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": "My pommes dauphine",
  "description": "A perfect combination of choux pastry and nutmeg-scented mashed potatoes formed into balls and then quick-fried, they are loved by children. If you like, you can freeze the balls and then cook them when you need them, but you'll need to add 3 more minutes to the cooking time.",
  "subtitle": "Though these potato puffs might seem like a cheffy invention, they actually date from the nineteenth century and are typical of the sort of side dishes found on bistrot menus.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "500 g/1 lb 2 oz potatoes",
        "250 ml/9 fl oz water",
        "65 g/2½ oz butter",
        "125 g/4½ oz plain (all-purpose) flour",
        "4 egg yolks, lightly beaten.",
        "pinch of freshly grated nutmeg",
        "2 litres/3½ pints groundnut (peanut) oil for deep-frying",
        "fine salt, freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1 The potatoes",
    "Cook the potatoes, unpeeled, in boiling water. Once cooked, peel and then mash them in a potato ricer or mouli. Put the potato flesh in a bowl and keep to one side. (See step-by-step method on p. 262.)",
    "2-The choux pastry",
    "Bring the water to the boil in a saucepan, then add the butter and a pinch of fine salt. When the butter has melted, with the pan still on the heat, add the flour all in one go and mix well with a spatula. Cook for about 10 minutes over a medium heat, stirring constantly, until the mixture is dry and starting to come away from the sides of the pan. Remove from the heat and tip into a large bowl, then slowly work in the beaten egg yolks. Add the potato flesh and the nutmeg, season with salt and pepper, and mix well. With lightly floured hands, form the mixture into balls. Put them on a lightly floured work surface.",
    "3-Cooking and plating up",
    "Heat the groundnut oil in a large saucepan or deep-fryer, then immerse the balls in the hot oil and fry until they are a lovely golden colour. Remove with a slotted spoon, drain on kitchen paper and season with a little fine salt. Transfer to a dish and serve immediately."
  ],
  "author": ""
}