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": "Tomato Mushroom Soup",
  "description": "In this Studio Ghibli film, Arren is a young, disgraced prince who is on the run after killing his father. Ged, an archmage, saves him from wolves and the two travel together as companions. Their journey takes them down many paths, one of which brings them to seek shelter in Tenar's home, where they recall their moments together while enjoying Tenar's tomato mushroom soup by the fire.",
  "subtitle": "Tales From Earthsea",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "7 ounces (198 g) small yellow potatoes",
        "2 tablespoons olive oil, divided",
        "Salt and pepper, to taste",
        "½ large red onion, sliced",
        "¼ cup (20 g) sliced leek",
        "4 cloves garlic, minced",
        "1 can (28 ounces, or 794 g) whole peeled tomatoes",
        "½ teaspoon cayenne pepper",
        "½ tablespoon sugar",
        "5½ ounces (155 g) mixed mushrooms (shiitake, button, oyster, and shimeji), trimmed as necessary",
        "1½ cups (360 ml) vegetable stock",
        "4 sprigs fresh parsley, plus more chopped for garnishing",
        "3 sprigs fresh dill, plus more chopped for garnishing",
        "Heavy whipping cream (or coconut milk), to taste, for drizzling"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 450°F (230°C; gas mark 8). Scatter the small yellow potatoes on a baking tray, drizzle with 1 tablespoon of the olive oil, and season with salt and pepper. Shake the pan until all the potatoes are seasoned and oiled.",
    "Bake for 20 minutes, flipping the potatoes halfway through the baking time.",
    "Meanwhile, in a medium pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the onions and leeks and cook until translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, about 2 minutes, then add the tomatoes, cayenne, sugar, and salt and pepper. Stir together. Let simmer for 15 minutes, stirring occasionally.",
    "Carefully transfer the hot contents of the pot (or let cool first) to a food processor or blender, or use an immersion blender, and blend until smooth. Strain the liquid back into the pot through a fine-mesh strainer.",
    "Add the roasted potatoes, mushrooms, vegetable stock, parsley, and dill to the pot and cook, stirring occasionally, until the mushrooms are tender, 10 to 15 minutes. Remove and discard the herb sprigs.",
    "Ladle the soup into bowls, drizzle with heavy cream, and garnish with chopped parsley and dill."
  ],
  "author": null
}