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": "Mussel risotto",
  "description": "Do your children eat rice without really enjoying it? Well, try making them this soft, creamy risotto. Packed with slowly digested carbohydrates and the protective benefits of turmeric, it's a complete dish that will give a child all the energy they need. Making a risotto with vegetable stock means it can be used as a base for lots of other variations. Here I use just mussels, but you could also add cockles or clams.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "The risotto",
      "ingredients": [
        "1/2 onion",
        "2 knobs of butter",
        "200 g/7 oz Arborio rice",
        "100 ml/3½ fl oz white wine",
        "500 ml/18 fl oz vegetable stock",
        "1 teaspoon ground turmeric",
        "fine salt"
      ]
    },
    {
      "section": "The shellfish",
      "ingredients": [
        "400 g/14 oz mussels",
        "1 shallot",
        "splash of olive oil",
        "40 ml/1½ fl oz dry white wine",
        "1 bay leaf",
        "sprig of thyme",
        "100 ml/3½ fl oz double (heavy) cream"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "60 g/21/4 oz grated Parmesan",
        "250 ml/9 fl oz double (heavy) cream",
        "1 tablespoon finely chopped parsley"
      ]
    }
  ],
  "instructions": [
    "1-The risotto",
    "Finely chop the onion. Melt the butter in a saucepan over a low heat, then add the chopped onion and cook for 2-3 minutes, stirring constantly, without letting it colour. Add the rice and cook for another 2-3 minutes, stirring all the time. Pour in the white wine and bring to the boil, then reduce until nearly all of the wine has evaporated. Add enough vegetable stock to just cover the rice and leave to cook over a gentle heat. As soon as the stock has been absorbed, add more, ladleful by ladleful, stirring often. The whole process should take about 18 minutes. Finally, stir in the turmeric and season the risotto with a little salt. Remove from the heat, cover and put to one side.",
    "2-The mussels",
    "While the risotto is cooking, soak the mussels in cold water for 20 minutes to purge them of any grit or sand, then drain in a sieve or colander. Peel and finely chop the shallot. Heat the olive oil in a large lidded saucepan over a low heat. Add the shallot and cook for about a minute, stirring all the time. Add the mussels, white wine, bay and thyme, then cover and cook for 2-3 minutes, or until the mussels have opened. Take off the heat and leave to cool, then shell most of the mussels (save a few in their shells for garnish), reserving the cooking liquid. Strain the mussel-cooking liquid through a muslin (cheesecloth)-lined sieve into a saucepan, then bring to the boil and reduce to almost nothing. Add the cream, bring to the boil and reduce again, this time by half. Add the shelled mussels, then take off the heat and stir to coat the mussels in the sauce.",
    "3- Finishing off",
    "Whip the cream until stiff, then carefully stir it into the risotto with the Parmesan and the mussels in their sauce. Divide between 4 bowls and decorate with a couple of mussels in their shells and the finely chopped parsley."
  ],
  "author": ""
}