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": "Rabbit rillettes",
  "description": "Perfect for summer, these delicious rabbit rillettes are cooked in the pressure cooker for tenderness, and then the chorizo and mint are stirred through at the end, to add spice and freshness. Try them with some cherry tomatoes for extra sweetness. These rillettes are also great as a filling for ravioli, and can be sterilized in jars if you want to keep them for longer than three days in the fridge.",
  "subtitle": "with chorizo and mint",
  "ingredients": [
    {
      "section": "The flavoured salt",
      "ingredients": [
        "1 teaspoon Voatsiperifery pepper",
        "1 teaspoon pink peppercorns",
        "100 g/3½½ oz coarse grey salt",
        "1 garlic clove",
        "sprig of thyme",
        "1 bay leaf"
      ]
    },
    {
      "section": "The rabbit rillettes",
      "ingredients": [
        "2 rabbit legs",
        "1 onion",
        "large knob of butter",
        "splash of olive oil",
        "500 ml/18 fl oz vegetable stock",
        "50 g/14 oz cooked foie gras",
        "50 g/14 oz chorizo",
        "sprig of mint",
        "fine salt, freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "Using a pestle and mortar, crush the Voatsiperifery pepper and pink peppercorns, then mix with the coarse salt, the peeled and crushed garlic, the thyme leaves and the chopped bay leaf. Put to one side.",
    "Put the rabbit legs in a non-metallic dish and cover with the flavoured salt, then leave to marinate somewhere cool for 2 hours. Remove the legs from the salt, rinse under cold running water and dry with a clean tea towel. Peel and finely chop the onion.",
    "Heat the butter and oil in a pressure cooker over a medium heat. Add the chopped onion and cook, stirring, for 2-3 minutes, without letting it colour. Add the rabbit legs, turn up the heat, and brown them all over. Pour in the vegetable stock, then close the pressure cooker and follow the manufacturer's instructions for bringing it up to pressure. Once pressurized, cook for 30 minutes. When the time is up, remove from the heat and let the pressure drop before opening.",
    "Remove the meat from the pressure cooker, then strain the cooking juices through a sieve. Use a fork to shred the meat, removing all the bones and adding a little of the strained cooking juices to moisten. Stir in the diced foie gras, thinly sliced chorizo and finely chopped mint. Season with salt and pepper and chill. Serve chilled with wholemeal toast."
  ],
  "author": ""
}