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 confit and mint tortellini with crushed lemon courgettes",
  "description": "Making this filled pasta is very simple, but you need to do it carefully. The secret to its success lies in getting the texture of the meat filling just right, and balancing its richness with fresh herbs and lemon.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "500 g/1 lb 2 oz plain (all purpose) or 'oo' flour",
        "2 whole eggs + 4 egg yolks",
        "fine salt",
        "1 onion",
        "knob of butter",
        "splash of olive oil",
        "½ boned shoulder of lamb (about 600 g/1 lb 5 oz)",
        "500 ml/18 fl oz vegetable stock",
        "sprig of thyme",
        "sprig of bay leaves",
        "1 garlic clove",
        "sprig of mint",
        "2 large courgettes (zucchini)",
        "100 ml/32 fl oz vegetable stock",
        "zest of 1 unwaxed lemon",
        "pinch of fine salt",
        "50 ml/1% fl oz hot vegetable stock",
        "50 g/14 oz butter",
        "a few mint leaves"
      ]
    }
  ],
  "instructions": [
    "1- The pasta dough Follow the recipe for ravioli dough on p. 346 (step 1).",
    "2 The lamb confit Peel and finely chop the onion. Heat the butter and olive oil in a pressure cooker over a medium heat. Add the chopped onion and cook for 2-3 minutes without letting it colour, stirring all the time. Season the shoulder of lamb with salt and pepper. Increase the heat to high, add the lamb to the onion and brown it all over. Add the vegetable stock, thyme, bay and peeled garlic clove. Follow the manufacturer's instructions for bringing the cooker up to pressure, then cook for 40 minutes. At the end of the cooking time, remove from the heat and let the pressure drop slowly. Remove the meat from the cooker, then strain the cooking juices through a fine sieve. Shred the meat with a fork and place in a large bowl. Add a little of the cooking juices and the finely chopped mint and mix well. Season with salt and pepper if necessary, then set aside somewhere cool.",
    "3-The crushed lemon courgettes Cut the courgettes in half lengthways, and then into quarters. Finely slice the quarters, then put in a saucepan with the olive oil and cook gently for about minutes. Season with salt, add the vegetable stock and bring to the boil. When the stock has evaporated and the courgettes are soft, take the pan off the heat. Crush the courgettes with a fork, then add the grated lemon zest and a pinch of salt.",
    "4- Making the tortellini Roll out the pasta dough very thinly and use a pastry-cutter to cut out 8 cm/3% in circles. Shape the tortellini following the step-by-step method on p. 358.",
    "5-Cooking the tortellini Bring a pan of salted water to the boil, then cook the tortellini for 2-3 minutes. Carefully remove the tortellini from the pan with a slotted spoon. Put them in a large bowl with the stock and the butter and toss together gently.",
    "6- Plating up Put a pastry cutter on each plate, fill with the crushed lemon courgettes to a depth of about 1-2 cm/-% m, then remove the pastry cutter. Place the hot cooked tortellini on top and decorate with a few mint leaves."
  ],
  "author": "Homemade"
}