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": "Mixed vegetables with smoked eel",
  "description": "It can be made with different vegetables every season, depending on what you like. Dressed with a smoked eel mayonnaise, which adds a lovely savoury note, this dish will reward you with a wonderful mixture of flavours, as long as you choose seasonal vegetables and cook them properly, preserving their taste and texture.",
  "subtitle": "This king of starters, which has become a bit unfashionable, is definitely worth resurrecting!",
  "ingredients": [
    {
      "section": "The vegetables",
      "ingredients": [
        "10 red radishes",
        "1 black radish",
        "2 carrots",
        "1/4 cauliflower",
        "50 g/14 oz shelled petits pois",
        "50 g/14 oz shelled broad (fava) beans",
        "150 g/5½ oz trimmed green beans, cut into lengths",
        "8 green asparagus spears, cut into lengths",
        "splash of olive oil",
        "1 garlic clove",
        "sprig of thyme",
        "100 ml/3½ fl oz vegetable stock",
        "fine salt"
      ]
    },
    {
      "section": "Smoked eel mayonnaise",
      "ingredients": [
        "1 egg yolk",
        "1 tablespoon mustard",
        "250 ml/9 fl oz groundnut (peanut) oil",
        "splash of sherry vinegar",
        "15 g/½ oz smoked eel",
        "fine salt",
        "freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1-The vegetables",
    "Trim the red radishes, then cut into quarters. Trim the black radish and peel, top and tail the carrots. Dice the black radish and the carrots. Break the cauliflower into florets. Cook all the green vegetables (petits pois, broad beans, green beans and asparagus) separately in boiling salted water for about 5 minutes, depending on the vegetable. Remove each of the vegetables, as they are cooked, with a slotted spoon and immerse in cold water to prevent them cooking any further and keep them crunchy. Drain in a colander. Warm a splash of olive oil in a frying pan over a medium heat, then add the carrots, black radish and cauliflower. Add the garlic and thyme and sauté for 1-2 minutes, then deglaze with the stock. Leave the vegetables to cook over a gentle heat for 5 minutes, or until tender, then drain and allow to cool.",
    "2-The smoked eel mayonnaise",
    "Make a mayonnaise, following the recipe on p. 196. Add the diced smoked eel and season.",
    "3-Finishing off",
    "In a large bowl, mix all the vegetables with a third of the mayonnaise (keep the rest, chilled, for another use). Check the seasoning and serve immediately."
  ],
  "author": ""
}