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": "Pheasant Terrine, Wild Boar Terrine, Venison Terrine",
  "description": "Les terrines Benoit sont un succulent mélange de viandes préparées avec soin et une touche d'originalité. Chaque bouchée est un voyage au cœur des saveurs avec des ingrédients raffinés.",
  "subtitle": "TERRINES BENOIT",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 SHALLOT",
        "1 CLOVE GARLIC",
        "200G 7 OUNCES HEN PHEASANT MEAT",
        "270G 7 OUNCES HEN PHEASANT BREAST",
        "200G 7 OUNCES CHICKEN LIVERS",
        "30G 1.06 OUNCES PHEASANT LIVERS AND HEARTS",
        "250G 8.82 OUNCES PORK JOWLS",
        "LEAVES FROM SEVERAL SPRIGS THYME",
        "75G 2.65 OUNCES",
        "30G DUCK FOIE GRAS, CUBED",
        "1.06 OUNCES BARBERRIES",
        "40G 1.41 OUNCES CURED BACON, JULIENNED*",
        "1 (40G 1.41 OUNCE) EGG (SMALL)",
        "25G 0.88 OUNCE (1 1/2 TABLESPOONS) FRESH SOUR CREAM",
        "250G 8.82 OUNCES WILD FOREST MUSHROOMS (HORN OF PLENTY, CHANTERELLES)",
        "OLIVE OIL",
        "1 SHALLOT",
        "1 CLOVE GARLIC",
        "300G 10.58 OUNCES MARCASSIN (YOUNG WILD BOAR) SHOULDER",
        "250G 7 OUNCES PORK JOWLS",
        "200G 7 OUNCES PORK LIVER",
        "60G 2.12 OUNCES LARDO DI COLONNATA",
        "SEVERAL SPRIGS SAGE, CHOPPED",
        "1 (40G 1.41 OUNCE) EGG (SMALL)",
        "LEAVES FROM SEVERAL SPRIGS FLAT-LEAF PARSLEY",
        "2 SHALLOTS",
        "2 CLOVES GARLIC",
        "340G 12 OUNCES VENISON SHOULDER, PLUS 260G 9.17 OUNCES VENISON SHOULDER, CUBED",
        "300G - 10.58 OUNCES VENISON KIDNEYS AND LIVER",
        "140G 4.94 OUNCES PRUNES",
        "80G 2.82 OUNCES (1/2 CUP PLUS 1 1/2 TABLESPOONS) HAZELNUTS, ROASTED AND CHOPPED*",
        "6G 0.21 OUNCE (1 TABLESPOON) QUATRE ÉPICES SPICE BLEND",
        "3 JUNIPER BERRIES, CRUSHED",
        "1 (70G 2.57 OUNCE) EGG (JUMBO)",
        "50ML 3 1/2 TABLESPOONS COGNAC",
        "50 ML 3 1/2 TABLESPOONS PORT WINE",
        "50 ML 3 1/2 TABLESPOONS MADEIRA WINE",
        "50 ML 3 1/2 TABLESPOONS REDUCED GAME BIRD JUS (SEE P. 249)",
        "15G 0.53 OUNCE (2 1/2 TEASPOONS) SALT",
        "4G 0.14 OUNCE (2 TEASPOONS) BLACK PEPPERCORNS",
        "100ML 1/3 CUP PLUS 1 TABLESPOON DRY WHITE WINE",
        "100ML 1/3 CUP PLUS 1 TABLESPOON REDUCED PORK JUS (SEE P. 249)",
        "15G 0.53 OUNCE (2 1/2 TEASPOONS) SALT",
        "4G 0.14 OUNCE (2 TEASPOONS) BLACK PEPPERCORNS",
        "60ML 1/4 CUP PORT",
        "60ML 1/4 CUP RED WINE",
        "60ML 1/4 CUP REDUCED GAME JUS (SEE P. 249)",
        "15G 0.53 OUNCE (2 1/2 TEASPOONS) SALT",
        "4G 0.14 OUNCE (2 TEASPOONS) BLACK PEPPERCORNS",
        "3 PIECES CAUL FAT"
      ]
    }
  ],
  "instructions": [
    "MAKE THE PHEASANT TERRINE",
    "Peel the shallot and garlic. Cut a portion of the pheasant meat into cubes and set aside. Pass the rest of the meat, breast, chicken livers, pheasant livers and hearts, pork jowls, shallot, garlic, and thyme through a meat grinder (mincer) using the medium plate. In a large bowl, combine the ground meat mixture and the meat cubes with the foie gras, barberries, bacon, egg, and sour cream.",
    "MAKE THE WILD BOAR TERRINE",
    "Wash the mushrooms and sauté over high heat in a skillet or frying pan with a little olive oil. Drain well and set aside. Peel the shallot and garlic. Pass the boar shoulder, pork jowls, pork liver, shallot, and garlic through a meat grinder using the medium plate. In a large bowl, combine the ground meat and the mushrooms with the lardo, sage, egg, and parsley.",
    "MAKE THE VENISON TERRINE",
    "Peel the shallots and garlic. Pass the uncubed venison shoulder, kidneys and liver, shallots, and garlic through a meat grinder using the medium plate. In a large bowl, combine the ground meat with the shoulder cubes, prunes, roasted hazelnuts, spice blend, juniper berries, and egg.",
    "MAKE THE SEASONING AND FINISHING",
    "Preheat the oven to 180°C - 350°F (gas mark 4). Combine each preparation with the specified seasoning. Line 3 terrines with the pieces of caul fat and fill each of them with a different preparation. Cover with the overhanging caul fat. Place in the oven and cook until the terrines turn an attractive color. Lower the oven temperature to 100°C - 210°F (gas mark 1/4) and cook until the internal temperature reaches 65°C 150°F. Let cool and store for 1 week in the refrigerator before use."
  ],
  "author": "BENOIT"
}