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": "Vegetable tian with bay leaf butter",
  "description": "Delicious, brightly coloured summer vegetables are served here in individual jars. In this recipe, the warm flavours of the south are cooked using an innovative and very practical method, which means you can store the vegetable tians in the fridge for up to 15 days after cooking them.",
  "subtitle": "Delicious, brightly coloured summer vegetables served in individual jars.",
  "ingredients": [
    {
      "section": "The bay leaf butter",
      "ingredients": [
        "100 g/3½ oz salted butter",
        "2 dried bay leaves"
      ]
    },
    {
      "section": "The vegetable tian",
      "ingredients": [
        "I green courgette (zucchini)",
        "I white courgette (zucchini)",
        "I aubergine (eggplant)",
        "2 red (bell) peppers",
        "4 garlic cloves",
        "100 ml/3½ fl oz olive oil",
        "fine salt"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "pestle and mortar",
        "4 individual 'Le Parfait' or other sealable jars"
      ]
    }
  ],
  "instructions": [
    "1-The bay leaf butter",
    "Beat the butter until it is very soft and resembles a paste. Using a pestle and mortar, grind the bay leaves to a powder. Mix the butter and bay leaf powder together, then leave to infuse for 1 hour.",
    "2-The vegetable tian",
    "Wash, top and tail the courgettes and aubergines, then slice finely with a mandoline. Peel and deseed the peppers, then cut into strips. Peel and crush each garlic clove. Sauté the vegetables separately, adding a garlic clove and a splash of olive oil to each one. Season with a little salt. Put each sautéed vegetable on a plate to one side.",
    "3- Cooking the dish",
    "In 4 individual, sealable jars, arrange a layer of green courgette in a rosette shape, then a layer of red peppers, then a layer of white courgette, and finally a layer of aubergine. Put a large knob of bay leaf butter on the top, add a splash of olive oil, and then close the jars. Place the jars in the basket of a pressure cooker, then pour some water into the bottom of the cooker and bring to the boil. Follow the manufacturer's instructions for bringing the cooker up to pressure, then cook for 25 minutes. At the end of the cooking time, remove from the heat, leaving the lid on, and let the pressure drop slowly. Open the pressure cooker, remove the jars and leave to cool. Store in the fridge until needed. Serve the tians chilled, straight from the jar.",
    "Tip | When the jars are cold, check that the vacuum seal is secure. To do this you just need to remove the metal closures; the rubber seal should still hold the lid in place."
  ],
  "author": ""
}