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": "Fillet of Sole, Nanta Sauce, and Lightly Creamed Spinach",
  "description": "This exquisite dish combines tender fillets of sole with a rich Nantua sauce and delicate creamed spinach, making it a luxurious meal perfect for special occasions.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "20 CRAYFISH",
        "1 SHALLOT",
        "1 CLOVE GARLIC",
        "1 SPRIG TARRAGON",
        "1 TABLESPOON OLIVE OIL",
        "25G 0.88 OUNCE (1 3/4 TABLESPOONS) SEMI-SALTED BUTTER",
        "2 SPRIGS FRESH THYME",
        "5 BLACK PEPPERCORNS",
        "50ML 3 1/2 TABLESPOONS COGNAC",
        "50ML 3 1/2 TABLESPOONS DRY WHITE WINE",
        "1 TABLESPOON OLIVE OIL",
        "60G -2.12 OUNCES (4 TABLESPOONS) BUTTER",
        "50G 1.76 OUNCES CARROT (1 SMALL)",
        "1 SHALLOT",
        "2 CLOVES GARLIC",
        "50G 1.76 OUNCES FENNEL (ABOUT 1/5 BULB)",
        "1 TABLESPOON TOMATO PASTE",
        "30ML 2 TABLESPOONS COGNAC",
        "50ML 3 1/2 TABLESPOONS DRY WHITE WINE",
        "1 TABLESPOON SOFT (SEMI-) WHIPPED CREAM*",
        "250ML 1 CUP WHITE CHICKEN STOCK (SEE P. 246)",
        "100G 3.53 OUNCES TOMATO (1 SMALL-MEDIUM)",
        "1 BOUQUET GARNI",
        "1 DRIED FENNEL STICK",
        "5 BLACK PEPPERCORNS",
        "12 (60G SOLE FILLETS 2.12 OUNCE)",
        "10G -0.35 OUNCE (3/4 TABLESPOON) BUTTER",
        "800G 1 POUND 12 OUNCES SPINACH LEAVES",
        "15G -0.35 OUNCE (1 TABLESPOON) BUTTER",
        "1 CLOVE GARLIC",
        "15G 0.35 OUNCE (1 TABLESPOON) SHELLFISH BUTTER (SEE P. 245)",
        "250ML 1 CUP LIGHT CREAM",
        "12G 0.42 OUNCE TRUFFLE PUREE"
      ]
    }
  ],
  "instructions": [
    "Rinse the crayfish in cold water. Devein* them: Prick the tail fin with a toothpick to draw out and remove the black vein (intestine). Then separate the heads and claws from the tails. Cut the unpeeled shallot into 3mm 1/8 inch-thick rounds. Crush the garlic clove, and crush the tarragon sprig with your hands.",
    "Place a Dutch oven (cast-iron casserole) over high heat with the olive oil, and sear* the tails until they turn red. Lower the heat and add the butter, shallot, garlic, tarragon, thyme, and peppercorns. Deglaze with the cognac and wine and cover the pan with a damp cloth. Let cool a little at room temperature. Peel the still warm tails and set aside*.",
    "Make the Nantua sauce: Use scissors to cut up the crayfish heads and claws. Heat the olive oil in a Dutch oven and sear the crayfish pieces over high heat. When the crayfish pieces have turned very red, lower the heat and add the butter. Peel and slice* the carrot, shallot, and garlic, and slice the fennel.",
    "Add the vegetables and the tomato paste to the crayfish and cook until soft. Deglaze with the cognac and wine. Reduce* completely. Add the cream and the chicken stock. Quarter the tomato. Add the tomato to the pan with the bouquet garni, fennel stick, and peppercorns. Simmer* for 25 minutes, skimming regularly.",
    "Remove the pan from the heat. Remove one-quarter of the liquid and set aside. Remove bouquet garni, fennel stick, peppercorns, and crayfish heads and claws. Use a handheld blender to blend the sauce until smooth, then press* through a conical strainer (sieve) as firmly as possible into a bowl.",
    "Make the fish: Preheat the oven to 180°C - 350°F (gas mark 4). Melt the butter and brush the fillets with it. Roll up the fillets, place them in an oval porcelain baking dish, and sear in the oven for 1 minute.",
    "Finishing: Carefully wash and dry the spinach. Heat a sauté pan and add the butter and spinach. Prick the garlic clove with a fork and use it to stir. Drain the spinach once it is wilted. Sear the crayfish tails in a sauté pan* and add the shellfish butter. Reduce the cream in a small saucepan until it thickens.",
    "Arrange the spinach on plates and drizzle with the reduced cream. Put the sole fillets and crayfish tails on top. Drizzle the sauce over the fillets and add a few dots of truffle puree."
  ],
  "author": "Benoit"
}