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": "Lamb with Asparagus",
  "description": null,
  "subtitle": "Calm cooking for a spring day.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "40g butter",
        "450g cubed lamb (a tender cut, such as leg or fillet)",
        "250g small onions or large shallots",
        "2 tablespoons of plain flour",
        "150ml white wine",
        "800ml hot stock (can be vegetable, lamb or even chicken)",
        "300g asparagus spears",
        "salt and pepper",
        "200ml crème fraîche",
        "a handful of chervil leaves"
      ]
    }
  ],
  "instructions": [
    "Melt 40g butter in a deep casserole, add 450g cubed lamb (a tender cut, such as leg or fillet) and leave it to colour lightly for a few minutes over a moderate to high heat.",
    "Tossing it from time to time will help it colour evenly on all sides.",
    "Remove the meat from the pan and set aside on a plate.",
    "Peel 250g small onions or large shallots, keeping them whole but halving any that are bigger than an unshelled walnut.",
    "Add them to the casserole and let them brown lightly, tossing them occasionally so they colour fairly evenly.",
    "Return the lamb and any of its juices that have escaped to the pan.",
    "Dust 2 tablespoons of plain flour over the meat and onions and cook for a minute or two, stirring from time to time.",
    "Turn up the heat and pour in 150ml white wine.",
    "Leave the wine to bubble away till reduced by half, scraping at the crusty bits on the base of the pan with a wooden spatula as you go.",
    "Pour in 800ml hot stock (can be vegetable, lamb or even chicken) and bring to the boil, then lower the heat and leave to simmer, partly covered, for about 30 minutes, until the meat is tender but still has plenty of bite.",
    "Slice 300g asparagus spears into 2 or 3 short lengths and add to the pan with salt and pepper.",
    "Continue cooking for about 5 minutes, till the asparagus is tender.",
    "Stir in 200ml crème fraîche and a handful of chervil leaves.",
    "Check the seasoning and serve."
  ],
  "author": null
}