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 TURBOT STEAK",
  "description": "A delicious and elegant dish, the Poached Turbot Steak is perfectly complemented by a rich and buttery Beurre Blanc sauce, making it a standout meal for any occasion.",
  "subtitle": "with Beurre Blanc",
  "ingredients": [
    {
      "section": "FISH",
      "ingredients": [
        "200ML 3/4 CUP PLUS 1 TABLESPOON DRY WHITE WINE",
        "1 BOUQUET GARNI",
        "4 BLACK PEPPERCORNS",
        "1 DRIED FENNEL STICK",
        "4 (250G 8.8 OUNCE) TURBOT STEAKS",
        "SALT",
        "50G 1.76 OUNCES (3 1/2 TABLESPOONS) MELTED BUTTER"
      ]
    },
    {
      "section": "VEGETables",
      "ingredients": [
        "4 TURNIPS, WITH GREENS",
        "4 LARGE CARROTS, WITH GREENS",
        "1 YELLOW BEET",
        "1/4 CELERIAC",
        "1/2 GREEN RADISH",
        "4 RADISHES",
        "4 PENCIL-THIN LEEKS",
        "50ML 3 1/2 TABLESPOONS OLIVE OIL",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "1 CLOVE GARLIC",
        "1 SPRIG THYME",
        "500ML 2 CUPS WHITE CHICKEN STOCK",
        "30G 1.06 OUNCES (2 TABLESPOONS) BUTTER",
        "FLEUR DE SEL"
      ]
    },
    {
      "section": "BEURRE BLANC",
      "ingredients": [
        "80G 2.82 OUNCES GRAY OR REGULAR SHALLOTS",
        "150ML 2/3 CUP AGED RED WINE VINEGAR",
        "50ML 3 1/2 TABLESPOONS WHITE WINE",
        "3G 0.11 OUNCE (1 1/2 TEASPOONS) COARSELY GROUND PEPPER, PLUS MORE FOR SEASONING",
        "400G 14.11 OUNCES (1 3/4 CUPS) COLD ÉCHIRE BUTTER OR HIGH-QUALITY SALTED"
      ]
    }
  ],
  "instructions": [
    "Combine 200ml - 3/4 cup plus 1 tablespoon water with the wine in a saucepan.",
    "Add the bouquet garni, peppercorns, and fennel stick, and bring to a boil. Season the steaks with salt and brush with butter, then place them in the pan.",
    "Cover with a lid, bring to a simmer*, and poach the steaks. Transfer to a rack and use a knife with a thin blade to remove the skin from both sides.",
    "Peel the turnips, carrots, beet, celeriac, and green radish. Slice the celeriac and cut into diamonds, and slice the green radish and beet into half-rounds.",
    "Scrape the radishes, then carefully wash the leeks. Boil the leeks in salted water. When soft, immediately remove from the water and plunge into ice water. Drain on paper towels, then slice uniformly on a diagonal.",
    "In a sauté pan*, brown* the turnips, carrots, beet, celeriac, and green radishes in the olive oil.",
    "Season with salt and pepper, and add the unpeeled garlic and the thyme. Moisten with the white chicken stock and cover with a lid.",
    "When the vegetables are tender, remove the lid and glaze them with the butter. Transfer to a bowl and set aside*.",
    "Peel and finely slice* the shallots. Combine the shallots with the vinegar, wine, and coarsely ground pepper in a saucepan.",
    "Gently reduce the liquid. Gradually add the cold butter, in small pieces, while stirring.",
    "The butter should be incorporated into the reduction and thicken by itself. Finish by whisking the sauce to add volume.",
    "Adjust the seasoning with salt and pepper and add a dash of lemon juice. Store at room temperature.",
    "Reheat all the vegetables in a saucepan with the beurre noisette and a little chicken stock. Season with salt and pepper.",
    "Cover the steaks with the beurre blanc and place one on each of 4 plates. Make an attractive arrangement of vegetables on each plate. Serve the rest of the beurre blanc in a sauceboat."
  ],
  "author": "ALLARD"
}