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": "Goat's cheese and peppermint blancmange with aubergine caviar",
  "description": "This very Provençal dish, with its delicate texture, will delight your children they will especially love watching the gelatine dissolve and disappear. I serve the blancmange with an aubergine caviar, made in this instance without garlic.",
  "subtitle": "This very Provençal dish, with its delicate texture, will delight your children.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 aubergines (eggplants)",
        "50 ml/14 fl oz olive oil",
        "1 tablespoon chopped mint",
        "large pinch of fine salt",
        "200 ml/7 fl oz milk",
        "2 sprigs of peppermint",
        "50 g/14 oz fresh goat's cheese",
        "10 g/3 oz gelatine leaves",
        "80 ml/2½ fl oz very cold double (heavy) cream",
        "pinch of fine salt"
      ]
    }
  ],
  "instructions": [
    "1- The aubergine caviar",
    "Preheat the oven to 180°C (350°F: gas mark 4). Rinse the aubergines and remove their stalks, then cut in half lengthways and season with fine salt. Put the olive oil in a frying pan over a high heat and add the aubergines, cut-side down. Brown them for 3-4 minutes, then remove from the heat and transfer to a baking sheet, this time skin-side down, and bake for 30 minutes. Remove the aubergines from the oven, then scoop out their flesh with a spoon and chop it finely. Put in a bowl with the mint and mix well, then check and adjust the seasoning as necessary. Put to one side.",
    "2- The blancmange",
    "Heat the milk in a saucepan and add the finely chopped peppermint. Remove from the heat, cover and leave to infuse for 15 minutes, then strain through a fine sieve, discarding the mint. Add the goat's cheese to the infusion and blend until smooth. Soak the gelatine leaves in cold water for 4-5 minutes. Stir the drained and squeezed-out gelatine into the blancmange mixture while it is still warm, then whip the cream to firm peaks and fold into the mixture before it sets. Check and adjust the seasoning as necessary, then pour into hemispherical moulds or glasses and leave to set in the fridge for at least 1 hour.",
    "3-Serving",
    "Once the blancmange is set, serve with the aubergine caviar."
  ],
  "author": ""
}