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": "Pearl barley with salsify and currants",
  "description": "A delicious and nutritious dish featuring pearl barley, salsify, and currants, perfect for a healthy meal.",
  "subtitle": "A delicious and nutritious dish featuring pearl barley.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 small handful of currants",
        "1 bundle of salsify",
        "4 small fresh onions with stalks",
        "1 garlic clove",
        "1.2 litres of chicken stock",
        "a splash of olive oil",
        "300 g of pearl barley",
        "150 ml of white wine",
        "half a salt-preserved lemon",
        "salt and freshly ground black pepper to taste"
      ]
    }
  ],
  "instructions": [
    "Soak a small handful of currants in a bowl of water.",
    "Peel and wash a bundle of salsify, place the salsify in water with the juice of 1 lemon as you go, then slice at an angle.",
    "Peel and wash 4 small fresh onions with stalks, chop all the tender part of the stalks and slice the bulbs.",
    "Crush 1 garlic clove without peeling it.",
    "Heat 1.2 litres of chicken stock (page 10) in a saucepan.",
    "Heat a splash of olive oil in a flameproof casserole dish, and roll the salsify in it along with the sliced onion bulbs and the garlic clove.",
    "Cover the casserole dish with a lid and cook over a low heat for 5 minutes until they are nice and golden.",
    "Add 300 g of pearl barley, stir and cook for just 1 minute, then add 150 ml of white wine and let it absorb.",
    "Rinse half a salt-preserved lemon (page 15), cut into small slivers, and add to the casserole dish.",
    "Drain the currants and add them.",
    "Stir the mixture well and add a good ladleful of the chicken stock.",
    "Continue to cook for 30 minutes, adding more chicken stock as it is absorbed.",
    "Take the skin off the garlic clove.",
    "Add the chopped onion tops, stir carefully for 1 or 2 minutes.",
    "Add salt and freshly ground black pepper to taste.",
    "Serve in the casserole dish or in a serving dish."
  ],
  "author": ""
}