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": "Soft-boiled egg in lemon jelly with foie gras royale",
  "description": "I really love eggs, as they work equally well in the most sophisticated dishes and the simplest. The foie gras royale (a crème brûlée mixture enriched with foie gras) is one of my signature preparations: cooking it very slowly intensifies the flavours and creates a texture that melds beautifully with the egg. Here I finish it with a lemon jelly, which adds a floral note and lifts the foie gras, making it taste fresher and lighter.",
  "subtitle": "A delicate blend of soft-boiled eggs and creamy foie gras, enhanced with citrus.",
  "ingredients": [
    {
      "section": "For the soft-boiled egg",
      "ingredients": [
        "splash of vinegar",
        "2 extra-fresh eggs"
      ]
    },
    {
      "section": "For the foie gras royale",
      "ingredients": [
        "100 g/3½ oz raw duck foie gras",
        "40 ml/1½ fl oz crème fraîche",
        "2 teaspoons milk",
        "2 eggs",
        "fine salt",
        "freshly ground pepper"
      ]
    },
    {
      "section": "For the lemon jelly",
      "ingredients": [
        "zest of 1 lemon",
        "8 g/0.3 oz gelatine leaves",
        "fine salt"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "fleur de sel",
        "olive oil"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "4 shallow dishes, about 8-10 cm/3/4-4 in across"
      ]
    }
  ],
  "instructions": [
    "Put the vinegar in a large pan of water and bring to the boil. Cook the eggs in the water for 6 minutes, then remove and cool in a large bowl of cold water for 5 minutes. Drain again and shell.",
    "Preheat the oven to 120°C (250°F; gas mark 4-). Dice the foie gras. Blend the foie gras, crème fraîche, milk and eggs with a little salt and pepper until smooth, then strain through a fine sieve and adjust the seasoning to taste. Pour into 4 shallow bowls, then place in a large baking dish. Fill the larger dish with enough water to come two-thirds of the way up the sides of the bowls, then cover with baking parchment. Bake in the oven for about 20 minutes, or until the centre trembles just slightly when removed from the oven. The cooking time will depend on the depth of the royale in the bowl. Leave to cool, then chill in the fridge for about 20 minutes.",
    "Simmer the lemon zest with 250 ml/9 fl oz of water in a small saucepan. Remove from the heat, cover and leave to infuse for about 10 minutes. Soak the gelatine leaves in cold water for 2 minutes. Add the drained and squeezed-out gelatine leaves to the warm lemon water. Stir to dissolve, then season with a little salt.",
    "Using a tablespoon, gently hollow out a space big enough to hold half an egg in the centre of each royale. Halve the eggs lengthways, then place a half in each hollow. Carefully pour the lemon jelly over the surface to completely cover the eggs and the royales. The jelly should still be liquid, but will slowly turn syrupy as the gelatine takes effect. Leave to cool and set for at least 1 hour. When ready to serve, garnish with a little fleur de sel and a few drops of olive oil. Serve chilled."
  ],
  "author": "Classics"
}