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": "Oxtail Parmentier with sweet potato mash",
  "description": "Rediscover the great pleasure of a classic that is both homely and sophisticated. Make sure you use oxtail, not another cut of beef- it will make all the difference to the flavour.",
  "subtitle": "Rediscover the great pleasure of a classic that is both homely and sophisticated.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "½ oxtail, cut into slices",
        "oil",
        "butter",
        "100 g/3½ oz diced onion, carrot, leek and celery",
        "I clove",
        "50 ml/14 fl oz Cognac",
        "250 ml/9 fl oz red wine",
        "1 litre/14 pints brown stock",
        "I generous tablespoon chopped parsley",
        "fine salt, freshly ground pepper",
        "600 g/1 lb 5 oz sweet potatoes",
        "300 g/10½ oz potatoes",
        "2 large knobs of butter",
        "50 ml/14 fl oz cream",
        "3 tablespoons breadcrumbs",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1-The oxtail",
    "In a pressure cooker, brown the oxtail in a little oil and butter for 5 minutes.",
    "Add the diced vegetables and cook for 2-3 minutes.",
    "Skim off any excesss fat, then add the clove and pour in the Cognac, wine and stock.",
    "Follow the manufacturer's instructions for bringing the cooker up to pressure, then cook the oxtail for 45 minutes.",
    "Remove from the heat at the end of the cooking time and leave to cool for 15-20 minutes before opening the pressure cooker.",
    "Drain the oxtail, reserving the cooking juices, and leave to cool for 15 minutes.",
    "Remove the meat from the bones with your fingers, then shred it with a fork.",
    "Place the meat in a large bowl and add a ladleful of the degreased cooking juices, along with the parsley.",
    "Season with salt and pepper, mix well, then put to one side.",
    "2-Sweet potato mash",
    "Wash and peel both the sweet potatoes and the potatoes.",
    "Put them in a saucepan of cold salted water, bring to the boil and simmer for 20-25 minutes, or until tender.",
    "Drain, then push through a mouli or potato ricer.",
    "Mix with the butter and cream, then season with a little salt.",
    "3-Finishing off",
    "Put the oxtail mixture in the base of a gratin dish, then cover with the mash.",
    "Sprinkle over the breadcrumbs and cook in an oven preheated to 180°C (350°F; gas mark 4) for 15-20 minutes.",
    "Serve hot."
  ],
  "author": ""
}