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": "Steamed fonio with asparagus and morels",
  "description": "Cooking 25 mins Preparation 15 mins Other grains and cereals Steamed fonio with asparagus and morels.",
  "subtitle": "A delightful and nutritious dish with an African grain.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "150 g of fonio",
        "200 g of fresh morels",
        "1 bundle of fresh onions",
        "4 cloves of pink garlic",
        "a small bunch of parsley",
        "3 tablespoons of olive oil",
        "salt",
        "300 ml of chicken stock",
        "1 bundle of green asparagus",
        "20 g of parmesan"
      ]
    }
  ],
  "instructions": [
    "Prepare the fonio and morels: Put 150 g of fonio in a sieve and rinse well under running water. Tip into a bowl, cover well with water and leave to swell for 20 minutes.",
    "In the meantime, remove the stems from 200 g of fresh morels, then wash the caps in several changes of warm water to get rid of any traces of sand. Dry in a salad spinner. Cut any large mushrooms in half.",
    "Rinse a bundle of fresh onions with stalks, dice the stalks (and set aside) and cut the bulbs into rounds.",
    "Peel, remove the germ at the centre and finely slice 4 cloves of pink garlic. Rinse, dry and chop the leaves of a small bunch of parsley.",
    "Cook the morels and the fonio: Heat a sauté pan with 3 tablespoons of olive oil. Put in the onion rounds and garlic slices and sweat for 2 minutes, stirring. Add the morels, salt lightly and cook for a further 4 minutes.",
    "In the meantime, heat 300 ml of chicken stock.",
    "Drain the fonio and add it. Stir well and cook for just 1 minute. Then pour in enough chicken stock to cover, simmer gently (just below a boil) until it is absorbed then continue to add more: the fonio should cook for about 20 minutes. Then cover the frying pan and leave to rest for 10 minutes.",
    "Prepare the asparagus: While the fonio is cooking, wash and peel 1 bundle of green asparagus then cut the tips into 10 cm lengths. Heat a sauté pan with a splash of olive oil, and cook the spears for 5 to 6 minutes with the lid on.",
    "To finish your dish: Fluff the fonio grains with a fork and add the onion stalks and chopped parsley. Tip into a dish, arrange the asparagus on top and, shave 20 g of parmesan with a vegetable peeler and sprinkle the shavings on top. Serve immediately."
  ],
  "author": ""
}