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": "Roast veal with potato mousseline and plum chutney",
  "description": "Chutneys are really easy to make. Some fruit, a little time and attention, and you're done. And, whether you use plums or mangoes, they are delicious. Here I've made one to go with the subtle flavour of veal fillet.",
  "subtitle": "Chutneys are really easy to make.",
  "ingredients": [
    {
      "section": "The plum chutney",
      "ingredients": [
        "250 g/8½ oz red plums",
        "10 g/3 oz fresh ginger",
        "½ onion",
        "I clove of wet (spring) garlic",
        "small knob of butter",
        "2 pinches of ground cassia bark",
        "40 g/1½ oz white balsamic vinegar",
        "65 g/2½ oz caster (superfine) sugar",
        "14 bunch of lovage, or the leaves from a bunch of celery",
        "fine salt"
      ]
    },
    {
      "section": "The potato mousseline",
      "ingredients": [
        "400 g/14 oz potatoes",
        "100 ml/3½ fl oz cream",
        "100 ml/3½ fl oz milk",
        "large knob of butter",
        "fine salt"
      ]
    },
    {
      "section": "The veal",
      "ingredients": [
        "40 g/1½ oz salted butter",
        "groundnut (peanut) oil",
        "4 x 150 g/5½ oz veal fillet steaks",
        "fine salt, freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1-The plum chutney\nBring a pan of water to the boil, then immerse the plums in it for 1-2 minutes. Drain and leave to cool, then peel, remove the stones and dice the flesh. Peel and trim the ginger and onion, then dice. Heat the butter in a saucepan over a gentle heat, add the peeled and chopped garlic and the ginger and cook for 2-3 minutes. Add the diced onion and cook for a few minutes without letting it colour. Add the plums, cassia, vinegar and sugar, then leave the chutney to cook over a very low heat for 45 minutes. Finally, add the chopped lovage, season with salt and put to one side.",
    "2-The potato mousseline\nPreheat the oven to 170°C (325°F: gas mark 3). Wash the potatoes, but don't peel them. Season with salt, then wrap them all in a large sheet of foil, folding the edges together to make a parcel, and bake for 45 minutes. Remove from the oven, then increase the oven temperature to 180°C (350°F; gas mark 4). Open the parcel and, while the potatoes are still hot, scoop the flesh from the skins. Purée with a food mill or potato ricer, then stir in the cream, milk and butter and season with a little salt.",
    "3-The veal\nHeat the butter and oil in an ovenproof frying pan over a high heat, then add the seasoned veal fillets and colour on both sides. Transfer the pan to the oven and roast the veal for 20 minutes.",
    "4-Serving\nRemove the veal fillets from the oven and leave to rest for 10 minutes. Serve them with the warm chutney and the hot mousseline."
  ],
  "author": ""
}