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": "Slow-cooked Rabbit with Herbs",
  "description": null,
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "500g rabbit, jointed by the butcher",
        "2 onions",
        "thick slice of butter",
        "salt",
        "black pepper",
        "2 small sprigs of rosemary",
        "4 thyme sprigs",
        "1 litre of wheat beer",
        "100ml double cream",
        "4 lush sprigs of tarragon"
      ]
    },
    {
      "section": "Rabbit, asparagus, noodles, tarragon and cream",
      "ingredients": [
        "400g boned rabbit meat",
        "40g butter",
        "a bunch of asparagus",
        "a small bunch of chopped tarragon",
        "a glass of white vermouth or white wine",
        "250g wide ribbon pasta",
        "cream or crème fraîche"
      ]
    },
    {
      "section": "Poached rabbit with carrots and orzo",
      "ingredients": [
        "a couple of rabbit joints - the meaty leg or saddle",
        "vegetable stock",
        "a few new season's carrots",
        "the most diminutive new potatoes",
        "a sprig of rosemary",
        "a couple of thyme sprigs",
        "bay",
        "black pepper",
        "a couple of spoonfuls of orzo pasta",
        "salt"
      ]
    }
  ],
  "instructions": [
    "Peel and roughly chop 2 onions, then cook them in a thick slice of butter over a moderate heat till they are translucent and pale gold.",
    "Season the pieces of rabbit all over with salt and black pepper.",
    "Push the onions to one side of the pan if there is room, or transfer them to a bowl if not, then add the rabbit pieces to the pan.",
    "Cook for 5 minutes, till appetisingly browned, turning as necessary, then mix the onions in.",
    "Finely chop the needles from 2 small sprigs of rosemary and add to the pan with 4 thyme sprigs, a litre of wheat beer and some salt and pepper.",
    "Bring to the boil, then lower the heat so the liquid continues cooking at a low simmer.",
    "Partially cover with a lid and leave to putter away on the stove for a couple of hours, till the rabbit is tender.",
    "The exact timing will depend on the age and provenance of your rabbit, but it is ready when you can remove the flesh from the bones with a decent table knife.",
    "The liquid in the pan will still be quite thin and plentiful, so turn up the heat for a few minutes until it has reduced by about half (this is not a thick sauce, and will always be the sort to eat with a spoon).",
    "Pour in 100ml double cream and stir in the leaves from 4 lush sprigs of tarragon, chopped if they are very long.",
    "Continue simmering for 5-10 minutes, then check the seasoning.",
    "Cut 400g boned rabbit meat into small pieces.",
    "Heat 40g butter in a shallow pan, add the rabbit and cook over a moderate heat till delicately browned in patches.",
    "Add a bunch of asparagus, cut into short lengths, and a small bunch of chopped tarragon.",
    "Pour in a glass of white vermouth or white wine and continue cooking for a few minutes, till the asparagus is tender.",
    "Boil about 250g wide ribbon pasta in salted water and drain.",
    "Add a little cream or crème fraîche to the rabbit, check the seasoning, then drop in the drained pasta and toss gently.",
    "For a pure, almost humble, meal, I like to poach a couple of rabbit joints - the meaty leg or saddle - in vegetable stock with a few new season's carrots, sliced lengthways, the most diminutive new potatoes I can find, a sprig of rosemary and a couple of thyme sprigs, bay and black pepper.",
    "I let it simmer for as long as I have (30-40 minutes is about the minimum), then I scatter a couple of spoonfuls of orzo pasta into the broth.",
    "Ten minutes later, you have a blissfully calming, almost soporific dish.",
    "Check the seasoning - it usually needs quite a bit of salt - and serve in a shallow bowl."
  ],
  "author": null
}