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": "pissaladières",
  "description": "These pissaladières can be eaten hot or at room temperature.",
  "subtitle": "My take on",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "250 g all-purpose flour",
        "3 pinches of salt",
        "1 teaspoon of baker's yeast",
        "5 tablespoons of olive oil",
        "80 to 100 ml of cold water",
        "5 good-sized onions",
        "2 fennel bulbs",
        "4 crushed garlic cloves",
        "1 sprig of thyme",
        "1 bay leaf",
        "100 g of fresh anchovy fillets",
        "30 black olives"
      ]
    }
  ],
  "instructions": [
    "Make your dough",
    "Pour 250 g all-purpose flour in a bowl. Make a well in the middle and add all together 3 pinches of salt, 1 teaspoon of baker's yeast, 5 tablespoons of olive oil and 80 to 100 ml of cold water.",
    "Stir with your fingers then knead until you have an even, smooth and elastic dough.",
    "Form into a ball and leave to rise in the bowl covered with a tea towel at room temperature for 30 minutes.",
    "Prepare the onions and fennel",
    "In the meantime, trim, wash and finely slice 5 good-sized onions and 2 fennel bulbs.",
    "Heat a little olive oil in a flameproof casserole dish and sweat the onions and fennel for 10 minutes without colouring.",
    "Add 4 crushed garlic cloves, 1 sprig of thyme (3 sprigs required in total for recipe) and 1 bay leaf, salt and leave to cook gently for around 15 minutes, stirring occasionally.",
    "Make your pissaladières",
    "Preheat your oven to 180 °C (gas mark 4).",
    "Cut the ball of dough in half and roll out each half to a thickness of 3 mm.",
    "Place each in a 24 cm pie dish forming a rim of 1 cm.",
    "Remove the garlic cloves, thyme and bay leaf from the onion and fennel mix, and spread it evenly over each tart.",
    "Pick the leaves off the remaining 2 sprigs of thyme and sprinkle them over the surface of each pissaladière.",
    "Bake in the oven for 15 to 20 minutes.",
    "Take the pissaladière out and then increase the oven temperature to 200 °C (gas mark 5 to 6).",
    "Spread 100 g of fresh anchovy fillets and 30 black olives (Taggiasche for preference) on top and return to the oven for 5 minutes.",
    "When you take them out, sprinkle a few grains of sea salt and freshly ground black pepper."
  ],
  "author": ""
}