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": "Mussel royale with pumpkin cream",
  "description": "This recipe has three elements: mussels, royale sauce and pumpkin cream, all of which are very simple and stress-free to make, though the combination is stunning. You can vary it by using different seafood, such as cockles, clams or even razor clams.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "The mussels",
      "ingredients": [
        "500 g/1 lb 2 oz mussels",
        "I shallot",
        "I garlic clove",
        "200 ml/7 fl oz white wine",
        "sprig of thyme"
      ]
    },
    {
      "section": "The mussel royale",
      "ingredients": [
        "100 ml/3½ fl oz mussel-cooking liquid",
        "250 ml/9 fl oz single (pouring) cream",
        "100 ml/3½ fl oz milk",
        "2 eggs",
        "I egg yolk",
        "50 g/14 oz cooked mussels"
      ]
    },
    {
      "section": "The pumpkin cream",
      "ingredients": [
        "400 g/14 oz pumpkin",
        "20 g/4 oz salted butter",
        "olive oil",
        "150 ml/5 fl oz vegetable stock",
        "100 ml/3½½ fl oz single (pouring) cream",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1-The mussels",
    "Clean and debeard the mussels as necessary. Peel, trim and chop the shallot and garlic, then put all three ingredients into a lidded saucepan, along with the wine and thyme. Cover and cook over a gentle heat for 8-10 minutes, stirring a couple of times during the process. Remove from the heat, discard any mussels that haven't opened, then shell the rest and keep the cooking liquid.",
    "2-The mussel royale",
    "Blend all the ingredients together, then strain the resulting purée through a sieve. Carefully pour into 4 glasses, wiping away any smears on the sides, then cook over a gentle heat in a bain-marie (that is, in a saucepan placed in another pan filled with simmering water) for about 40 minutes, depending on the size of the glasses, until set.",
    "3-The pumpkin cream",
    "Whilst the royale is cooking, peel and deseed the pumpkin and cut the flesh into small pieces. Put the butter, a little oil and salt into a saucepan, add the pumpkin and cook for 5 minutes. Add the vegetable stock and cream and cook for another 15 minutes. Blend, season with a little salt and put to one side.",
    "4-Serving",
    "Take the glasses of royale out of the bain-marie. Gently reheat the mussels in their cooking liquid, without letting them boil. Carefully sit the mussels on top of the royale, then pour the hot pumpkin cream over the top, trying not to splash the sides of the glasses (use kitchen paper or a clean cloth to wipe them clean, if necessary). Eat immediately."
  ],
  "author": ""
}