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": "Pork fillet with red pepper confit and pineapple",
  "description": "Red pepper confit and pineapple is a sweet-and-sour combination that I particularly love - a classic, but also a little bit different. Cooking the peppers like this removes all of their harshness while keeping their lovely sweet flavour. To make it really vibrant, try using different-coloured peppers: red, green, yellow and orange. You can also serve this with veal or chicken.",
  "subtitle": "A sweet-and-sour combination that is a classic, but also a little bit different.",
  "ingredients": [
    {
      "section": "The confit peppers",
      "ingredients": [
        "2 red (bell) peppers",
        "splash of olive oil",
        "2 sprigs of thyme",
        "2 garlic cloves"
      ]
    },
    {
      "section": "The pineapple",
      "ingredients": [
        "½ pineapple",
        "8 sage flowers",
        "fine salt",
        "freshly ground pepper"
      ]
    },
    {
      "section": "The pork fillet",
      "ingredients": [
        "1 X 600 g/1 lb 5 oz pork fillet",
        "splash of groundnut (peanut) oil",
        "20 g/4 oz salted butter",
        "4 spring onions (scallions)",
        "fine salt",
        "freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1-The confit peppers: Halve the peppers lengthways and remove the stalk, seeds and white pith. Put the pepper halves on a sheet of foil big enough to wrap them in. Season with salt and pepper, then pour over the olive oil and place a sprig of thyme and half a garlic clove in each pepper half. Close up the foil to make a parcel, sealing the edges so that none of the juices can leak out. Put on a baking tray and cook in an oven preheated to 100°C (200°F; gas mark 4) for about an hour. Remove from the oven, then open the parcel and cut the peppers into quite thin slices.",
    "2-The pineapple: Peel and trim the pineapple, removing all the brown skin, then dice the fruit. Mix the diced pineapple with the sage flowers. Chill.",
    "3-Cooking the pork fillet: Brown the seasoned meat in the oil and butter for 5 minutes in an ovenproof frying pan or flameproof casserole dish. Add the chopped spring onions and cook for 2 minutes before adding the peppers. Transfer to an oven preheated to 180°C (350°F; gas mark 4) and cook for 8 minutes. Add the pineapple and continue to cook for another 10 minutes. Season to taste.",
    "4-Plating up: Cut the pork into slices and serve with the confit peppers and cooking juices."
  ],
  "author": ""
}