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": "Monkfish terrine with prawns and saffron",
  "description": "Fish terrines are a delicious summer pleasure, easy to make and full of interesting flavours and textures. I use dried tomatoes, because the terrine doesn't need more moisture, and I often make this with other firm white fish, as well as different seafood. The secret to this recipe, which I got from a friend's mother, lies in cooking the seafood first, and separately. You can replace the saffron with pepper or turmeric, if you prefer.",
  "subtitle": "A delicious summer pleasure, easy to make and full of interesting flavours and textures.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 litre/14 pints vegetable stock",
        "1.3 kg/3 lb skinless monkfish (angler fish) fillet",
        "1 kg/24 lb large raw prawns (shrimp)",
        "olive oil",
        "50 ml/14 fl oz Noilly Prat",
        "150 g/5½ oz sun-dried tomatoes",
        "10 medium eggs",
        "pinch of ground saffron",
        "fine salt"
      ]
    },
    {
      "section": "The tomato mayonnaise",
      "ingredients": [
        "1 egg yolk",
        "1 tablespoon mustard",
        "pinch of fine salt",
        "250 ml/9 fl oz groundnut (peanut) oil",
        "splash of sherry vinegar",
        "1 tablespoon tomato purée (paste)"
      ]
    }
  ],
  "instructions": [
    "1 The monkfish",
    "Bring the vegetable stock to the boil in a sauté pan, then immerse the monkfish.",
    "Return the stock to a simmer and cook the fish for 10 minutes; don't let the stock boil.",
    "Carefully remove the fish, then put in a dish and leave to cool.",
    "Once it is cold, cut the fish into pieces and set aside.",
    "2 The prawns and tomatoes",
    "Shell the prawns.",
    "Heat some olive oil in a frying pan and sauté the prawns for 2-3 minutes, then add the Noilly Prat.",
    "Remove from the heat and leave to cool.",
    "Dice the sun-dried tomatoes and put them to one side too.",
    "3-The terrine",
    "Preheat the oven to 200°C (400°F; gas mark 6).",
    "Beat the eggs in a bowl, then add a little salt, a pinch of saffron and the monkfish pieces.",
    "Remove some monkfish pieces from the egg and arrange in a layer in the base of the terrine mould.",
    "Add some diced tomato, then a layer of the cooked prawns, followed by some more tomato dice.",
    "Repeat these layers (monkfish, tomato, prawns, tomato) until everything is used up.",
    "Finally, pour in the egg, drizzling it over evenly, then cook in the oven in a bain-marie for 50 minutes.",
    "Remove the terrine from the oven and from the bain-marie, then leave to cool.",
    "4-The tomato mayonnaise",
    "Mix the egg yolk with the mustard and a pinch of salt, then slowly add the oil, whisking all the time, to make a mayonnaise.",
    "Stir in a splash of sherry vinegar and the tomato purée.",
    "5- Serving",
    "Turn out the cooled terrine and slice carefully using a very sharp, thin knife.",
    "Serve with the mayonnaise on the side."
  ],
  "author": ""
}