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": "Casarecce with brawn and onions in vinegar",
  "description": "AD- An attractive mix of flavour and colours. Prepare the onions in vinegar the day before if you don't have a lot of time. And make a large quantity while you are at it, as they keep very well in their vinegar. PN- Brawn is low in lipids (fat) and cholesterol, but high in protein and it contains quite a lot of B group vitamins. As for the onions, they supply lots of antioxidants.",
  "subtitle": "An attractive mix of flavour and colours.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 red onions",
        "200 ml of red wine vinegar",
        "1 teaspoon of caster sugar",
        "10 black peppercorns",
        "the peel of one orange",
        "250 g of casarecce",
        "4 small onions with stalks",
        "1 tablespoon of capers",
        "200 g of brawn",
        "olive oil"
      ]
    }
  ],
  "instructions": [
    "Prepare the onions in vinegar",
    "Peel 2 red onions and cut into 8 wedges.",
    "Pour 200 ml of red wine vinegar and 1 teaspoon of caster sugar into a pan and bring to a boil.",
    "Add 10 black peppercorns and the peel of one orange.",
    "Turn the heat down to minimum and allow to infuse for 5 minutes.",
    "Then add the onion wedges and simmer gently for approximately 20 minutes.",
    "Set them aside in a bowl and allow to cool.",
    "Prepare the pasta",
    "Immerse 250 g of casarecce in salted boiling water and cook for 8 to 10 minutes (according to the directions on the packaging).",
    "While this is cooking, cut 200 g of brawn into long narrow strips (about 5 cm x 5 mm).",
    "Peel and wash 4 small onions with stalks, keeping 10 cm of green stalk.",
    "Cut the green stalks into thin slices and cut the bulbs into fine wedges.",
    "Sweat the bulbs in a flameproof casserole dish with a splash of olive oil for 2 minutes, then add 1 tablespoon of capers and the strips of brawn, mixing well as you add them.",
    "Cook gently for 1 to 2 minutes, until the brawn melts.",
    "Then add the red onion wedges and stir in gently.",
    "Drain the pasta, tip it into the casserole dish and stir.",
    "Add the chopped onion stalks.",
    "Drizzle over a little olive oil and 4 full tablespoons of the onion vinegar.",
    "Stir well to coat the pasta.",
    "Transfer to a hot dish or serve straight from the casserole dish."
  ],
  "author": ""
}