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": "Lentil Bolognaise",
  "description": null,
  "subtitle": "Earthy, frugal and filling.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 carrots",
        "3 tablespoons of olive oil",
        "1 onion",
        "200g Puy lentils",
        "1 litre of vegetable stock",
        "Salt",
        "300g pappardelle",
        "2 tablespoons of crème fraîche",
        "1 tablespoon of balsamic vinegar"
      ]
    },
    {
      "section": "Lentils and golden onions, smoked bacon, crème fraîche",
      "ingredients": [
        "Puy lentils",
        "A little olive oil or butter",
        "1 thinly sliced onion",
        "4 chopped smoked bacon rashers",
        "Roughly chopped parsley",
        "A couple of tablespoons of crème fraîche",
        "Steamed brown rice or pasta"
      ]
    },
    {
      "section": "Lentils, green peas and grilled salmon",
      "ingredients": [
        "Puy lentils",
        "Cooked broad beans",
        "Cooked peas",
        "Finely sliced spring onions",
        "Olive oil",
        "Large pieces of crumbled grilled salmon"
      ]
    },
    {
      "section": "Goat's cheese, lentils, olive oil",
      "ingredients": [
        "Puy lentils",
        "Vegetable stock",
        "Olive oil",
        "Salt",
        "Pepper",
        "Thick slices of English goat's cheese (Tymsboro, Ragstone or Dorstone)",
        "Feta cheese",
        "Thyme leaves"
      ]
    }
  ],
  "instructions": [
    "Cut 2 carrots into small dice, peeling them if you wish, then leave them to cook over a moderate heat in 3 tablespoons of olive oil in a deep pan.",
    "Peel and finely slice an onion, add to the pan and cook for a good 15 minutes, till the onion is deep gold and the carrots lightly browned.",
    "Tip 200g Puy lentils, rinsed if necessary, into the pan, then pour in a litre of vegetable stock and bring to the boil.",
    "Lower the heat so the liquid simmers and leave to cook until the lentils are soft - anything from 25-40 minutes. Season with salt towards the end of cooking.",
    "Put a large pan of water on to boil for the pasta and salt it generously. Cook 300g pappardelle in it until al dente.",
    "While the pasta cooks, remove half the lentils and their liquid and blitz to a rough purée in a blender or food processor. Return them to the pan and stir.",
    "Mix in 2 tablespoons of crème fraîche and a tablespoon of balsamic vinegar and check the seasoning. Bring almost to the boil.",
    "Drain the pasta, divide between warm bowls, then spoon over the lentil ragù."
  ],
  "author": null
}