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": "Tomato and mozzarella revisited",
  "description": "If you can, use buffalo mozzarella, which is softer and has a much better flavour than other types.",
  "subtitle": "Give this new version of an old classic a try: it combines a light mozzarella mousse with tomatoes seasoned with balsamic vinegar.",
  "ingredients": [
    {
      "section": "The mozzarella foam",
      "ingredients": [
        "200 ml/7 fl oz milk",
        "150 ml/5 fl oz cream",
        "14 bunch of basil",
        "170 g/6 oz buffalo mozzarella",
        "pinch of agar-agar",
        "splash of olive oil",
        "fine salt, black pepper"
      ]
    },
    {
      "section": "The tomatoes",
      "ingredients": [
        "5 tomatoes (red, yellow and green, if possible)",
        "2 tablespoons white balsamic vinegar",
        "6 tablespoons olive oil"
      ]
    },
    {
      "section": "The tomato jelly",
      "ingredients": [
        "150 g/5½ oz tomato seeds, from the 5 tomatoes",
        "2 gelatine leaves, soaked in cold water"
      ]
    },
    {
      "section": "The garnish",
      "ingredients": [
        "I ball mozzarella",
        "2 tablespoons toasted pine nuts",
        "4 sprigs of basil",
        "fleur de sel"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "siphon (optional)"
      ]
    }
  ],
  "instructions": [
    "1-The mozzarella foam\nThe day before, infuse the milk and cream with the crushed basil for 24 hours in the fridge. The next day, heat the infused milk mixture, then add the mozzarella and agar-agar and stir to melt. Blend, then sieve. Season with fine salt and a splash of olive oil. Pour into the siphon and insert 2 gas canisters. Chill the siphon while preparing the rest of the recipe.",
    "2 The tomatoes\nImmerse the tomatoes in boiling water for a few seconds, then in iced water for another few seconds. Peel the tomatoes and cut into 'petal' quarters, then remove and reserve the seeds. (See step-by-step method on p. 22.)",
    "3-The tomato jelly\nHeat 50 g/14 oz of the tomato seeds over gentle heat and dissolve the gelatine in the juices. Stir in the remaining cold tomato seeds, then pour the mixture into glasses and leave to set in a cool place for 30 minutes.",
    "4-Serving\nSeason the tomato petals with balsamic vinegar and olive oil. Place in 4 glasses, layering them with seasoned slices of mozzarella. Put the foam on top, scatter over the chopped pine nuts and finish with sprigs of basil.",
    "If you don't have a siphon | Put 170 g/6 oz mozzarella, 150 ml/5 fl oz cream, some basil leaves and a splash of olive oil into a saucepan. Season with salt and pepper, bring to the boil and then blend until very smooth. Strain the mixture through a very fine sieve, a few times if necessary, until you have a silky infused cream. Chill. Beat the chilled mixture for a few minutes, either by hand or in a mixer, until it thickens (but not for too long, or it will separate and become grainy). Add a few leaves of just-chopped basil and use as instructed in step 4 of the recipe.",
    "Tip To make sure gelatine dissolves properly, first soak it in cold water then press it between your hands to squeeze out any excess water. This makes it swell then soften, which makes it easier to use."
  ],
  "author": ""
}