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": "Mackerel escabeche",
  "description": "Escabeche is a highly flavoured marinade: the aniseed of fennel, the freshness of coriander, the sweet acidity of white balsamic vinegar, the sharpness of lemon, the dry fruitiness of white wine, and the scent of thyme and bay... This intense reduction of natural flavours, which can be infinitely varied, will make the mackerel fillets (try to find quite small ones) shine brilliantly.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "I carrot",
        "1/4 bulb fennel",
        "I onion",
        "I garlic clove",
        "250 ml/9 fl oz white wine",
        "250 ml /9 fl oz water",
        "10 coriander seeds",
        "pinch of roughly crushed peppercorns",
        "pinch of coarse salt",
        "juice of 1 lemon",
        "sprig of thyme",
        "I small bay leaf",
        "75 ml/2½ fl oz olive oil",
        "75 ml/22 fl oz white balsamic vinegar",
        "4 mackerel fillets",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1-The vegetables\nPeel and trim the carrot, then cut into rounds. Wash and finely slice the fennel. Peel\nand finely chop the onion. Peel and halve the garlic clove, removing any green shoot\nfrom its centre.",
    "2 The escabeche\nMix together all the ingredients except the fish and fine salt in a wide saucepan.\nBring to the boil, then lower the heat and leave to cook over a very gentle heat for\n20 minutes.",
    "3-The mackerel\nWhile the escabeche is cooking, rinse the mackerel fillets thoroughly under cold\nrunning water. Using small tongs or tweezers, remove the bones from the fish (see\nstep-by-step method on p. 250), then chill. When the escabeche is ready, strain\nit through a fine sieve into a clean saucepan, reserving the vegetables and flavourings.\nSeason the mackerel fillets with a little salt and put them into a non-metallic dish.\nBring the escabeche back to a simmer, then pour over the fish. Add the reserved\nvegetables and flavourings, cover with cling film and leave to cool. Once cool, chill\nin the fridge for 2 hours.",
    "4-Finishing off and plating up\nWhen the mackerel and escabeche are well chilled, stir the juices a little then serve.\nTip If you can, prepare this the night before you want to serve it: the longer the mackerel\nmarinates in the escabeche with the vegetables, the better it will be."
  ],
  "author": ""
}