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": "Poached sole and potatoes",
  "description": "The mild spices used in this dish cloves, star anise, cinnamon and nutmeg - are ideal for children. They give a lovely sweetness to potatoes, with no trace of bitterness or heat. The sole is lightly poached at a low temperature in a delicate herby vegetable stock, which makes it really tender and juicy.",
  "subtitle": "with sweet spices",
  "ingredients": [
    {
      "section": "The crushed potatoes",
      "ingredients": [
        "2 cloves",
        "2 star anise",
        "1 tablespoon ground cinnamon",
        "1/2 tablespoon grated nutmeg",
        "200 g/7 oz Charlotte potatoes",
        "1 kg/24 lb coarse salt",
        "50 g/14 oz butter",
        "splash of olive oil",
        "fine salt"
      ]
    },
    {
      "section": "The sole",
      "ingredients": [
        "I lemon",
        "50 g/14 oz salted butter",
        "I garlic clove",
        "sprig of thyme",
        "2 tablespoons olive oil",
        "4 x 100 g/3½ oz sole fillets",
        "fine salt"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "pestle and mortar (optional)"
      ]
    }
  ],
  "instructions": [
    "1-The crushed potatoes",
    "Preheat the oven to 180°C (350°F: gas mark 4). Crush the cloves and star anise using a pestle and mortar (or in a bowl, using the end of a rolling pin), then mix with all the other spices and put to one side. Wash the potatoes, then season with salt and roll in the spice mixture. Put a layer of coarse salt in an ovenproof dish, put the potatoes on top and bake for about 45 minutes. Remove from the oven and, when they are cool enough to handle, peel the potatoes. Add the butter and olive oil, then crush the potatoes with a fork. Put them to one side and keep warm.",
    "2-The sole",
    "Juice the lemon. Pour the juice into a sauté pan (or just a normal frying pan), along with 50 ml/1% fl oz of water. Add the butter, peeled and crushed garlic, thyme and olive oil, then bring to a simmer. Season the sole fillets with fine salt, then immerse them in the simmering liquid. Cover and cook over a gentle heat for 2 minutes, then turn the fillets and cook for another 2 minutes.",
    "3-Serving",
    "Divide the crushed potatoes between 4 shallow bowls. Put the sole fillets on top and serve immediately.",
    "Variation You can use other equally delicious but less expensive fish for this, such as cod or black sea bream"
  ],
  "author": ""
}