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": "Blanquette of veal revisited",
  "description": "This blanquette of veal is a modern twist on the traditional recipe, bringing a rich and creamy texture elevated by a touch of sharpness. Perfect for those looking to impress with a classic dish reimagined.",
  "subtitle": "Unlike the traditional blanquette, this one doesn't contain any fat, but it is still rich and creamy, albeit lifted by a little sharpness.",
  "ingredients": [
    {
      "section": "The blanquette",
      "ingredients": [
        "600 g/1 lb 5 oz veal for blanquette, such as shoulder or fillet",
        "1.5 litres/2½ pints vegetable stock",
        "I bouquet garni",
        "I clove",
        "pinch of coarse salt"
      ]
    },
    {
      "section": "The sauce",
      "ingredients": [
        "½ teaspoon agar-agar",
        "½ teaspoon strong mustard",
        "splash of lemon juice",
        "1 egg white",
        "fine salt"
      ]
    },
    {
      "section": "The vegetables",
      "ingredients": [
        "2 carrots",
        "4 baby leeks",
        "8 baby turnips",
        "12 white button mushrooms",
        "4 spring onions (scallions)",
        "splash of olive oil",
        "coarse salt",
        "fine salt, freshly ground pepper"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "siphon (optional)",
        "cooking thermometer (optional)"
      ]
    }
  ],
  "instructions": [
    "1-The blanquette\nCut the meat into pieces roughly 5 cm/2 in across, then put into a saucepan and cover with cold water. Bring to the boil, then remove from the heat and drain off the cooking liquid. Add the stock, bouquet garni, clove and salt to the veal. Bring to the boil again, then lower the heat to a rolling boil and cook for an hour, making sure that the meat is always covered in liquid. Strain the cooking liquid through a fine sieve and reserve. Place the meat in a bowl with some of its cooking juices to prevent it drying out. (See step-by-step method on p. 254.)",
    "2-The sauce\nMeasure out 250 ml/9 fl oz of the blanquette-cooking juices and pour into a pan with the agar-agar. Bring to the boil, then remove from the heat and leave the liquid to cool before adding the mustard, lemon juice and egg white. Season lightly with salt. Pour into a siphon, then seal and insert a gas cartridge. Place the siphon in a bain-marie or bowl of warm water (the temperature should be 50°C/120°F - check with a cooking thermometer, if you have one). (See step-by-step method on p. 254.)",
    "3-The vegetables\nPeel and trim the carrots, then cut into slices on an angle. Thoroughly wash and trim the leeks. Peel and trim the turnips. Wipe the mushrooms clean and remove their stalks. Cook all the vegetables except the mushrooms separately in boiling salted water, for about 5-6 minutes. Drain, then immerse in cold water to preserve their colour. Drain again. Before serving, cook the mushrooms in a little olive oil over a gentle heat for 5 minutes. Add the other vegetables and cook for 3 minutes, then pour in 150 ml/5 fl oz of the blanquette-cooking juices and cook for another 3-4 minutes. Remove from the heat, check the seasoning and keep warm.",
    "4- Finishing off and plating up\nDrain the meat, then divide between 4 plates. Divide the vegetables evenly between the plates, then finish with the sauce from the siphon. Serve immediately.",
    "Making the sauce without a siphon | Melt 40 g/1½ oz butter in a saucepan over a gentle heat, stir in 40 g/1½ oz plain (all-purpose) flour and cook for 2-3 minutes, still stirring. Slowly add 500 ml/18 fl oz of the blanquette-cooking juices, stirring constantly, then bring to the boil. Leave to cook for another 2-3 minutes before finishing with 50 ml/1% fl oz cream. Season lightly with salt."
  ],
  "author": ""
}