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": "My ratatouille",
  "description": "The secret lies in cutting the vegetables into very small pieces, then keeping the lid on throughout cooking so that all the steam is retained and the ratatouille stays juicy.",
  "subtitle": "This is 'the' ratatouille recipe: baked in the oven, very simple to make and delicious.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 red (bell) peppers",
        "3 tomatoes",
        "1 aubergine (eggplant)",
        "2 courgettes (zucchini)",
        "1 onion",
        "3 garlic cloves",
        "50 ml/14 fl oz olive oil",
        "sprig of thyme",
        "sprig of summer savory",
        "1 bay leaf",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1- Preparing the vegetables",
    "Peel the peppers and remove their stalks, then deseed them and remove any white pith.",
    "Cut a cross in the base of the tomatoes.",
    "Bring a pan of water to the boil, then immerse the tomatoes in the boiling water for 15 seconds.",
    "Remove the tomatoes and refresh in cold water, then peel off the skins and remove the seeds.",
    "(See step-by-step method on p. 22.)",
    "Rinse the aubergine and courgettes and peel the onion.",
    "Dice all the vegetables (this is known as a 'brunoise'), keeping the dice as regular as possible and making sure all the pieces are separated from each other.",
    "Leave the garlic unpeeled, but squash each clove with the blade of a knife.",
    "2- Cooking the ratatouille",
    "Preheat the oven to 150°C (300°F: gas mark 2).",
    "Heat the oil in a flameproof casserole dish with a lid.",
    "Add the onion, peppers, garlic and herbs and cook, stirring all the time, for 5 minutes.",
    "Add the aubergine and courgette and cook for another 5 minutes, without letting them colour, then add the tomatoes.",
    "Mix together, cover and bake for 20 minutes.",
    "Remove from the oven and take out the thyme, summer savory, bay leaf and garlic, then cover the dish again and leave to cool.",
    "Season lightly before serving.",
    "Tip In summer, try this ratatouille cold, either on its own or alongside some firm white fish like cod or pollock."
  ],
  "author": ""
}