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": "COUNTRY-STYLE VEGETABLES",
  "description": "A delightful mix of country-style vegetables enhanced by a flavorful pot-au-feu broth, elevating any dining experience.",
  "subtitle": "Cooked with Pot-au-Feu Broth, Aged Vinegar, and Fleur de Sel",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1.5KG 3 POUNDS 4 OUNCES BEEF PLATE",
        "1 CARROT",
        "1 STALK CELERY",
        "1 LEEK",
        "2 YELLOW ONIONS",
        "1 MARROW BONE",
        "COARSE GRAY SEA SALT",
        "15 BLACK PEPPERCORNS",
        "1 BOUQUET GARNI",
        "2 SAVOY CABBAGE LEAVES",
        "4 MEDIUM CARROTS, WITH GREENS",
        "4 GOLDEN BALL TURNIPS",
        "4 PURPLE-TOP WHITE GLOBE TURNIPS",
        "4 CELERY HEARTS",
        "4 PENCIL-THIN LEEKS",
        "200G 7 OUNCES CELERIAC (ABOUT 1 MEDIUM)",
        "COARSELY GROUND PEPPER",
        "FLEUR DE SEL",
        "100ML 1/3 CUP PLUS 1 TABLESPOON AGED RED WINE VINEGAR",
        "50ML 3 1/2 TABLESPOONS OLIVE OIL"
      ]
    }
  ],
  "instructions": [
    "Completely defat the meat.",
    "Peel the carrot and celery.",
    "Split the leek lengthwise and wash thoroughly.",
    "Peel and halve the onions lengthwise, and char them in a skillet or frying pan.",
    "Blanch the meat for 5 minutes in boiling water, then rinse in clean water.",
    "Put the meat, marrow bone, gray sea salt, carrot, celery, leek, charred onions, peppercorns, and bouquet garni in a stockpot.",
    "Place a piece of parchment paper cut to size over the ingredients to ensure that they remain completely immersed, and cover with water.",
    "Simmer for 4 hours.",
    "Filter the broth, one ladle at a time, through a conical strainer (sieve) into a saucepan, then set aside.",
    "Remove the thick central rib of the cabbage leaves, and cut the leaves into large triangles.",
    "Peel and turn the carrots and turnips, leaving their greens intact.",
    "Halve the celery hearts lengthwise.",
    "Thoroughly wash the leeks to remove all grit, and trim them to keep only one-third of the green parts.",
    "Peel the celeriac.",
    "Cut out a 3cm - 1 1/4 inch-thick slice and cut this into triangles with 5cm - 2 inch sides.",
    "Bring the beef broth to a boil in a saucepan and poach each vegetable separately.",
    "Prick with a knife tip to check for doneness: They should be very tender.",
    "Shock quickly in ice water, then set aside.",
    "Reduce the broth and season it well with coarsely ground pepper and fleur de sel.",
    "Reheat all of the vegetables in it.",
    "Transfer the vegetables to a serving bowl.",
    "Season the reduced broth with the vinegar and oil.",
    "Dress the vegetables with the beef broth vinaigrette."
  ],
  "author": "BENOIT"
}