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": "MELON GRANOLA",
  "description": "MELON GRANOLA is a refreshing dessert that combines the sweetness of melons with a crunchy granola, making it perfect for summer gatherings.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la gelée de melon",
      "ingredients": [
        "1 Charentais melon (or) yellow melon",
        "½ cup plus 1 tablespoon (110 g) superfine sugar",
        "1% teaspoons (5 g) pectin NH"
      ]
    },
    {
      "section": "Pour la gelée de poivre verveine-citron",
      "ingredients": [
        "¾ cup plus 1 tablespoon (200 g) lemon juice, strained",
        "1½ teaspoons (3 g) ground verbena pepper",
        "1 tablespoon (% g) superfine sugar",
        "2 teaspoons (5 g) agar powder"
      ]
    },
    {
      "section": "Pour le granola",
      "ingredients": [
        "2 cups (200 g) rolled oats",
        "½ cup (75 g) buckwheat",
        "3 tablespoons (30 g) black quinoa",
        "3 tablespoons (30 g) red quinoa",
        "2% tablespoons (25 g) pumpkin seeds",
        "2 tablespoons (15 g) pine nuts",
        "3 tablespoons (60 g) lavender honey",
        "1 large (30 g) egg white (2 tablespoons)",
        "1 tablespoon (15 g) sunflower oil"
      ]
    },
    {
      "section": "Pour la tuile de melon séché",
      "ingredients": [
        "2% tablespoons (50 g) simple syrup (see this page)",
        "7 ounces (200 g) orange and green melon slices"
      ]
    },
    {
      "section": "Pour le sorbet de melon",
      "ingredients": [
        "½ cup (125 g) superfine sugar",
        "1½ teaspoons (7 g) super neutrose",
        "2 tablespoons plus 2 teaspoons (50 g) glucose powder",
        "2 whole melons"
      ]
    },
    {
      "section": "Pour le montage",
      "ingredients": [
        "1 Charentais melon (or) yellow melon",
        "1 green melon"
      ]
    }
  ],
  "instructions": [
    "For the melon gel: In the bowl of a blender, mix the melon, 1/4 cup (60 g) of water, the superfine sugar, and pectin NH, then pour into a saucepan and heat to boiling.",
    "For the lemon-verbena pepper gel: In a saucepan, heat the lemon juice with 1/4 cup (60 g) of water and the verbena pepper, then add the superfine sugar mixed with the agar. Boil for 2 minutes. Let cool, then blend with an immersion blender and transfer to a pastry bag.",
    "For the granola: Preheat the oven to 320°F (160°C). Mix the oats, buckwheat, black quinoa, red quinoa, pumpkin seeds, pine nuts, lavender honey, egg white, and oil together and spread over a baking sheet. Bake in the oven for 20 minutes.",
    "For the dried melon tuile: Prepare a simple syrup following the directions on this page. Preheat the oven to 140°F (60°C). Brush the melon slices with a layer of the syrup. Place on a baking sheet and let dry for at least 1 hour 30 minutes.",
    "For the melon sorbet: In a bowl, mix 1 cup (250 g) of water, the superfine sugar, super neutrose, and glucose powder using an immersion blender. Add the melon (previously blended) and pass through a conical sieve. Refrigerate for 3 hours, then churn to make the sorbet. Transfer to a cold bowl and freeze for between 12 and 24 hours, depending on use.",
    "For assembly: In a bowl, pipe a dot of melon gel and a dot of lemon-verbena pepper gel. Add the granola, the fresh melon and green melon slices, and the melon tuiles. Add a little melon sorbet."
  ],
  "author": ""
}