for about 4-5 minutes until most of the liquid has evaporated. Add 100 ml/3½ fl oz of the reserved sole-cooking liquid, bring to the boil and reduce again, this time by half. Add the cream and reduce again until the mixture is thick enough to coat the back of a spoon. Take off the heat and season lightly with salt, then put to one side.",
    "3-The crushed potatoes with snails\nPreheat the oven to 180°C (350°F; gas mark 4). Wash the potatoes, if necessary, then put them in a large baking dish on a bed of coarse salt. Bake for about 45 minutes, or until tender. Meanwhile, chop the snails and the parsley. Remove the potatoes from the oven and peel them, then crush with a fork. Put the potatoes in a saucepan over a gentle heat and mix in the butter and snails, then add the parsley and vegetable stock. Season to taste with salt and pepper.",
    "4-Finishing up and plating up\nGently reheat the fish fillets in the sauce. Don't let it boil, or the texture of the fish will be spoiled. Using a pastry cutter, shape the crushed potatoes into rounds on the plates. Add the sole and the sauce and serve immediately."
  ],
  "author": ""
}