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": "Fresh vegetables",
  "description": "A fine combination of cooked and raw ingredients - tender and crunchy at the same time. I like this contrast which wakes up the taste buds.",
  "subtitle": "A fine combination of cooked and raw ingredients - tender and crunchy at the same time.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 bundle of small fresh onions",
        "2 handfuls of French beans",
        "2 handfuls of mange-tout peas",
        "2 bundles of green asparagus",
        "1 bundle of pink radishes",
        "2 tablespoons of olive oil",
        "2 pinches of mild curry powder",
        "1 teaspoon of ground fennel",
        "2 pinches of cas el-hanout",
        "sea salt",
        "chicken stock",
        "sherry vinegar"
      ]
    }
  ],
  "instructions": [
    "Peel and wash 1 bundle of small fresh onions leaving on 3 cm of their stalks. Wash and de-string 2 handfuls of French beans and 2 handfuls of mange-tout peas. Cut the French beans in half.",
    "Peel and wash 2 bundles of green asparagus. Cut the tips into 10 cm lengths (keep the rest of the stalks for a soup).",
    "Clean 1 bundle of pink radishes keeping 2 cm of stalk, and wash.",
    "Cut 4 asparagus tips and 4 radishes into fine flakes with a mandoline slicer. Set them aside in a bowl.",
    "Immerse the French beans and mange-tout peas in salted boiling water and cook for 3 to 4 minutes. Drain.",
    "Heat a large sauté pan with a splash of olive oil and put in all the other vegetables. Cook for 2 to 3 minutes, stirring. Pour in a ladle of chicken stock, salt lightly and cook for a few minutes more. With a slotted spoon, drain them onto a dish and keep hot.",
    "Add 2 tablespoons of olive oil to the vegetable cooking stock and stir well. Incorporate 2 pinches of mild curry powder, 1 teaspoon of ground fennel, 2 pinches of cas el-hanout and mix well.",
    "Season the asparagus and radish flakes with a splash of olive oil and a little sea salt.",
    "Combine all the cooked vegetables in a large sauté pan and heat. Pour in a splash of sherry vinegar, then the spicy sauce, and mix again.",
    "Arrange the vegetables on the serving dish. Then add the flakes of radish and asparagus. Serve immediately."
  ],
  "author": ""
}