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": "GRANARY BREAD",
  "description": "I adore baking bread at home and it's one of the best smells of all wafting through the house. Enjoying a sandwich or a slice of toast made with a homemade granary loaf just can't be beaten. I like to use a mix of white bread flour and wholemeal bread flour for this loaf because it creates a lovely balance of flavours, especially with the sweetness from a touch of honey. Feel free to use all white bread flour for a pure white bread loaf or all wholemeal flour for a more wholesome flavour - it's up to you!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "Vegetable oil",
        "250g strong white bread flour",
        "250g strong wholemeal bread flour",
        "7g dried yeast",
        "1 tsp sea salt",
        "2 tbsp olive oil",
        "1 tbsp honey",
        "300ml warm water"
      ]
    }
  ],
  "instructions": [
    "Lightly oil a 900g loaf tin.",
    "In a large bowl, add the strong white bread flour and strong wholemeal bread flour.",
    "On one side of the bowl, add the yeast and on the other side of the bowl add the sea salt. It's important to keep these separate so that the salt doesn't kill the live yeast.",
    "Pour the olive oil, honey and 200ml of the warm water into the bowl and start to bring the dough together with a spatula.",
    "Start kneading and add the remaining 100ml water slowly (you may not need it at all!) until you have a smooth and malleable bread dough. It should spring back when touched.",
    "Transfer the dough to the loaf tin, cover with a lightly oiled piece of clingfilm and leave in a warm place to rise until doubled in size - this may take about 2 hours.",
    "Towards the end of the proving process, preheat the oven to 200°C/180°C fan.",
    "Bake the loaf in the oven for 35-40+ minutes until it has browned on top.",
    "When you remove the bread from the tin, it should make a hollow sound when you tap it on the bottom.",
    "Leave to cool fully and enjoy."
  ],
  "author": null
}