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": "Poached egg and piperade with cloves",
  "description": "Made in a jar so it's easy to carry, this piperade is full of colour, spiced with cloves and finished with a lovely runny poached egg. Don't forget to peel the peppers to make them more digestible, either with a peeler or by roasting them in the oven, depending on how much time you have. This is a perfect dish for a real-life 'déjeuner sur l'herbe'.",
  "subtitle": "A vibrant dish with a lovely runny poached egg.",
  "ingredients": [
    {
      "section": "The poached eggs",
      "ingredients": [
        "4 really fresh eggs",
        "splash of distilled white vinegar"
      ]
    },
    {
      "section": "The piperade",
      "ingredients": [
        "I red (bell) pepper",
        "I green (bell) pepper",
        "I yellow (bell) pepper",
        "3 cloves",
        "100 ml/3½ fl oz olive oil",
        "fine salt"
      ]
    },
    {
      "section": "The softened spring onions",
      "ingredients": [
        "2 bunches of spring onions (scallions)",
        "splash of olive oil",
        "knob of butter",
        "I clove",
        "200 ml/7 fl oz vegetable stock",
        "fine salt"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "fleur de sel"
      ]
    }
  ],
  "instructions": [
    "1- The poached eggs",
    "Break the eggs carefully into 4 ramekins. Put 1 litre/1's pints of water in a saucepan with the white vinegar and bring to the boil. Lower the heat until the water is just simmering, then stir it rapidly with a spoon to create a whirlpool effect. Lower the eggs very gently into the water and leave to cook for 2 minutes. Lift them out with a slotted spoon and immediately immerse in iced water to stop them cooking any more. Leave the eggs in the water for 2 minutes, then remove with a slotted spoon, drain on some kitchen paper and put to one side. (See step-by-step method on p. 64.)",
    "2 The piperade",
    "Preheat the oven to 180°C (350°F: gas mark 4). Remove the stalks from the peppers and empty out the seeds (a spoon will help), then place them on a piece of foil big enough to wrap them completely. Season the peppers with salt, add the cloves and pour over a little olive oil, then close up the foil to make a parcel and bake for 20 minutes. Remove from the oven and leave to cool. Peel off the pepper skins, then cut the flesh into neat slices and mix in a large bowl. Check the seasoning and add a little salt if necessary, then set aside somewhere cool.",
    "3-The softened spring onions",
    "Trim and finely slice the spring onions. Warm the olive oil and butter in a saucepan over a low heat, then add the onions, a little salt and the clove. When the onions are coloured all over, add the vegetable stock and cover the onions with a circle of baking parchment with a 2 cm/% in hole in the centre, making sure it touches the onions. Cook over a gentle heat for 10 minutes, then remove from the heat and take out the clove.",
    "4-Finishing off and serving",
    "Divide the softened spring onions between + ramekins, then top with the piperade. Place a poached egg in the centre of each one, scatter with fleur de sel and serve warm or cold."
  ],
  "author": ""
}