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": "BRAISED TURBOT STEAK with Blanquette Sauce and Green Vegetables",
  "description": "A sublime dish featuring braised turbot steak complemented by a rich blanquette sauce and vibrant green vegetables. Perfect for an elegant dinner.",
  "subtitle": "THE WINE VINTAGE CHAMPAGNE",
  "ingredients": [
    {
      "section": "BLANQUETTE SAUCE",
      "ingredients": [
        "1/2 TURBOT HEAD FROM 1 (3KG - 6 POUND 10 OUNCE) TURBOT",
        "500G 1 POUND 2 OUNCES VEAL BREAST",
        "1 CARROT",
        "1 STALK CELERY",
        "1/2 FENNEL BULB",
        "3 WHITE MUSHROOMS",
        "CHICKEN BROTH (SEE P. 245)",
        "1 BOUQUET GARNI",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "JUICE OF 1 LEMON"
      ]
    },
    {
      "section": "FISH",
      "ingredients": [
        "120ML 1/2 CUP OLIVE OIL",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "4 CLOVES GARLIC"
      ]
    },
    {
      "section": "GREEN VEGETABLES",
      "ingredients": [
        "12 MEDIUM GREEN ASPARAGUS SPEARS",
        "120G 4.23 OUNCES (3/4 CUP) PEAS",
        "150G 5.29 OUNCES BROCCOLI",
        "100G 3.53 OUNCES GREEN BEANS",
        "1/2 SUCRINE (BOSTON OR LITTLE GEM) LETTUCE HEART",
        "100G 3.53 OUNCES (3 1/2 CUPS) BABY SPINACH",
        "1 TABLESPOON OLIVE OIL",
        "30G 1.06 OUNCES (2 TABLESPOONS) BUTTER",
        "50ML 3 1/2 TABLESPOONS WHITE CHICKEN STOCK (SEE P. 246)",
        "100G 3.53 OUNCES (2/3 CUP) SHELLED BABY FAVA BEANS",
        "SALT"
      ]
    },
    {
      "section": "FINISHING",
      "ingredients": [
        "1 TABLESPOON WHIPPED CREAM"
      ]
    }
  ],
  "instructions": [
    "MAKE THE BLANQUETTE SAUCE.",
    "One day ahead, cut the head off the turbot and halve it; reserve the remaining turbot, covered in plastic wrap, in the refrigerator.",
    "Purge the head of impurities by soaking in cold water for 12 hours in the refrigerator.",
    "The day of serving, blanch the veal* breast for 3-4 minutes.",
    "Peel and chop the carrot, chop the celery, and slice the fennel; carefully wash, peel, and slice the mushrooms.",
    "When the veal is finished blanching, rinse in water.",
    "Put the vegetables, half fish head, and veal in a Dutch oven (cast-iron casserole), add chicken broth to cover, and the bouquet garni.",
    "Season with salt and pepper.",
    "Cook over medium heat for 45 minutes, skimming often.",
    "Immediately strain the cooking liquid through a conical strainer into a saucepan and reduce* until it gets thicker, then add the lemon juice.",
    "MAKE THE FISH.",
    "Preheat the oven to 160°C - 325°F (gas mark 3).",
    "Dress* the turbot: Remove the fins, and scale and clean the fish, then cut off the tail and halve along the backbone.",
    "Cut out 280g - 9.88 ounce fillet steaks and remove the skin with a filleting knife.",
    "Heat the olive oil in a Dutch oven and sear* the steaks on their cut sides.",
    "Add the butter and garlic, and baste the steaks.",
    "Finish cooking them by braising for 8 minutes in a little of the blanquette sauce.",
    "MAKE THE GREEN VEGETABLES.",
    "Separately, boil the asparagus, peas, broccoli, and green beans in a saucepan with salted water.",
    "Set aside*.",
    "Remove the stems from the lettuce and spinach leaves, and carefully wash the leaves; set aside.",
    "Cut off the asparagus tips, set aside, and puree the rest of the spears; set aside.",
    "In a sauté pan*, sweat the asparagus tips, peas, broccoli, and green beans in the olive oil for 5 minutes, without coloring.",
    "Add the butter and chicken stock, cover with a lid, and cook for 5 minutes.",
    "When the vegetables are glazed*, add the fava beans.",
    "Bind the contents of the pan with the asparagus puree, then add the spinach.",
    "Adjust the seasoning with salt.",
    "FINISHING.",
    "Arrange the green vegetables in the bottom of a dish and lay the turbot steaks with the garlic over them.",
    "Finish by adding the lettuce leaves.",
    "Lightly stir the whipped cream into the remaining blanquette sauce and drizzle over the steaks.",
    "Serve the rest of the sauce separately."
  ],
  "author": "BENOIT"
}