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": "Poached egg with snail foam, galangal and artichokes",
  "description": "Snail foam? Yes, it is possible and, what's more, it is very subtle and sophisticated, especially with a hint of galangal (which you will find in Asian groceries). Everything in this dish can be prepared in advance.",
  "subtitle": "A sophisticated dish with subtle flavors.",
  "ingredients": [
    {
      "section": "The poached eggs",
      "ingredients": [
        "4 extra-fresh eggs",
        "distilled white vinegar"
      ]
    },
    {
      "section": "The snail foam",
      "ingredients": [
        "150 ml/5 fl oz single (pouring) cream",
        "130 ml/44 fl oz milk",
        "150 ml/5 fl oz snail juices",
        "½ teaspoon agar-agar",
        "2 slices of fresh galangal or ginger"
      ]
    },
    {
      "section": "The artichokes and snails",
      "ingredients": [
        "2 raw artichoke hearts",
        "olive oil",
        "juice of ½ lemon",
        "200 ml/7 fl oz white wine",
        "500 ml/18 fl oz vegetable stock",
        "1 tablespoon finely shredded coriander (cilantro)",
        "2 dozen canned snails, with their juices",
        "20 g/4 oz salted butter",
        "1 garlic clove",
        "½ shallot",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1-The poached eggs",
    "Crack each egg into a separate small bowl. Add the vinegar to a saucepan of water, then bring to the boil. Lower the heat so that the water just simmers, then stir it rapidly with a spoon to create a whirlpool effect. Hold each egg bowl near the surface of the simmering water, then gently slide in the egg: it will start to set immediately. Leave to cook, without letting the water boil, for 3 minutes. Remove the eggs with a slotted spoon, then immerse in a bowl of iced water. Leave to cool for 2-3 minutes, no longer. Drain the eggs and, using scissors, trim the rough edges to make lovely round poached eggs, being careful not to break the yolks. (See step-by-step method on p. 64.)",
    "2-The snail foam",
    "In a lidded saucepan, mix together the cream, milk, snail juices and agar-agar. Bring to the boil, then immediately remove from the heat and add the chopped galangal. Cover and leave to infuse, off the heat, for 1 hour. Strain through a sieve, then pour into a siphon and insert 2 gas cartridges. Keep to one side. (You can also make the foam without a siphon, by frothing the mixture with a stick blender.)",
    "3-The artichokes and the snails",
    "Cut the artichoke hearts into slices 1 mm/% in thick, then cook in a lidded sauté pan or frying pan with a splash of olive oil, a little lemon juice, the white wine and the vegetable stock. Season with a little salt, cover and leave to cook for a few minutes, then stir in the chopped coriander. Put to one side. In another frying pan, sauté the snails with the butter and chopped garlic and shallot. Season.",
    "4-Serving",
    "Arrange the artichoke slices in bowls, put the snails and poached eggs on top and finish with some snail foam."
  ],
  "author": ""
}