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": "Chilled peach soup with verbena",
  "description": "Chilled peach soup with verbena is a refreshing dessert that combines the sweetness of ripe peaches with the aromatic notes of verbena, creating a delightful end to any meal. Perfect for hot days!",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "250 ml water",
        "25 g of caster sugar",
        "3 sprigs of verbena",
        "juice of 1 lemon",
        "3 sheets of gelatin",
        "6 large yellow peaches",
        "50 g of caster sugar"
      ]
    }
  ],
  "instructions": [
    "Make the verbena jelly",
    "Pour 250 ml water and 25 g of caster sugar (75 g required in total for the recipe) into a saucepan and bring to a boil.",
    "Remove the pan from the heat, add 3 sprigs of verbena and leave to infuse for 10 minutes.",
    "Soak 3 sheets of gelatin in a small bowl of water.",
    "When the verbena is infused, add the juice of 1 lemon (2 lemons required in total for the recipe).",
    "Stir and filter through a conical strainer.",
    "Drain the gelatin between your fingers and dilute it in the verbena infusion.",
    "Take the leaves from 1 sprig of the infused verbena, chop them up and add them.",
    "Pour the mixture into a large bowl.",
    "Store in a cold place for at least 2 hours.",
    "Prepare the peaches",
    "Peel 6 large yellow peaches, cut them in half and remove the stone.",
    "Then cut each one into six wedges.",
    "Set twelve of these aside on a plate in a cold place.",
    "Blend the others with 50 g of caster sugar and the juice of 1 lemon.",
    "If the purée is too thick, thin with a little water.",
    "Keep cold until serving.",
    "To serve your dessert",
    "Put four plates in the freezer to chill thoroughly.",
    "Take the bowl out of the fridge and pour the chilled peach soup into each plate.",
    "Distribute the reserved peach wedges on top, then add spoonfuls of verbena jelly.",
    "Decorate with the leaves from another sprig of the infused verbena.",
    "Serve immediately."
  ],
  "author": ""
}