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": "Green Vegetable Soup",
  "description": "Deep flavours that dazzle. Rich but fresh.",
  "subtitle": "spring vegetables, white peppercorns, coriander seeds, turmeric, lemongrass, garlic, ginger, chilli, coriander, vegetable\nstock, coconut milk, fish sauce, lime, soy sauce",
  "ingredients": [
    {
      "section": "For the paste",
      "ingredients": [
        "1 teaspoon of white peppercorns",
        "1 teaspoon of coriander seeds",
        "1/2 teaspoon of sea salt",
        "1 teaspoon of ground turmeric",
        "2 lemongrass stalks, chopped",
        "2 cloves of garlic, peeled",
        "a 3cm lump of ginger, peeled",
        "3 hot green chillies",
        "3 tablespoons of groundnut oil",
        "a handful of coriander stems and roots"
      ]
    },
    {
      "section": "For the soup",
      "ingredients": [
        "3 lightly heaped tablespoons of the curry paste",
        "1 tablespoon of oil",
        "200ml vegetable stock",
        "250ml coconut milk",
        "1 tablespoon of fish sauce",
        "2 tablespoons of lime juice",
        "450g (combined weight) asparagus tips, broad beans and peas",
        "a couple of handfuls of greens",
        "a pinch of sugar",
        "fish sauce",
        "a little soy sauce",
        "lime juice"
      ]
    }
  ],
  "instructions": [
    "Put a teaspoon of white peppercorns and a teaspoon of coriander seeds in a dry non-stick frying pan and toast lightly\nfor 2 or 3 minutes, then tip into the bowl of a food processor.",
    "Add half a teaspoon of sea salt, a teaspoon of ground\nturmeric, 2 lemongrass stalks, chopped, 2 cloves of garlic, peeled, a 3cm lump of ginger, peeled, 3 hot green\nchillies, 3 tablespoons of groundnut oil and a handful of coriander stems and roots.",
    "Blitz to a coarse paste.",
    "You can keep this paste for a few days in the fridge, its surface covered with oil to prevent it drying out.",
    "In a deep pan, fry 3 lightly heaped tablespoons of the curry paste in a tablespoon of oil for 30 seconds till fragrant, stirring as you go.",
    "Stir in 200ml vegetable stock and 250ml coconut milk, a tablespoon of fish sauce, and 2 tablespoons of lime juice.",
    "Add 450g (combined weight) asparagus tips, broad beans and peas and continue simmering for 5-6 minutes, then shred a couple of handfuls of greens into thick ribbons and add them to the pan.",
    "Finish the soup with a pinch of sugar, fish sauce, a little soy sauce, more lime juice - whatever floats your boat."
  ],
  "author": ""
}