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": "Boulangère potatoes",
  "description": "This is a very light gratin, as the potatoes are cooked in a simple vegetable stock, rather than in milk, cream or a béchamel sauce.",
  "subtitle": "with bacon",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "3 onions",
        "splash of olive oil",
        "30 g/1 oz salted butter",
        "500 g/1 lb 2 oz potatoes, ideally Bintje",
        "5 slices unsmoked streaky bacon",
        "2 garlic cloves",
        "sprig of thyme",
        "juice of ½ lemon",
        "250 ml/9 fl oz vegetable stock",
        "large pinch of fine salt",
        "freshly ground pepper (about one turn of the grinder)"
      ]
    }
  ],
  "instructions": [
    "1- The cooking juices\nPeel the onions, then cut them into the thinnest slices possible (using a mandoline or a food processor or, failing that, a very good knife). Heat the olive oil and butter in a saucepan over a gentle heat, then add the sliced onions, whole unpeeled garlic cloves and the thyme. Leave to cook, stirring all the time, until the onion and garlic have just coloured a little. Then add the lemon juice and, as soon as the juice has nearly evaporated, add half the vegetable stock and leave to cook slowly until the onions are really soft. Finally, remove the garlic and thyme and season lightly with salt.",
    "2- Making the gratin\nPreheat the oven to 170°C (325°F: gas mark 3). Peel the potatoes, then rinse in cold water. Pat dry and cut into slices 2 mm/% in thick. Line an ovenproof dish with baking parchment, then butter the paper. Add two layers of potatoes, season, then add a layer of onions, followed by a slice of bacon. Repeat until all the ingredients are used up, then pour the remainder of the stock over the top.",
    "3-Cooking the gratin\nCover the dish with baking parchment, then cook in the oven for about 30 minutes, or until the potatoes are tender. Remove from the oven and leave to rest for a few minutes before serving.",
    "Tip Don't be tempted to wash the potato slices to remove the starch, because it is the starch that holds it all together.",
    "Variation For adults, you can replace the lemon juice with 50 ml/1' fl oz dry white wine."
  ],
  "author": ""
}