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": "Creamy chicory with ham",
  "description": "Here is a well-known family favourite, indeed a French classic, that I hated when I was a child! In this version, I have played with the textures, changed the way the dish looks and left out the grilled cheese. The result is a dish that is lighter, yet just as delicious. Comté cheese royale is layered with diced chicory and ham, and a chicory emulsion, for a subtle sweet-sour and light-as-air effect. The béchamel has gone, replaced by the richness of the royale and the frothy finish of the emulsion.",
  "subtitle": "A well-known family favourite, indeed a French classic",
  "ingredients": [
    {
      "section": "The cheese royale",
      "ingredients": [
        "250 ml/9 fl oz whole milk",
        "80 g/3 oz grated Comté cheese",
        "4 eggs",
        "fine salt"
      ]
    },
    {
      "section": "The chicory emulsion",
      "ingredients": [
        "2 large heads chicory (endive)",
        "splash of olive oil",
        "juice of 1 lemon",
        "100 ml/3½½ fl oz whole milk",
        "100 ml/3½½ fl oz cream",
        "100 g/3½½ oz cooked mashed potato",
        "fine salt"
      ]
    },
    {
      "section": "The garnish",
      "ingredients": [
        "1 head of chicory (endive)",
        "splash of olive oil",
        "splash of lemon juice",
        "50 g/14 oz ham",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1 The cheese royale: Preheat the oven to 120°C (250°F: gas mark 4-%). Warm the milk in a saucepan, then add the grated Comté. Let the cheese melt, stirring it in well, then strain the sauce through a fine sieve. Leave to cool completely, then lightly whisk in the eggs and season with a little salt. Pour into 4 glasses or jars, then place in a bain-marie. Cover with baking parchment and cook in the oven for about 20 minutes: the royale should be quite firm, with the merest of trembles. Remove from the oven and the bain-marie, leave to rest for a moment, then chill in the fridge for 1 hour.",
    "2-The chicory emulsion: Wash and finely slice the chicory. Heat the olive oil in a frying pan over a gentle heat, then add the chicory and cook for 5 minutes, without letting it colour. Season with a little salt, then add the lemon juice to stop the chicory discolouring. Pour in the milk and cream and simmer for 5 minutes. Blend the mixture with the mashed potato until completely smooth, then strain through a fine sieve. Check and adjust the seasoning as necessary, then pour into a siphon and insert 2 gas canisters. Keep warm in a warm bain-marie (up to 60°C/140°F, no hotter check the temperature with a cooking thermometer, if you have one).",
    "3-The garnish: Wash and finely slice the chicory. Sauté half of it in a frying pan with the olive oil for about 5 minutes, then add the lemon juice, followed by the diced ham. Remove from the heat, then gently stir in the remaining raw chicory. Check and adjust the seasoning as necessary.",
    "4-Finishing off and serving: Reheat the glasses or jars of cheese royale in a bain-marie for 5 minutes. Spoon the garnish on top, then finish with a little of the chicory emulsion. This is lovely served with croutons."
  ],
  "author": ""
}