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": "Brown shrimp and citrus verrine",
  "description": "Small brown shrimp are, in my opinion, much better and so much tastier than the more usual and easy-to-find pink prawns. They are harder to peel, but their delicate flavour is unique. I particularly like their iodine tang, which lends freshness to this dish. Here, I've served them with a celeriac remoulade and an orange foam...",
  "subtitle": "A delightful dish with shrimp, celeriac remoulade, and orange foam.",
  "ingredients": [
    {
      "section": "The mayonnaise",
      "ingredients": [
        "I egg yolk",
        "I teaspoon mustard",
        "200 ml/7 fl oz groundnut (peanut) oil",
        "I teaspoon white wine vinegar",
        "fine salt",
        "freshly ground pepper"
      ]
    },
    {
      "section": "The orange foam",
      "ingredients": [
        "200 ml/7 fl oz double (heavy) cream",
        "I teaspoon agar-agar",
        "200 ml/7 fl oz orange juice",
        "25 ml/1 fl oz grapeseed oil",
        "fine salt",
        "freshly ground pepper"
      ]
    },
    {
      "section": "The brown shrimp remoulade",
      "ingredients": [
        "100 g/3½ oz shelled brown shrimp",
        "I orange, peeled and quartered",
        "200 g/7 oz celeriac",
        "fine salt",
        "freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1-The mayonnaise\nIn a large bowl, mix together the egg yolk, pepper and mustard. Slowly add the oil, little by little, whisking all the time. When the mayonnaise is thick and glossy and all the oil has been incorporated, whisk in the wine vinegar and a little salt. Check and adjust the seasoning if necessary.",
    "2-The orange foam\nPut the cream and agar-agar into a saucepan and bring to the boil, whisking to dissolve the agar-agar, then add the rest of the ingredients. Add a little salt and pepper. Leave to cool for a moment, then pour the mixture into a siphon and insert 2 gas cartridges. Chill in the fridge while you finish the rest of the recipe.",
    "3-The shrimp remoulade\nMix the brown shrimp with the diced orange flesh. Peel and finely grate the celeriac. Add the mayonnaise to make a creamy mixture. Check the seasoning.",
    "4-Serving\nPut the remoulade in the bottom of 4 glasses and add the orange foam. Grind over some pepper, then serve immediately.",
    "If you don't have a siphon | Heat the orange juice in a saucepan to reduce it by half, then mix it into the cream. Lightly salt the mixture, then chill thoroughly. Once the cream is cold, whip until fluffy, then use as instructed in step 4 of the recipe."
  ],
  "author": ""
}