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": "Grilled Whole Fish",
  "description": "Protagonist Violet Evergarden is a Great War veteran, recently discharged because of a major injury in which she lost both of her arms. This first episode focuses on her reacclimating to daily life and integrating back into society with her robotic prosthetics made of \"adamant silver.\" A poignant scene shows her struggling to cut fish at a restaurant, which mirrors one of the first scenes in which she struggles with a pen while writing a letter. This anime is one of the most beautiful ones I've ever seen, and I'm happy to share a recipe from this wonderful show.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "LEMON GARLIC POTATOES",
      "ingredients": [
        "1 tablespoon olive oil",
        "6 small yellow potatoes, peeled and cut in half lengthwise",
        "2 cloves garlic, grated",
        "Zest and juice of 1 small lemon",
        "½ teaspoon salt",
        "¼ teaspoon black pepper",
        "1 teaspoon dried oregano",
        "1 to 2 cups (240 to 480 ml) chicken or vegetable stock"
      ]
    },
    {
      "section": "ROASTED SEA BREAM",
      "ingredients": [
        "2 tablespoons olive oil, divided",
        "½ small lemon, thinly sliced and seeded",
        "1 small onion, thinly sliced",
        "2 whole sea breams (or any white-fleshed fish, such as tilapia, red snapper, r branzino), gutted and scaled",
        "½ teaspoon salt",
        "¼ teaspoon black pepper",
        "6 sprigs parsley",
        "2 cloves garlic, grated",
        "½ tablespoon unsalted butter",
        "2 handfuls frozen peas"
      ]
    },
    {
      "section": "TOMATO RICE",
      "ingredients": [
        "1 cup (185 g) long-grain white rice",
        "½ tablespoon olive oil",
        "½ small onion, chopped small",
        "1½ tablespoons tomato paste",
        "¼ teaspoon paprika",
        "4 teaspoon ground cinnamon",
        "¼ teaspoon salt",
        "Pinch black pepper",
        "1½ cups (360 ml) chicken or vegetable stock",
        "1 tablespoon unsalted butter"
      ]
    },
    {
      "section": "FOR SERVING",
      "ingredients": [
        "4 leaves Romaine lettuce",
        "2 wedges lemon",
        "4 wedges tomato",
        "2 pinches salt"
      ]
    }
  ],
  "instructions": [
    "1 To make the lemon garlic potatoes: Preheat the oven to 400°F (200°C; gas mark 6).",
    "2 Grease a small baking dish with the 1 tablespoon olive oil, then add the potatoes, garlic, lemon zest and juice, ½ teaspoon salt 1/4 teaspoon pepper, and oregano. Add the stock until it covers the potatoes halfway, then mix everything to combine.",
    "3 Cover with foil and bake for 30 minutes. Remove the foil and continue to bake for 20 to 25 minutes, until the potatoes are fork-tender and the liquid has reduced by half.",
    "4 Meanwhile, make the roasted sea bream: Line a large baking tray with aluminum foil, then brush the aluminum foil with ½ tablespoon of the olive oil. Lay out half of the slices of lemon and onions on the tray where the fish will be placed.",
    "5 On a cutting board, pat the fish dry using paper towels and score 3 lines on both sides of each fish. Place the fish on top of the lemons and onions. Cover both sides of the fish with the remaining 1½ tablespoons olive oil, then season with the ½ teaspoon salt and ½ teaspoon pepper on both sides and inside the cavities. Open the cavities and stuff with the remaining lemons and onions, parsley sprigs, and garlic.",
    "6 Bake for 20 to 25 minutes, until easily flaked when scraped with a fork. The fish can bake in the oven with the lemon garlic potatoes after the foil is removed from the potatoes in step 3. In the last minutes of baking the fish, place a thin slice of the butter on each fish, along with the frozen peas.",
    "7 To make the tomato rice: Rinse the rice in a fine-mesh strainer with running water until the water runs clear, then set aside.",
    "8 In a medium pot (with a lid), heat the ½ tablespoon olive oil over medium heat, then add the onions and cook until translucent, about 2 minutes. Add the tomato paste and cook for 3 more minutes, or until darkened. Add the rice, paprika, cinnamon, ¼ teaspoon salt, and pinch of pepper and cook for 30 seconds. Add the stock and unsalted butter and stir. Cover with the lid and bring to a boil. Once boiling, reduce the heat to medium-low and cook for another 15 to 18 minutes. Remove from the heat, let rest for a few minutes, and then fluff with a spatula.",
    "9 To serve: Place 2 lettuce leaves on the top half of each plate, then from left to right place the ingredients in this order on the lettuce: a lemon wedge, 2 tomato wedges, 3 lemon garlic potatoes, and a scoop of tomato rice. Remove the stuffing from the roasted sea bream, then place it on the bottom half of each plate. Drizzle the fish with juices and some peas. Serve the extra lemon garlic potatoes on the side and enjoy while steaming hot."
  ],
  "author": null
}