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": "Mint-marinated langoustines with petits pois cream and minted liquorice spring onions",
  "description": "This recipe plays with contrasting textures and flavours to create a dish that highlights the vibrant green of peas, the softness of langoustines and the freshness of mint and liquorice.",
  "subtitle": "A dish that highlights the vibrant green of peas and the softness of langoustines.",
  "ingredients": [
    {
      "section": "The langoustines",
      "ingredients": [
        "12 langoustines",
        "250 ml/9 fl oz grapeseed oil",
        "½ bunch of mint",
        "splash of olive oil",
        "fine salt",
        "fleur de sel"
      ]
    },
    {
      "section": "The spring onion compote",
      "ingredients": [
        "200 g/7 oz spring onions (scallions)",
        "splash of olive oil",
        "40 g/1½ oz salted butter",
        "100 ml/3½ fl oz vegetable stock"
      ]
    },
    {
      "section": "The petits pois cream",
      "ingredients": [
        "250 g/8½ oz shelled petits pois",
        "coarse salt",
        "fine salt"
      ]
    },
    {
      "section": "The liquorice powder",
      "ingredients": [
        "5 g/4 oz cachous (liquorice sweets)",
        "or 'Fisherman's Friend' aniseed lozenges"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "wooden skewers",
        "4 x 7 cm/23/4 in round pastry cutters"
      ]
    }
  ],
  "instructions": [
    "1 The langoustines\nRemove the langoustine tails, then shell them, except for the last section of the tail (as in the photo). Along the back of the langoustine, embedded in the flesh, you will see a thin black line: the gut. Remove this by lightly scoring the flesh with a knife, then lifting it out. Mix together the grapeseed oil and finely chopped mint, then immerse the langoustines in this flavoured oil. Chill.",
    "2-The spring onion compote\nPeel the spring onions, then slice them finely. Heat a frying pan, add a little olive oil and the butter, then add the spring onions and let them cook very gently. Add the vegetable stock little by little, to help them cook down. The spring onions should be soft after about 30 minutes of slow cooking.",
    "3-The petits pois cream\nFill a saucepan with cold water and add a pinch of coarse salt. Bring to the boil, then add the petits pois and cook until tender. Refresh in cold water and drain. Blend until smooth, then season with a little fine salt and put to one side.",
    "4-The liquorice powder\nPreheat the oven to 180°C (350°F: gas mark 4). Bake the cachous or lozenges in the oven. As soon as they swell, remove them from the oven and crush to a powder, then sieve to remove any coarse pieces.",
    "5- Finishing off and plating up\nHeat the petits pois cream in a saucepan it should be a very fine purée, almost liquid. In another saucepan, reheat the spring onion compote. Put a little olive oil into a non-stick frying pan. While it is heating, remove the langoustines from the mint oil, thread them onto the skewers in threes and season with fine salt. Place a pastry cutter on each plate. Spoon a layer of spring onion compote inside, then top with a layer of petits pois cream and keep the plates warm. Next, add the langoustines to the hot frying pan and cook for about 3-4 minutes in total, or until coloured on both sides (don't overcook them; they should stay translucent in the middle). Remove the pastry cutters from the plates. Take the langoustines off the skewers and arrange three on each stack of spring onion compote and petits pois cream. Season with fleur de sel, scatter over the liquorice powder and serve immediately."
  ],
  "author": ""
}