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": "Scottish Beef Stew from the Movie Brave",
  "description": "Set in the Scottish Highlands, Brave is one of the greatest Pixar epics. A redheaded princess (Merida) is on a mission to save her family from an evil curse. This beef stew will remind you of all the hard work that she did in the movie along with her identical twin brothers.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 tablespoons unsalted butter",
        "2 tablespoons olive oil",
        "All-purpose flour as required",
        "2½ pounds boneless beef chuck, cut into 1½-inch pieces",
        "Salt and pepper to taste",
        "2 carrots, cut into ½-inch sections",
        "2 celery ribs, cut into 1/2-inch sections",
        "2 medium onions, cut into ½-inch sections",
        "4 ounces (about 1 cup) rutabaga, peeled and cut into ½-inch sections",
        "2 cups beef stock or low-sodium broth",
        "2 sprigs thyme",
        "2 tablespoons red currant jelly",
        "2 cups dry red wine",
        "1 garlic clove, smashed",
        "1 bay leaf"
      ]
    },
    {
      "section": "Skirlie Potato Cakes",
      "ingredients": []
    }
  ],
  "instructions": [
    "1. Season the beef with salt and pepper. Coat with the flour.",
    "2. Heat the olive oil over medium heat in a large saucepan or deep cast-iron skillet.",
    "3. Add the beef and brown it evenly for 4-5 minutes. Set aside. Cook in batches if needed.",
    "4. In the pan, heat the butter. Add the onion, rutabaga, celery and carrots and stir-cook for 5-7 minutes over medium-low heat until softened and translucent.",
    "5. Mix in the wine and jelly; bring to a boil and scrape the brown bits from the bottom. Stir in the stock and beef. Stir and add the garlic, thyme and bay leaf.",
    "6. Reduce heat to low, cover and simmer for about 1½ hours until the beef is cooked to satisfaction. Transfer the beef to a serving plate.",
    "7. Boil the mixture for 10 minutes until thickened to satisfaction. Mix with the beef, season to taste. Remove the bay leaf and thyme sprig.",
    "8. Serve with the potato cakes on top."
  ],
  "author": null
}