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": "riste d'aubergines",
  "description": "AD- This Provençal dish is even tastier if you make it the day before. The longer it is kept cold, the better the flavours blend together. PN Serve this riste as a starter or with an aperitif on some lightly toasted slices of country bread which, with their slow carbohydrates, balance this dish rather nicely.",
  "subtitle": "Provençal-style",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "6 good-sized aubergines",
        "1 to 2 spoonfuls of olive oil",
        "1 head of pink garlic",
        "5 sprigs of thyme",
        "500 g of chopped cooked tomatoes",
        "3 sprigs of basil",
        "coarse salt",
        "salt",
        "pepper",
        "freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "Wash 6 good-sized aubergines. Half peel them with a vegetable peeler, alternating peel and flesh, then slice into fine rounds (4 to 5 mm thick).",
    "Spread them on a baking tray, sprinkle over plenty of coarse salt and leave for 30 minutes to draw out the juices.",
    "Rinse and dry them on kitchen towel.",
    "Heat a sauté pan with 1 to 2 spoonfuls of olive oil and cook for 5 minutes on each side, until they are nice and golden.",
    "Separate the cloves from 1 head of pink garlic, remove their outer skin and crush.",
    "Take the leaves off 5 sprigs of thyme.",
    "Prepare 500 g of chopped cooked tomatoes (page 21).",
    "Preheat the oven to 160 °C (gas mark 3).",
    "Brush a cast-iron cooking pot with a drop of olive oil.",
    "Arrange a layer of aubergines on the bottom, cover thinly with chopped cooked tomatoes, sprinkle a little thyme over and add 2 garlic cloves.",
    "Add a little salt and pepper.",
    "Continue to make layers of aubergines, tomatoes, thyme and garlic.",
    "Put the pot in the oven for 45 minutes until the aubergines are nice and soft.",
    "Then allow the aubergines to cool in their pot.",
    "Refrigerate for at least 2 hours.",
    "Turn them out onto a dish and keep cold until you are ready to serve.",
    "Chop the leaves of 3 sprigs of basil and sprinkle over the preparation.",
    "Sprinkle a few grains of sea salt and add a generous twist of freshly ground black pepper."
  ],
  "author": ""
}