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": "Navarin of Suckling Lamb Shoulder with New Potatoes",
  "description": "Navarin is a hearty and flavorful classic French stew, featuring tender lamb shoulder and a medley of fresh vegetables. The dish is perfect for a family gathering or a cozy dinner party.",
  "subtitle": "A classic French dish with tender lamb and vegetables.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1.2 kg 2 pounds 10 ounces lamb shoulder",
        "2 yellow onions",
        "50 g",
        "1 carrot",
        "2 cloves garlic",
        "olive oil",
        "1.76 ounces (3 1/2 tablespoons) butter",
        "2 teaspoons tomato paste",
        "30 ml 2 tablespoons dry white wine",
        "200 ml white chicken stock",
        "fine gray sea salt",
        "pepper",
        "1 bouquet garni",
        "1 kg 2 pounds 4 ounces Ratte or fingerling potatoes",
        "100 g 3.53 ounces grelot or pearl onions",
        "8 carrots, with greens",
        "1.5 liters 6 1/3 cups white chicken stock",
        "30 ml",
        "3 cloves garlic",
        "3 sprigs thyme",
        "salt",
        "freshly ground pepper",
        "2 tablespoons olive oil",
        "30 g 1.06 ounces (2 tablespoons) butter",
        "fine gray sea salt",
        "fleur de sel"
      ]
    }
  ],
  "instructions": [
    "Remove the bones, nerves, and fat from inside the shoulder. Cut the shoulder into uniform pieces.",
    "Peel and dice the onions and carrot.",
    "Peel and chop the garlic.",
    "Heat a little oil in a Dutch oven (cast-iron casserole) and sear the lamb.",
    "When the pieces are well browned, transfer them to a plate and defat the pan.",
    "Add the butter, and brown the onions and carrot.",
    "Incorporate the tomato paste and garlic.",
    "Cook for a few minutes over low heat, stirring regularly.",
    "Return the lamb pieces to the pan.",
    "Deglaze with the wine and moisten with the chicken stock.",
    "Season with salt and pepper, and add the bouquet garni.",
    "Bring to a boil, cover with a lid, and simmer for 1 hour 30 minutes.",
    "Remove the meat from the Dutch oven and filter the sauce through a fine conical strainer (sieve) into a saucepan.",
    "Reduce the sauce by half over low heat.",
    "Adjust the seasoning and return the meat to the Dutch oven.",
    "Peel the potatoes, onions, and carrots, then cut them into pieces.",
    "Put the potatoes into a Dutch oven, cover with the chicken stock, add one clove garlic, one sprig thyme, and season with salt and pepper.",
    "Cover with a lid and cook for 20 minutes.",
    "Prick the potatoes with a knife tip to check for doneness. They should still be a little firm.",
    "Brown the onions and carrots in separate saucepans each with 1 tablespoon olive oil.",
    "Season with salt and pepper, then add one unpeeled garlic clove and one sprig of thyme to each pan.",
    "Divide the remaining chicken stock among each pan, cover each with a lid, and cook for 15 minutes.",
    "When the vegetables are tender, remove the lids and glaze.",
    "Transfer the vegetables to a plate and set aside, keeping warm.",
    "Melt the butter in a hot skillet or frying pan and brown the potatoes.",
    "Set aside and keep warm.",
    "Cover the lamb with a generous amount of sauce.",
    "Add the potatoes, onions, and carrots and simmer for 10 minutes.",
    "Serve very hot."
  ],
  "author": "Allard"
}