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": "EGGS EN MEURETTE",
  "description": "A delightful combination of poached eggs and meurette sauce.",
  "subtitle": "A delightful combination of poached eggs and meurette sauce.",
  "ingredients": [
    {
      "section": "MEURETTE SAUCE",
      "ingredients": [
        "150G 5.29 OUNCES CURED BACON",
        "80G 2.82 OUNCES GRELOT ONIONS OR SMALL PEARL ONIONS",
        "200G 7 OUNCES WHITE BUTTON MUSHROOMS",
        "65G 2.29 OUNCES (4 1/2 TABLESPOONS) BUTTER",
        "1 CLOVE GARLIC",
        "2 SPRIGS THYME",
        "500ML 2 CUPS RED WINE",
        "100ML 1/3 CUP PLUS 1 TABLESPOON BEEF JUS",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER"
      ]
    },
    {
      "section": "POACHED EGGS",
      "ingredients": [
        "50 ML 3 1/2 TABLESPOONS WHITE WINE VINEGAR",
        "8 FRESH EGGS"
      ]
    },
    {
      "section": "CROUTONS",
      "ingredients": [
        "3 SLICES SANDWICH BREAD",
        "100ML 1/3 CUP PLUS 1 TABLESPOON CLARIFIED BUTTER",
        "SALT"
      ]
    },
    {
      "section": "FINISHING",
      "ingredients": [
        "COARSELY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "Cut the bacon into small dice (lardons). Peel the onions. Remove the mushroom stems and wash the caps thoroughly. Melt 50g 1.76 ounces (3 1/2 tablespoons) butter in a Dutch oven (cast-iron casserole), then add the lardons. Brown them until golden, then add the onions to caramelize. Add the mushrooms, garlic, and thyme, and cook for 10 minutes, stirring occasionally.",
    "Pour the wine into a sauté pan*, bring to a boil, and flambé. Reduce by one-third, then add the beef jus and reduce by one-third again. Filter the sauce through a strainer (sieve) into a bowl, then whip* it with the remaining 15g - 0.53 ounce (1 tablespoon) butter. Add the vegetables and lardons to the sauce.",
    "Put 2 liters 8 1/2 cups water into a saucepan and add the vinegar. Bring to a simmer. Break each egg into a ramekin, and gently tip the eggs, one at a time, into the pan. Cook the eggs for 2 to 3 minutes and turn the eggs over. Check how cooked they are by pressing gently with your finger. Drain the eggs on paper towels.",
    "Cut each slice of bread into four triangles. Heat the clarified butter in a skillet or frying pan and toast the bread on both sides until golden. Drain on paper towels and season with salt.",
    "Make a bed with the vegetables and lardons in bowls. Arrange the poached eggs over the garnish and cover with a generous amount of meurette sauce. Add a pinch of coarsely ground pepper and arrange the croutons on top."
  ],
  "author": "ALLARD"
}