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": "Calves' liver soufflé",
  "description": "Calves' liver soufflé from my childhood, with tomato coulis. Rich in iron and incredibly healthy, this is a great family meal.",
  "subtitle": "with tomato coulis",
  "ingredients": [
    {
      "section": "The tomato coulis",
      "ingredients": [
        "4 tomatoes",
        "3 spring onions (scallions)",
        "knob of butter",
        "1 garlic clove",
        "sprig of thyme",
        "pinch of fine salt"
      ]
    },
    {
      "section": "The béchamel sauce",
      "ingredients": [
        "40 g/1½ oz salted butter",
        "40 g/1½ oz plain (all-purpose) flour",
        "400 ml/14 fl oz whole milk"
      ]
    },
    {
      "section": "The soufflés",
      "ingredients": [
        "50 g/14 oz clarified butter",
        "1 shallot",
        "250 g/8 oz calves' liver",
        "15 g/½ oz butter",
        "5 egg yolks",
        "2 tablespoons finely chopped parsley",
        "6 egg whites",
        "fine salt",
        "freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1 The tomato coulis\nPrepare the tomatoes as shown on p. 22, cutting them into dice. Cut the spring onions into dice, then soften in a little butter over a gentle heat. Add the tomatoes, along with the garlic and thyme, and leave to cook for 10 minutes. Remove the thyme, then blend the tomato mixture to a smooth coulis, adding a little water if it is too thick. Season with salt and set aside.",
    "2-The béchamel sauce\nIn a saucepan, melt the butter over a gentle heat, then sift in the flour. Cook the roux for 2 minutes, stirring constantly, then slowly whisk in the cold milk little by little. Bring the sauce to the boil, stirring constantly until it thickens. Take off the heat and leave to one side.",
    "3-The soufflé\nUsing a pastry brush, coat the inside of the soufflé dishes with the clarified butter. Chill the dishes for 5 minutes, then repeat the process twice. Finely chop the shallot. Season the liver, then quickly sear in a frying pan with the butter and shallot. Remove the liver from the heat and cut into small pieces, then blend to a purée and sieve to remove any sinew or nerves. Transfer the liver purée to a blender, along with the béchamel, egg yolks and finely chopped parsley. Blend until smooth, then taste and adjust the seasoning. Preheat the oven to 200°C (400°F: gas mark 6). Whisk the egg whites with a pinch of salt to soft peaks. As soon as they are ready, fold them into the liver-béchamel mixture.",
    "4-Cooking the soufflé\nFill a piping bag with the soufflé mixture and fill the soufflé dishes to 1 cm/½ in below the rim. Cook in the oven for 10-15 minutes, depending on the size of the dishes. Serve with the reheated tomato coulis."
  ],
  "author": ""
}