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": "Scallops with buttered green cabbage",
  "description": "Cabbage may not be your children's favourite thing, but this might persuade them to try it. Cooked in butter, cabbage becomes very sweet and is an ideal accompaniment to fish or seafood. Here I serve it with scallops for a sweet, yet salty taste. If you can't find scallops, cubes of cod would work just as well.",
  "subtitle": "A sweet yet salty taste for children",
  "ingredients": [
    {
      "section": "The scallops",
      "ingredients": [
        "10 g/½ oz lemon coriander seeds",
        "400 g/14 oz fresh or defrosted trimmed scallops",
        "100 ml/3½ fl oz olive oil"
      ]
    },
    {
      "section": "The buttered cabbage and potato",
      "ingredients": [
        "200 g/7 oz potatoes",
        "500 g/1 lb 2 oz coarse salt",
        "½ green cabbage",
        "100 g/3½ oz unsalted butter",
        "fine salt"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "10 g/½ oz salted butter",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "The scallops",
    "Roughly crush the coriander seeds with a rolling pin or the flat side of a knife to bring out their flavour. Put the scallops in a bowl with the crushed coriander and olive oil, then leave to marinate somewhere cool for at least 15 minutes.",
    "The buttered cabbage and potato",
    "Preheat the oven to 180°C (350°F: gas mark 4). Wash the potatoes, then cook on a bed of coarse salt in the oven for 45 minutes. Leave to cool, then peel them.",
    "Remove the outer leaves from the cabbage and discard. Break off the rest of the leaves and cut away the central ribs, then shred finely. Cook the cabbage in boiling salted water for 5 minutes. Drain, immerse in cold water, then drain again. Melt a little butter in a frying pan or large saucepan over a gentle heat, add the cabbage and cook for 5 minutes. Crush the potatoes with a fork and add to the pan, then remove from the heat. Dice the rest of the butter and stir thoroughly into the cabbage and potato. Season with a little salt.",
    "Finishing off",
    "Lightly salt the scallops. Put a little of the marinade into a hot frying pan with the salted butter, then add the scallops and cook for 3 minutes. Remove from the heat. Divide the buttered cabbage and potato between shallow bowls, top with the just-cooked scallops and serve immediately."
  ],
  "author": ""
}