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": "Sandwiches",
  "description": "",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the Bresaola, Emmental and Pickled Cucumber Sandwich",
      "ingredients": [
        "sourdough bread",
        "bresaola",
        "Emmental cheese",
        "sugar",
        "cucumber",
        "white wine vinegar",
        "Dijon mustard"
      ]
    },
    {
      "section": "For the Mozzarella and basil sandwich",
      "ingredients": [
        "small ciabatta",
        "basil pesto",
        "buffalo mozzarella",
        "olive oil"
      ]
    },
    {
      "section": "For the Onion, quince paste and blue cheese sandwich",
      "ingredients": [
        "large onion",
        "butter",
        "quince paste",
        "sourdough bread",
        "blue cheese such as Picos, Cabrales or Stichelton"
      ]
    },
    {
      "section": "For the Labne and mint in pitta",
      "ingredients": [
        "pitta bread",
        "labne",
        "feta",
        "yoghurt",
        "dried oregano",
        "goat's curd",
        "mint leaves",
        "sweet olive oil"
      ]
    },
    {
      "section": "For the Soft cheese, anchovy paste sandwich",
      "ingredients": [
        "sourdough bread",
        "anchovy paste",
        "Camembert, Waterloo or similar semi-soft cheese",
        "butter",
        "oil"
      ]
    }
  ],
  "instructions": [
    "Bresaola, Emmental and Pickled Cucumber Sandwich",
    "Lightly peel half a cucumber with a vegetable peeler, then halve it down its length and scrape out and discard the seeds.",
    "Peel into long, pappardelle-like strips.",
    "Put 3 tablespoons of white wine vinegar, 1 tablespoon of Dijon mustard, a teaspoon of sugar and a little pepper into a mixing bowl and add the cucumber.",
    "Leave for 10 minutes.",
    "To make the sandwich, fry 4 very thin slices of sourdough bread in butter till lightly crisp on both sides, then drain on kitchen paper.",
    "Pile 2 slices with thinly sliced Emmental cheese, shreds of the pickled cucumber, a little salt and some thin slices of bresaola. Then add the final slice of bread.",
    "Mozzarella and basil",
    "Split a small ciabatta down its length.",
    "Toast the cut sides lightly and spread with basil pesto.",
    "Cover with slices of buffalo mozzarella, then stir a little more olive oil into the pesto and trickle it over the cheese.",
    "Grill till the cheese melts, but stop before it colours.",
    "Onion, quince paste and blue cheese",
    "Thinly slice a large onion, fry it in a little butter till nutty golden brown, then stir in a tablespoon or two of quince paste.",
    "When it bubbles, pile the mixture on to sourdough bread and cover with slices of blue cheese such as Picos, Cabrales or Stichelton.",
    "Labne and mint in pitta",
    "Warm some pitta bread in the oven or under an overhead grill, split it, then stuff with labne, feta (crumbled in a little yoghurt with dried oregano) or goat's curd, plus some mint leaves and a good, thick, sweet olive oil.",
    "Soft cheese, anchovy paste",
    "Spread thin slices of sourdough bread with anchovy paste.",
    "Cover with slices of Camembert, Waterloo or similar semi-soft cheese, then add a second slice of anchovy-spread bread on top.",
    "Cook on a grill, or place in a frying pan in a little quietly sizzling butter and oil, pressing the sandwich down on both sides till it browns."
  ],
  "author": ""
}