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": "Sardine rillettes",
  "description": "This recipe is quick yet sophisticated. Combining sardines with cauliflower is really different and the whisky adds a bit of 'oomph'. Try it!",
  "subtitle": "with whisky and cauliflower cream",
  "ingredients": [
    {
      "section": "The sardine rillettes",
      "ingredients": [
        "6 large canned sardines",
        "100 g/3½ oz salted butter",
        "2 tablespoons whisky",
        "30 ml/1 fl oz double or whipping (heavy) cream"
      ]
    },
    {
      "section": "The cauliflower cream",
      "ingredients": [
        "200 g/7 oz cauliflower",
        "85 ml/24 fl oz double (heavy) cream",
        "fine salt"
      ]
    },
    {
      "section": "The melba toast",
      "ingredients": [
        "6 slices white bread",
        "50 g/14 oz clarified butter (see p. 16)"
      ]
    },
    {
      "section": "The vinaigrette",
      "ingredients": [
        "splash of sherry vinegar",
        "3 tablespoons olive oil",
        "sprig of coriander (cilantro)",
        "fine salt, fleur de sel, freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1 Sardine rillettes",
    "Lightly crush the drained sardines with a fork. Blend them in a blender or food processor with the softened salted butter and the whisky, then press through a sieve.",
    "Whip the cream and delicately fold it through the sardine mixture.",
    "2-The cauliflower cream",
    "Reserve a few of the cauliflower florets and chop them finely. Cook the rest of the cauliflower in salted boiling water until tender, then drain. Blend until smooth, then add half of the cream. Whip the remaining half of the cream until stiff, then gently fold into the cauliflower purée.",
    "3-The melba toast",
    "Use the rim of a small glass to cut out 12 circles from the bread slices. Brush with butter, then bake for 5 minutes in an oven preheated to 180°C (350°F; gas mark 4) until golden. (See step-by-step method on p. 30.)",
    "4-Plating up",
    "At the very last minute before serving, arrange alternate layers of melba toast, cauliflower cream and rillettes in a stack, finishing with a melba toast. Mix the chopped cauliflower with the vinaigrette (made by whisking together the vinegar and olive oil) and the coriander, then place this on top of the last melba toast. Season."
  ],
  "author": ""
}