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 and bread soup",
  "description": "This soup is particularly rich in carbohydrates and fibre thanks to the wholemeal bread. It is also bursting with antioxidants. You can eat it hot in winter, when you can make it with crushed tinned tomatoes or frozen tomatoes.",
  "subtitle": "Cold soups",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "16 beefsteak tomatoes",
        "2 San Marzano tomatoes",
        "400 g of stale wholemeal bread",
        "2 tablespoons of red wine vinegar",
        "2 white onions",
        "4 garlic cloves",
        "2 sprigs of basil",
        "olive oil",
        "a pinch of salt",
        "50 g of pesto"
      ]
    }
  ],
  "instructions": [
    "Blanch 16 beefsteak tomatoes and 2 San Marzano tomatoes.",
    "Empty their insides into a small bowl. Filter the juice and set aside.",
    "Chop the flesh of the beefsteak tomatoes into large cubes and the San Marzano into small dice. Refrigerate in a small bowl.",
    "Cut 400 g of stale wholemeal bread into large dice and place in a bowl.",
    "Pour on the reserved tomato juice, 2 tablespoons of red wine vinegar and leave to swell.",
    "Preheat your oven to 160 °C (gas mark 3).",
    "Peel and mince 2 white onions and 4 garlic cloves.",
    "Detach around ten leaves from 2 sprigs of basil, and set aside.",
    "In a flameproof casserole dish with a splash of olive oil, sweat the onions over a low heat for 5 minutes without letting them colour.",
    "Add the garlic, stir for 30 seconds, then add the beefsteak tomatoes and a pinch of salt.",
    ". Cook for 10 minutes, stirring occasionally.",
    "Add the bread and the rest of the basil, and mix well.",
    "Cover the casserole dish with a lid and put in the oven for 30 to 40 minutes.",
    "When the soup is cooked, take the stalks off the basil and crush the ingredients with a fork.",
    "Check the seasoning and add a little water if the soup is too thick.",
    "Allow to cool then put in a cold place.",
    "Pour the cold soup into soup plates or a tureen.",
    "Sprinkle the diced San Marzano tomatoes on top, decorate with 50 g of pesto and sprinkle with the reserved basil leaves."
  ],
  "author": ""
}