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 whiting with seaweed and sautéed greens",
  "description": "This is a particularly light dish.",
  "subtitle": "A particularly light dish.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "600 g of fresh peas",
        "1 tablespoon of olive oil",
        "salt",
        "caster sugar",
        "8 small green asparagus spears",
        "1 small green courgette",
        "a handful of baby spinach leaves",
        "1 romaine lettuce heart",
        "a handful of runner beans",
        "4 fillets of whiting each weighing 120 g",
        "a handful of seaweed",
        "2 tablespoons of olive oil",
        "100 g of small shelled broad beans"
      ]
    }
  ],
  "instructions": [
    "Shell 600 g of fresh peas, sort out the smallest and set them aside. De-string the pods and slice roughly.",
    "Heat a flameproof casserole dish with 1 tablespoon of olive oil, add the pods and the larger peas, a pinch of salt and a pinch of caster sugar, and sweat for 2 minutes, stirring. Add hot water to cover and bring to a boil quickly. Lower the heat and simmer gently for 4 minutes.",
    "Prepare a basin with water and ice cubes. Blend the sauce well, adjust the seasoning, pour into a salad bowl and place in the ice cubes to cool quickly.",
    "Cut the tips of 8 small green asparagus spears into 8 cm lengths and then cut each one into four. Rinse 1 small green courgette, slice into fine rounds. Wash and dry a handful of baby spinach leaves and 1 romaine lettuce heart, cut its leaves in half lengthwise. Wash a handful of runner beans and cut into 1 cm pieces.",
    "Remove the bones from 4 fillets of whiting each weighing 120 g. Rinse a handful of seaweed and cut into small strips. Heat water in a couscoussier or steamer.",
    "Heat a large frying pan with 2 tablespoons of olive oil, and cook and salt the reserved very small peas, asparagus tips, courgette rounds, runner beans and 100 g of small shelled broad beans for approximately 3 minutes. Then add the baby spinach and romaine leaves. Stir, take the frying pan off the heat and tip them into the serving dish. Reheat the pea sauce in the frying pan and drizzle over the vegetables.",
    "Lay the whiting fillets in the upper basket of the steamer, sprinkle with sea salt, and put the seaweed on top. Cook for just 1 or 2 minutes. Place on top of the vegetables and serve straight away."
  ],
  "author": ""
}