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": "Socca with Nicoise-style vegetables",
  "description": "Avec ses crêpes croustillantes et ses légumes frais, la socca niçoise est un plat bien équilibré, riche en saveurs et en couleurs.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "150 g of chickpea flour",
        "2 pinches of fine salt",
        "5 tablespoons of olive oil",
        "450 ml of cold water",
        "2 eggs",
        "half a fennel bulb",
        "6 radishes",
        "half a cucumber",
        "2 tomatoes",
        "4 spring onions",
        "heart of 1 romaine lettuce",
        "small bunch of basil",
        "half a preserved pepper",
        "8 segments of tomato confit",
        "4 anchovy fillets in oil",
        "100 g of tuna belly fillets in oil",
        "2 tablespoons of tapenade",
        "1 or 2 tablespoons of olive oil",
        "salt",
        "freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "Make the socca batter... Pour 150 g of chickpea flour, 2 pinches of fine salt and 5 tablespoons of olive oil into a bowl. Stir, then gradually add 450 ml of cold water, beating vigorously. Leave the batter to rest in the refrigerator.",
    "Prepare the eggs and vegetables... Hard boil 2 eggs (10 minutes). Cool and shell them.",
    "... Wash and trim half a fennel bulb, 6 radishes, half a cucumber, 2 tomatoes, 4 spring onions and the heart of 1 romaine lettuce.",
    "Cut the fennel and radishes into flakes with a mandoline slicer.",
    "Cut the cucumber, tomatoes and spring onions into small slivers.",
    "Cut the romaine leaves in half lengthwise.",
    "... Pick the leaves from a small bunch of basil and chop them roughly with a knife.",
    "Drain the oil from half a preserved pepper and cut this into small slivers too.",
    "Cut 8 segments of tomato confit and 4 anchovy fillets in oil in half.",
    "Roughly crumble 100 g of tuna belly fillets in oil.",
    "Cut the hard-boiled eggs into rounds.",
    "Rub a large bowl with 1 garlic clove and combine all the above together in it.",
    "Season with 2 tablespoons of tapenade, 1 or 2 tablespoons of olive oil, salt and freshly ground black pepper.",
    "Cook the socca... Heat a pancake pan with a splash of oil. Pour in a small ladle of batter and cook for 2 minutes. Make thin crispy crêpes in this way until you have used up all the batter.",
    "To finish your soccas... Arrange the vegetables on each crêpe then roll them up. Secure with a small wooden skewer and arrange on the serving dish or wrap in a paper cone. Optionally, serve your soccas with pesto.",
    "You can also cook the socca in the oven at 240 °C (gas mark 8): oil a socca dish (25 cm diameter), cover with a fine layer of batter and put in the oven for about 15 minutes until golden."
  ],
  "author": ""
}