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": "Quinoa salad",
  "description": "This salad is good all year round. Both comforting and healthy, it contains carbohydrates (quinoa here, but cracked wheat or spelt would be equally delicious), vegetables for crunch and dairy to bind everything together, so it is full of flavour. You'll also learn how to make natural yogurt, which can be used not only in this dish, but also as a base for sweet versions with fruit or as an ingredient in the many Turkish and Indian recipes that combine vegetables and yogurt.",
  "subtitle": "with minted yogurt",
  "ingredients": [
    {
      "section": "The yogurt",
      "ingredients": [
        "500 ml/18 fl oz whole milk",
        "3 sprigs of mint",
        "75 g/2 oz (2 small pot) full-fat natural yogurt",
        "2 tablespoons milk powder"
      ]
    },
    {
      "section": "The quinoa",
      "ingredients": [
        "knob of salted butter",
        "80 g/3 oz quinoa",
        "500 ml/18 fl oz vegetable stock",
        "5 red radishes",
        "1/2 black radish",
        "1/2 cucumber",
        "a few mint leaves",
        "1 tablespoon white balsamic vinegar",
        "3 tablespoons olive oil",
        "fine salt"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "a few mint leaves"
      ]
    }
  ],
  "instructions": [
    "1 The yogurt",
    "Heat the milk in a saucepan, then remove from the heat and add the clean mint leaves.",
    "Cover and leave to infuse for 20 minutes, then strain through a fine sieve and discard the mint.",
    "Bring the infused milk to the boil, then leave to cool to 42°C/108°F (this gives the yogurt a lovely acidity).",
    "Meanwhile, mix the natural yogurt with the milk powder and, when the hot milk reaches 42°C/108°F. stir it in and mix well.",
    "Pour into 4 of the containers in the yogurt maker and leave to ferment according to the manufacturer's instructions (usually for about 8 hours), then chill. (See step-by-step method on p. 340.)",
    "2 The quinoa",
    "Melt the butter in a saucepan and stir in the quinoa, then just cover with vegetable stock.",
    "Bring to the boil, then lower the heat and cook until all the liquid is absorbed, around 10 minutes.",
    "Take off the heat and leave to cool completely, then chill.",
    "Trim and quarter the radishes. Peel and dice the cucumber and finely chop the mint.",
    "In a small bowl, stir a pinch of salt into the vinegar, then add the olive oil to make a vinaigrette.",
    "3-Finishing off",
    "Gently mix together the quinoa, vegetables and chopped mint, then dress with the vinaigrette.",
    "Spoon the cold yogurt into the glasses, top with the quinoa-vegetable mixture and decorate with some mint leaves."
  ],
  "author": ""
}