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": "Onion and Mushroom Toad in the Hole",
  "description": null,
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "6 banana shallots",
        "butter",
        "oil",
        "165g Caerphilly cheese",
        "15g porcini",
        "2 eggs",
        "150ml milk",
        "150ml water",
        "125g plain flour",
        "1 tablespoon of grain mustard",
        "salt",
        "pepper",
        "groundnut oil",
        "Parmesan"
      ]
    },
    {
      "section": "A quick gravy",
      "ingredients": [
        "250ml water",
        "2 medium onions",
        "butter",
        "2 tablespoons of plain flour",
        "250ml vegetable stock",
        "150ml Marsala",
        "sugar",
        "salt",
        "pepper"
      ]
    },
    {
      "section": "An aubergine and feta version",
      "ingredients": [
        "sliced aubergines",
        "olive oil",
        "chopped thyme",
        "dried mint",
        "2 crushed cloves of garlic",
        "feta"
      ]
    }
  ],
  "instructions": [
    "Peel and halve 6 banana shallots.",
    "Cook them in a shallow pan, starting with the flat side down, in a little butter and oil over a moderate heat.",
    "Leave for about 20 minutes, turning, and letting them soften till deep golden brown and sticky.",
    "Cut 165g Caerphilly cheese into cubes.",
    "Soak 15g porcini in cold water for 10 minutes, then drain.",
    "Make a batter, by whisking together 2 eggs, 150ml milk and 150ml water, 125g plain flour, 1 tablespoon of grain mustard and a little salt and pepper.",
    "Pour a thin layer of groundnut oil into a shallow roasting tin, about 30cm x 24cm, then warm in an oven set at 220°C/Gas 7 till the oil starts to smoke.",
    "Add the sticky onions, the drained porcini and Caerphilly, then quickly pour on the batter.",
    "Add a handful of grated Parmesan and bake for 25 minutes or so, till risen.",
    "Soak the porcini in 250ml water.",
    "Peel and thinly slice 2 medium onions, and soften in butter.",
    "Add 2 tablespoons of plain flour, cook for a few minutes then pour in 250ml vegetable stock and the porcini soaking water, then add 150ml Marsala.",
    "Simmer for 15-20 minutes over a low heat, then add a couple of pinches of sugar, plus salt and pepper.",
    "Serve with the toad.",
    "Toss a layer of sliced aubergines in a generous amount of olive oil, with chopped thyme, a little dried mint if you have it, and a couple of crushed cloves of garlic.",
    "Bake until all is sizzling and soft, then add a block of feta, crumbled into large pieces, and toss gently.",
    "Pour in the batter opposite and bake as opposite."
  ],
  "author": null
}