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": "Rhubarb and tarragon tart",
  "description": "This combination of rhubarb and white chocolate foam may seem a little odd but it is very tasty - just remember to start the rhubarb compote the day before. I use tarragon often in my cooking: in salads and main dishes, of course, but also in patisserie. Alas, this marvellous herb is not used as much as it should be. Its unique flavour gives real character to dishes, without overwhelming other ingredients. Give it a try.",
  "subtitle": "A unique dessert combining rhubarb and white chocolate foam.",
  "ingredients": [
    {
      "section": "The rhubarb compote",
      "ingredients": [
        "350 g/12 oz rhubarb",
        "35 g/14 oz caster (superfine) sugar",
        "juice of ½ lemon",
        "14 bunch of tarragon"
      ]
    },
    {
      "section": "The shortbread",
      "ingredients": [
        "40 g/1½ oz salted butter",
        "18 g/4 oz soft brown sugar",
        "55 g/2 oz plain (all-purpose) flour",
        "1/4 teaspoon baking powder",
        "10 g/3 oz potato flour"
      ]
    },
    {
      "section": "The white chocolate foam",
      "ingredients": [
        "110 g/3½ oz white chocolate",
        "125 ml/4 fl oz whole milk",
        "5 g/4 oz caster (superfine) sugar",
        "100 ml/3½ fl oz double (heavy) cream"
      ]
    }
  ],
  "instructions": [
    "1-The rhubarb compote\nThe day before, trim the rhubarb and cut into small pieces. Mix with the sugar and lemon juice, then put into a non-metallic colander set over a bowl in the fridge. Leave to macerate overnight. The next day, cook the rhubarb over a medium heat for 25 minutes, stirring every so often. Add the finely chopped tarragon at the end of the cooking time, then leave to cool.",
    "2-The shortbread\nMix all the ingredients together by hand to make a very crumbly, coarse dough, then spread out on a lined baking sheet or tray. Bake for about 15-20 minutes at 150°C (300°F; gas mark 2) until pale golden. Remove from the oven and leave to cool.",
    "3-The white chocolate foam\nMelt the white chocolate in a bain-marie. Mix together the milk and sugar, then pour this mixture onto the melted chocolate. Beat until smooth, then mix in the cream. Leave to cool in the fridge for 3 hours. Pour into a siphon and insert 2 gas cartridges, then chill.",
    "4-Serving\nDivide the rhubarb compote between + glasses or individual dishes and add a layer of crumbled shortbread to each one. Top with the white chocolate foam, then serve immediately.",
    "If you don't have a siphon | Break the chocolate into pieces and melt it in a bain-marie. Combine the milk and sugar, then bring to the boil and pour onto the melted chocolate. Mix together to make a smooth cream. Leave to cool at room temperature. Meanwhile, lightly whip the cream, then carefully fold into the chocolate mixture. Use as instructed in step 4 of the recipe.",
    "Making it even better | For a change, try flavouring the shortbread with a little finely chopped ginger."
  ],
  "author": ""
}