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": "Salmon gravalax, new potatoes and wild rocket",
  "description": "Cooking 15 mins. Preparation 15+10 mins. This dish features the delightful combination of homemade salmon gravalax, tender new potatoes, and fresh wild rocket, making it a perfect choice for entertaining.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "150 g of coarse grey sea salt",
        "150 g of fine salt",
        "100 g of caster sugar",
        "20 g of mignonette pepper",
        "15 g of crushed juniper berries",
        "1 fillet of Scottish salmon weighing 750 g",
        "1 kg of new potatoes",
        "4 handfuls of wild rocket",
        "1 lemon",
        "5 tablespoons of olive oil",
        "1 bunch of chives",
        "plenty of freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "24 hours before, prepare the salmon gravalax. Combine 150 g of coarse grey sea salt, 150 g of fine salt, 100 g of caster sugar, 20 g of mignonette pepper and 15 g of crushed juniper berries in a bowl. Detach the leaves from a bunch of dill, pare the zest from 1 lemon (3 required in total for the recipe) and add them. Mix well.",
    "Put half this marinade on a baking tray or dish, then place 1 fillet of Scottish salmon weighing 750 g on top, with its skin and bones. Cover with the rest of the marinade and leave in a cold place for 24 hours.",
    "On the day, rinse the salmon fillet quickly under running water. Remove any bones with tweezers. Then cut it at an angle into fine slices. Set them aside.",
    "Rub 1 kg of new potatoes with coarse salt mixed with 1 glass of water (200 ml).",
    "Cook them in salted boiling water for 15 minutes (check when they are done with a knife).",
    "In the meantime, wash and dry 4 handfuls of wild rocket and season with the juice of 1 lemon, a splash of olive oil and a little sea salt. Also chop 1 bunch of chives.",
    "Drain the potatoes, cut in half immediately and put in a dish. Drizzle with 5 tablespoons of olive oil and the juice of 1 lemon. Add the chopped chives and plenty of freshly ground black pepper. Mix well.",
    "Lay the wild rocket and salmon flakes on top and serve immediately."
  ],
  "author": ""
}