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": "Watercress velouté with sorrel",
  "description": "A delicious and refreshing watercress velouté paired with ricotta gnocchi, perfect for a light meal.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "5 bunches of watercress",
        "a small bunch of sorrel",
        "40 g of butter",
        "250 g of ricotta",
        "1 tablespoon of flour",
        "1 egg",
        "2 pinches of salt",
        "3 sage leaves",
        "salt",
        "freshly ground black pepper",
        "olive oil"
      ]
    }
  ],
  "instructions": [
    "Wash 5 bunches of watercress and a small bunch of sorrel carefully in water with a dash of vinegar added.",
    "Separate the watercress leaves. Keep around twelve of them cool on a damp kitchen towel.",
    "Prepare a bowl of water and ice cubes.",
    "Heat a saucepan of lightly salted water and immerse the watercress and sorrel when at boiling point.",
    "After 2 minutes, take out the leaves with a slotted spoon (don't throw the cooking water away), and plunge them in the iced water to keep them nice and green.",
    "Drain in a colander.",
    "Blend the watercress and sorrel with a small ladle of the cooking water to produce a smooth soup.",
    "Adjust the seasoning, adding salt and freshly ground black pepper, and refrigerate.",
    "Throw away the rest of the watercress cooking water, heat fresh water in the same saucepan and add a little salt.",
    "Chop 3 sage leaves.",
    "In a bowl, mix them with 250 g of ricotta, 1 tablespoon of flour, 1 egg and 2 pinches of salt.",
    "Shape the gnocchi with a teaspoon.",
    "Immerse them in the salted water, simmering just under a boil, for 4 to 5 minutes.",
    "Drain with a slotted spoon and place on kitchen towel.",
    "Melt 40 g of butter in a frying pan, add the gnocchi and reheat them gently, using a spoon to baste with butter.",
    "Take the watercress velouté out of the refrigerator, beat in 1 or 2 tablespoons of olive oil and pour into soup bowls.",
    "Distribute the gnocchi on top of each bowl of soup and garnish with the reserved watercress leaves that you kept cool.",
    "Serve immediately."
  ],
  "author": ""
}