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": "CABBAGE SALAD TWO WAYS",
  "description": "These two salads transform the humble cabbage into something that makes a wonderful side to many of our dishes. The first one with tomatoes is most often eaten alongside pilafs like Spiced Lamb and Rice Pilaf, while the other one we tend to serve alongside grilled meats and mop it up with bread. Green or sweetheart cabbages are the best varieties to use for these salads as they tend to soften more quickly, and that's exactly what you want. The mint version in particular tastes better the longer it sits, and is best served with bread, even the following day, to mop up all the delicious juices.",
  "subtitle": "سلطة ملفوف",
  "ingredients": [
    {
      "section": "For the tomato version",
      "ingredients": [
        "1 head of green or sweetheart cabbage, finely shredded",
        "3 tomatoes, diced into small cubes",
        "small bunch flat-leaf parsley, coarsely chopped",
        "1 green chilli, finely diced (optional)",
        "3 tablespoons lemon juice",
        "1½ tablespoons olive oil",
        "½ teaspoon salt",
        "½ cup (2½ oz/60 g) flaked almonds, lightly toasted (optional)"
      ]
    },
    {
      "section": "For the mint version",
      "ingredients": [
        "1 head of green or sweetheart cabbage, finely shredded",
        "3 tablespoons lemon juice",
        "3 tablespoons olive oil",
        "1 tablespoon dried mint",
        "1 large clove garlic, crushed",
        "1 teaspoon salt"
      ]
    }
  ],
  "instructions": [
    "Cabbage and tomato salad",
    "Put the shredded cabbage into a large salad bowl and add the tomatoes, parsley, and green chili, if using.",
    "Pour the lemon and olive oil over the cabbage, sprinkle with the salt, and toss to combine.",
    "Scatter the almonds on top and serve.",
    "Cabbage and mint salad",
    "Put the shredded cabbage into a large salad bowl, add all the other ingredients and toss well to combine.",
    "Allow to sit for at least 15 minutes before serving as it tastes best once the cabbage has softened and released some juices.",
    "This salad will keep well for 2 days."
  ],
  "author": ""
}