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": "Tuna tartlet",
  "description": "Served on a sunny summer's day, this is a complete delight: tempting, refreshing and simply delicious. The combination of tuna, sauce vierge and puff pastry works very well. Choose some beautiful red tuna for this - super-fresh, of course!",
  "subtitle": "with sauce vierge",
  "ingredients": [
    {
      "section": "The tuna and the pastry",
      "ingredients": [
        "100 g/3½ oz puff pastry",
        "400 g/14 oz fresh red tuna from the Mediterranean"
      ]
    },
    {
      "section": "The tomato concassé",
      "ingredients": [
        "5 vine tomatoes",
        "1 onion",
        "olive oil",
        "1 garlic clove",
        "sprig of thyme",
        "1 small bay leaf",
        "fine salt",
        "freshly ground pepper"
      ]
    },
    {
      "section": "The sauce vierge",
      "ingredients": [
        "20 g/4 oz fresh broad (fava) beans",
        "3 Roma tomatoes",
        "20 g/4 oz Taggiasche black olives",
        "4 sprigs of basil",
        "3 shallots",
        "100 ml/3½ fl oz olive oil",
        "juice of 1 lemon",
        "fine salt",
        "freshly ground pepper"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "2 teaspoons black olive tapenade",
        "½ teaspoon Espelette chilli powder",
        "a few leaves of basil",
        "olive oil",
        "40 g/1½ oz Parmesan shavings",
        "Guérande salt"
      ]
    }
  ],
  "instructions": [
    "1-The tartlet\nRoll the puff pastry out thinly. Cut out four 12 cm x 10 cm/4 in x 4 in rectangles. Bake them between two sheets of baking parchment, sandwiched between two baking trays, in an oven preheated to 190°C (375°F: gas mark 5) for 10-12 minutes. Leave to cool at room temperature.",
    "2-The tuna\nWrap the tuna in cling film and put it in the freezer for about an hour. As soon as it starts to freeze and solidify a little (but before it gets too hard), remove it from the freezer, slice thinly and keep to one side.",
    "3-The tomato concassé\nPeel and deseed the tomatoes. Trim and finely slice the onion, then soften it in a little olive oil, without letting it colour, along with the garlic clove, thyme and bay leaf. Add the tomatoes, then leave to cook and reduce until the liquid has all evaporated. Check the seasoning. (See step-by-step method on p. 50.)",
    "4-The sauce vierge\nCook the broad beans in boiling, salted water for 30 seconds then remove their skins and any sprouts. Peel, deseed and dice the tomatoes (see step-by-step method on p. 22). Quarter the olives lengthways. Chop the basil and the shallots. Mix the broad beans, diced tomato, olives, basil and shallots with the olive oil and a splash of lemon juice, then check the seasoning.",
    "5-Finishing off\nWarm the pastry rectangles in the oven, then spread first with tapenade, followed by a layer of tomato concassé, then a layer of tuna. Sprinkle on the Espelette chilli powder, Guérande salt and basil leaves, then drizzle with olive oil. Grill for a few seconds, then scatter over the Parmesan shavings and finish with the sauce vierge."
  ],
  "author": ""
}