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": "CIVET OF WILD BOAR",
  "description": "A rich and delicious civet of wild boar, slow-cooked with chestnuts, porcini mushrooms, and crabapples for a gourmet experience.",
  "subtitle": "with Chestnuts, Porcini, and Crabapples",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1.5KG 3 POUNDS 4 OUNCES MARCASSIN (YOUNG WILD BOAR) HAUNCH",
        "2 CARROTS",
        "1 WHITE ONION",
        "2 SHALLOTS",
        "2 CELERY STALKS",
        "OLIVE OIL",
        "3 CLOVES GARLIC",
        "1 BOUQUET GARNI",
        "7 JUNIPER BERRIES",
        "3 CLOVES",
        "2 LITERS 8 1/2 CUPS RED WINE",
        "SALT",
        "100ML 1/3 CUP PLUS 1 TABLESPOON AGED RED WINE VINEGAR",
        "100ML 1/3 CUP PLUS 1 TABLESPOON PIG'S BLOOD",
        "30G 1.06 OUNCES (2 TABLESPOONS) BUTTER",
        "20ML 4 TEASPOONS SHERRY VINEGAR",
        "FRESHLY GROUND PEPPER",
        "4 CRABAPPLES",
        "0.35 OUNCE (3/4 TABLESPOON) BUTTER",
        "5 YOUNG PORCINI (CEPS)",
        "12 CHESTNUTS, COOKED"
      ]
    }
  ],
  "instructions": [
    "One day ahead, cut the haunch into large pieces. Peel and cut the carrots, onion, and shallots into mirepoix* with the celery.",
    "Heat a little olive oil in a Dutch oven (cast-iron casserole) and sweat* the mirepoix and unpeeled garlic.",
    "Add the bouquet garni, juniper berries, and cloves.",
    "Add the wine and bring to a boil.",
    "Transfer to a container and let cool.",
    "Put all the meat pieces into a deep dish and cover with the marinade.",
    "Cover with plastic wrap and marinate for 24 hours in the refrigerator.",
    "The day of serving, drain the meat pieces and vegetables, including the aromatics, separately.",
    "Collect the marinade liquid and set aside.",
    "Season the meat with salt.",
    "Heat a little olive oil in a Dutch oven.",
    "Pat the meat pieces dry with paper towels, then brown them on all sides.",
    "Add all the vegetables from the marinade, except the bouquet garni, and sweat them; reserve the bouquet garni.",
    "Deglaze* with the vinegar and reduce* for several minutes.",
    "Add the marinade liquid and the bouquet garni.",
    "Bring to a boil, skim regularly, cover with a lid, and cook for 30 minutes.",
    "Preheat the oven to 150°C - 300°F (gas mark 2).",
    "Put the covered Dutch oven into the oven and cook for about 2 hours.",
    "Remove from the oven and rest for 30 minutes.",
    "Transfer the meat to another dish and filter the cooking liquid through a strainer (sieve) into a saucepan.",
    "Bring the cooking liquid to a boil.",
    "Remove from heat, add the blood and butter, and beat*.",
    "Season with the sherry vinegar and a turn of the pepper mill.",
    "Quarter the apples and remove the seeds.",
    "Brown them in a little olive oil in a hot skillet or frying pan, then finish with the butter to caramelize well.",
    "Scrape the stems of the porcinis with a knife and clean them by wiping with a damp cloth.",
    "Set aside three whole porcinis for finishing, and cut the other two in half and sauté in olive oil.",
    "Gently heat the civet in a Dutch oven with the civet sauce.",
    "Set the oven temperature to 150°C - 300°F (gas mark 2) and heat the mushrooms, apples, and chestnuts together.",
    "Thinly slice the whole porcinis.",
    "Arrange the meat pieces in a serving dish with the garnish.",
    "Cover generously with sauce, and the slices of mushroom.",
    "Finish by seasoning with a turn of the pepper mill."
  ],
  "author": "AUX LYONNAIS"
}