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": "Spring tartines",
  "description": "These tartines are a fine example of a healthy balance with vibrant vegetables and creamy cheese, perfect for a light meal or lunch.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "16 small green asparagus spears",
        "a good handful of peas",
        "around ten radishes",
        "a quarter of a fennel bulb",
        "about twenty cherry tomatoes",
        "a handful of wild rocket",
        "4 slices of wholemeal or multigrain bread",
        "1 pack of Saint-Moreto or similar cream cheese",
        "40 g of parmesan",
        "freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "Bring a saucepan of salted water to a boil and get a bowl ready with water and ice cubes.",
    "Cut the tips of 16 small green asparagus spears into 5 to 6 cm lengths, rinse and immerse in the boiling water along with a good handful of peas.",
    "Drain and immediately plunge them into the iced water to keep their colour. Leave for 2 minutes, then drain with a slotted spoon and lay on a dry tea towel.",
    "Peel and wash around ten radishes and slice into fine rounds (about 3 mm) with a mandoline slicer.",
    "Rinse a quarter of a fennel bulb and slice into thin slivers of the same size.",
    "Wash and dry about twenty cherry tomatoes and halve them.",
    "Remove the stalks, wash and dry a handful of wild rocket.",
    "Toast 4 slices of wholemeal or multigrain bread on one side only.",
    "Take 1 pack of Saint-Moreto or similar cream cheese and spread it on the slices of bread.",
    "Line the halved cherry tomatoes along the centre of each slice.",
    "Then layer the slivers of fennel, radish slices and peas on top.",
    "Slice the asparagus tips lengthwise and scatter them over.",
    "Then shave 40 g of parmesan with a vegetable peeler and add these.",
    "Finish with the wild rocket leaves.",
    "Add a generous twist of freshly ground black pepper.",
    "Keep cool (not for too long!) until it's time to eat."
  ],
  "author": ""
}