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": "Blackberry Zinfandel Braised Short Ribs",
  "description": "Elegant Napa Rose, named after California's most famous valley of vineyards, serves this hearty dish that's perfect for an informal dinner party. You can make this long-simmered creation a day ahead and then reheat.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "12 (6- to 8-ounce) bone-in short ribs",
        "coarse salt, to taste",
        "cracked black pepper, to taste",
        "1/4 cup olive oil",
        "1 large onion, diced",
        "2 large carrots, coarsely sliced",
        "1 (4-inch) fennel bulb, sliced",
        "1 bottle red Zinfandel",
        "4 cups veal demi-glace (available at gourmet markets)",
        "2 cups chicken stock",
        "1 (14-ounce) bag frozen blackberries, thawed",
        "4 fresh thyme sprigs",
        "5 fresh sage leaves",
        "1/2 pint fresh blackberries, for garnish"
      ]
    }
  ],
  "instructions": [
    "Season short ribs with salt and pepper; refrigerate for 1 hour.",
    "Heat olive oil in a large sauté pan over medium-high heat.",
    "Brown seasoned short ribs on all sides.",
    "Remove from pan and set aside.",
    "Add the onion, carrots, and fennel to the sauté pan.",
    "Reduce heat to medium and slowly brown vegetables, stirring occasionally.",
    "Once all vegetables are evenly browned, add Zinfandel and simmer until the liquid is reduced by 75 percent.",
    "Transfer vegetable-wine mixture and short ribs into a stock pot.",
    "Add demi-glace, chicken stock, thawed blackberries, thyme, and sage to the short ribs and wine. There should be enough liquid to cover the ribs completely.",
    "Bring to a boil; reduce heat to a slow simmer. Continue simmering for 3 hours, or until ribs are tender.",
    "Remove ribs from liquid and remove bones from the short ribs.",
    "Place ribs in serving pan, cover with foil, and set aside.",
    "Continue simmering liquid until reduced to sauce consistency, about 20 minutes.",
    "Strain sauce if desired, or simply remove herbs.",
    "Ladle over short ribs and garnish with fresh blackberries."
  ],
  "author": "Napa Rose Disney's Grand Californian Hotel & Spa"
}