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": "Tomato and mozzarella salad",
  "description": "Tomato and mozzarella salad is an unmissable part of summer, and here I reinvent it completely: a creamy mozzarella pannacotta, served with a basil and tomato salad, and all portable enough to take on a picnic. I can't resist this combination, and every year I think of new variations.",
  "subtitle": "A creamy mozzarella pannacotta, served with a basil and tomato salad.",
  "ingredients": [
    {
      "section": "The mozzarella pannacotta",
      "ingredients": [
        "200 ml/7 fl oz whole milk",
        "150 ml/5 fl oz double (heavy) cream",
        "½ bunch of basil",
        "10 g/½ oz gelatine",
        "170 g/6 oz buffalo mozzarella",
        "splash of olive oil",
        "pinch of salt"
      ]
    },
    {
      "section": "The heritage tomato salad",
      "ingredients": [
        "I Green Zebra tomato",
        "I Black Russian tomato",
        "I Hawaiian Pineapple tomato",
        "20 yellow and red cherry tomatoes",
        "5 basil leaves",
        "6 tablespoons olive oil",
        "3 tablespoons white balsamic vinegar",
        "pinch of salt"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "4 small bowls or large shot glasses"
      ]
    }
  ],
  "instructions": [
    "1-The mozzarella pannacotta",
    "Put the milk, cream and basil in a saucepan and bring to the boil, then remove from the heat.",
    "Cover and leave to infuse for about 10 minutes.",
    "Meanwhile, soak the gelatine leaves in cold water to soften them.",
    "Chop the mozzarella and add it to the hot infusion, along with the drained and squeezed-out gelatine leaves.",
    "Remove the basil leaves (keeping them for later), then blend until smooth and strain through a fine sieve.",
    "Season the pannacottta with salt and stir in the olive oil, then pour into the bowls or glasses and chill in the fridge for at least 2 hours, or until set.",
    "2 The heritage tomato salad",
    "Cut a cross in the base of the large tomatoes, then immerse in a saucepan of boiling water for a few seconds.",
    "Remove with a slotted spoon and immerse in a bowl of iced water.",
    "Peel, quarter and deseed the tomatoes, then cut into petals (see step-by-step method on p. 22) and place in a large bowl.",
    "Halve the cherry tomatoes, then add to the bowl.",
    "Finely chop the basil and add to the bowl, along with the olive oil and white balsamic vinegar.",
    "Season lightly with salt and toss gently.",
    "3-Serving",
    "Arrange the tomato salad on top of the chilled pannacotta and serve."
  ],
  "author": ""
}