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": "Baked Red Mullet with Fennel and Leeks",
  "description": "",
  "subtitle": "Bright leeks, sweet fish.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "red mullet",
        "150g young fennel",
        "150g young leeks",
        "4 tablespoons of olive oil",
        "parsley",
        "juice of a lemon",
        "2 red mullet, prepared and trimmed"
      ]
    },
    {
      "section": "Sea bass, waxy potatoes",
      "ingredients": [
        "sliced waxy potatoes",
        "olive oil",
        "shreds of bacon",
        "chopped rosemary",
        "cleaned whole sea bass"
      ]
    },
    {
      "section": "A whole baked fish with aubergines",
      "ingredients": [
        "a couple of aubergines",
        "plenty of olive oil",
        "salt",
        "chopped thyme",
        "cleaned and prepared whole fish (red or grey mullet, whole sardines)",
        "olive oil",
        "juice of half a lemon",
        "plenty of salt and pepper"
      ]
    }
  ],
  "instructions": [
    "Set the oven at 180°C/Gas 4.",
    "Halve and trim 150g young fennel.",
    "If you are using a plump, older bulb, then shred it finely.",
    "Trim 150g young leeks, leaving them whole if they are thin and small; if not, halve them lengthways.",
    "Toss the vegetables with 4 tablespoons of olive oil.",
    "Throw in a little chopped parsley and the juice of a lemon.",
    "Tip the mixture into a roasting tin.",
    "Place 2 red mullet, prepared and trimmed, on top of the vegetables.",
    "Brush them with oil from the tin, then bake for 20 minutes or so.",
    "Place a layer of sliced waxy potatoes in a roasting tin.",
    "Toss them with olive oil, shreds of bacon and a little chopped rosemary.",
    "Place a cleaned whole sea bass on top, rub with oil and rosemary and bake as opposite.",
    "Cut a couple of aubergines into small cubes of about 1cm or so.",
    "Toss them in plenty of olive oil, salt and chopped thyme.",
    "Place in a roasting tin and bake for about 30 minutes at 180°C/Gas 4, tossing occasionally so they cook evenly.",
    "When they are golden and thoroughly soft, place a cleaned and prepared whole fish (red or grey mullet, whole sardines) on top, then trickle generously with olive oil, the juice of half a lemon and plenty of salt and pepper.",
    "Bake till the flesh of the fish is firm.",
    "The exact time will depend on the weight and variety of your fish, but allow about 20-40 minutes.",
    "Serve with extra oil and lemon."
  ],
  "author": ""
}