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": "Lobster and celery with red fruits",
  "description": "The next time you're lucky enough to get hold of some good lobster, make this dish: it's guaranteed to make your tastebuds shiver!",
  "subtitle": "I find that the iodine flavours of lobster marry very well with red fruits, particularly blackcurrant.",
  "ingredients": [
    {
      "section": "The lobsters",
      "ingredients": [
        "20 ml/%4 fl oz distilled white vinegar",
        "2 x 550-600 g/1 lb 2 oz-1 lb 5 oz lobsters",
        "50 g/14 oz butter"
      ]
    },
    {
      "section": "The celery",
      "ingredients": [
        "1/2 bunch of celery",
        "knob of salted butter",
        "100 ml/3½ fl oz vegetable stock",
        "large pinch of green peppercorns",
        "fine salt"
      ]
    },
    {
      "section": "The blackcurrant juice",
      "ingredients": [
        "250 g/8½ oz blackcurrants, fresh or frozen",
        "25 g/1 oz caster (superfine) sugar"
      ]
    },
    {
      "section": "The red fruits",
      "ingredients": [
        "20 blackcurrants",
        "20 blueberries",
        "a little butter for cooking",
        "8 redcurrants",
        "8 raspberries",
        "4 strawberries"
      ]
    }
  ],
  "instructions": [
    "1-The lobsters\nBring a large saucepan of water to the boil, add the vinegar and the lobsters and cook for 3 minutes, then drain. Remove the claws from the cooked lobsters, then return the claws to the pan and cook for another minute. Cool the lobsters under cold running water for a few minutes, then shell and chill the meat.",
    "2-The celery\nTrim the celery and cut the stalks into strips 1 cm/½ in wide. In a medium-sized saucepan, cook the celery with the butter over a gentle heat for 5 minutes, then add the vegetable stock and the crushed green peppercorns. Leave to cook for 4-5 minutes, or until the stock has practically evaporated and the celery is glossy. Season with a little salt..",
    "3-The blackcurrant juice\nPut the blackcurrants and sugar into a saucepan set inside another, slightly larger saucepan filled with water (a bain-marie). Place over a gentle heat for a few minutes. Crush the warm blackcurrants and sugar to release all their juices, then strain through a sieve. Pour three-quarters of the juice into a clean saucepan and reduce over a medium heat until it thickens and becomes syrupy. Keep both the reduction and the remaining non-reduced juice to one side.",
    "4-Cooking the lobsters\nMelt the butter in a frying pan, then add the lobster meat and gently reheat - be careful not to overcook it. Halve the lobster tails lengthways.",
    "5-The red fruits\nWarm the blackcurrants and blueberries with a little butter in a small saucepan for about 10 seconds. Add the non-reduced blackcurrant juice and cook briefly before adding the other red fruits.",
    "6-Plating up\nBrush the lobster tails and claws with a little butter, then place on the plates. Divide the celery and red fruits between the plates, then decorate with drops of the reduced blackcurrant juice."
  ],
  "author": "Everyday"
}