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": "Instant Pot Scallops and Potatoes with Garlic-Saffron Aioli",
  "description": "Although the saffron in the garlic mayonnaise is optional, it does give the aioli a beautiful sunny yellow color and infuses it with a distinctive floral, slightly pungent flavor. Saffron-the stamens of a type of crocus that have to be hand-harvested-is not cheap, but thankfully, a very little goes a long way.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 teaspoon ground coriander",
        "3/4 teaspoon black pepper",
        "½ teaspoon ground nutmeg",
        "1 pound fresh or thawed frozen sea scallops",
        "3 tablespoons extra-virgin olive oil",
        "12 ounces small round red potatoes, quartered",
        "2 medium parsnips, peeled and cut crosswise into ½-inch-thick slices",
        "1 medium shallot, cut into wedges",
        "1 teaspoon coarse salt",
        "1 medium zucchini or yellow summer squash, cut into 1½-inch pieces",
        "½ cup Whole30-compliant avocado mayonnaise",
        "2 tablespoons fresh lemon juice",
        "1 small clove garlic, minced",
        "Pinch saffron threads, crushed (optional)",
        "Dash coarse salt",
        "½ cup fresh basil leaves"
      ]
    }
  ],
  "instructions": [
    "IN a small bowl, combine the coriander, 1/4 teaspoon of the pepper, and the nutmeg. Sprinkle the seasoning on the scallops.",
    "ON a 6-quart Instant Pot, select Sauté and adjust to Normal/Medium. Add 1 tablespoon of the olive oil to the pot. When it's hot, add half the scallops and cook, turning once, just until browned, 2 to 3 minutes. Transfer the scallops to a plate; cover to keep warm. Repeat with 1 tablespoon of the oil and the remaining scallops.",
    "IN a large bowl, combine the potatoes, parsnips, and shallot. Drizzle with the remaining 1 tablespoon oil and sprinkle with the salt and remaining ½ teaspoon pepper. Toss to coat.",
    "ADD 3/4 cup water to the pot. Place the rack in the bottom of the pot. Add the potato mixture to the rack. Lock the lid in place.",
    "SELECT Manual and cook on high pressure for 9 minutes. Use quick release. Arrange the scallops and zucchini in an even layer on the potato mixture. Lock the lid in place.",
    "SELECT Manual and cook on high pressure for 1 minute. Use quick release.",
    "IN a small bowl, stir together the mayonnaise, lemon juice, garlic, saffron (if using), and the dash salt.",
    "SPRINKLE the scallops and vegetables with the basil and serve with the aioli."
  ],
  "author": null
}