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": "Thai Turkey Larb",
  "description": "Larb is a traditional Thai dish that is very light and refreshing. It has almost no fat and is full of flavor. If you like it spicier, increase the chile sauce, or serve it with sliced Thai chiles. Use a food processor or mini chopper to mince the ginger and chop the red onion. I encourage you to make the fresh, preservative-free, spicy Asian chile sauce given here. It will knock your socks off. Use serrano, Thai, jalapeño, habanero, or Fresno chiles, or a combination of several. I make it with serrano or Thai chiles combined with habaneros, but I'm a hot sauce fanatic.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 stalk fresh lemongrass",
        "1 teaspoon canola oil",
        "½ cup finely chopped red onion",
        "1 teaspoon minced ginger",
        "1½ pounds ground dark meat turkey",
        "1/4 cup chicken broth",
        "2 green onions, white and green parts, chopped",
        "½ teaspoon salt",
        "2 tablespoons chopped cilantro",
        "2 tablespoons chopped fresh mint",
        "1 teaspoon Sriracha or Thai Chile Sauce",
        "2 tablespoons freshly squeezed lime juice",
        "1 tablespoon freshly squeezed lemon juice",
        "1 tablespoon mirin",
        "12 butter lettuce leaves",
        "Jasmine rice or sticky rice for serving (optional)"
      ]
    },
    {
      "section": "THAI CHILE SAUCE",
      "ingredients": [
        "6 ounces fresh hot chiles",
        "4 large cloves garlic",
        "1 teaspoon fine sea salt",
        "2 tablespoons sugar",
        "2 tablespoons white vinegar"
      ]
    }
  ],
  "instructions": [
    "Cut the thick bottom of the lemongrass stalk into a 4-inch piece. Peel off the outer leaves if dry, then crush the piece with the flat side of your knife or a mallet, cut in half lengthwise, and finely chop crosswise.",
    "Heat the canola oil in a large pan over medium-high heat. Add the onion, ginger, and lemongrass and cook for 2 minutes. Add the ground turkey and chicken broth and cook for 5 minutes, until the turkey is no longer pink.",
    "Reduce the heat to medium, add the green onions and salt, and cook for 2 minutes. Stir in the cilantro and mint.",
    "In a bowl, combine the chile sauce, lime juice, lemon juice, and mirin, stirring well. Add to the turkey, toss, and adjust the salt to taste.",
    "Serve with lettuce leaves and rice, spooning the larb into the leaves and bundling up to eat.",
    "Stem the chiles and chop them into pieces. Combine with the garlic, salt, sugar, and vinegar in a mini chopper or food processor. Pulse until pureed.",
    "Transfer to a small saucepan, bring to a simmer over medium heat, and cook for 5 minutes. Remove from the heat and set aside to cool. Transfer to a glass jar, cover tightly, and store in the fridge. Makes about ½ cup that will keep for several weeks, covered, in the refrigerator."
  ],
  "author": ""
}