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": "Pot-au-feu",
  "description": "Pot-au-feu is a hearty and nutritious winter dish that brings together a variety of meats and vegetables, cooked slowly to create a rich, flavorful broth.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "500 g chuck steak",
        "500 g shoulder of beef",
        "500 g shin",
        "1 oxtail",
        "8 leeks",
        "3 yellow onions",
        "2 cloves",
        "1 kg of small turnips",
        "8 carrots",
        "1 head of celery",
        "1 kg of medium-sized potatoes",
        "1 celeriac",
        "1 tablespoon of coarse salt",
        "sea salt",
        "mignonette pepper",
        "3 cm of horseradish",
        "pickled gherkins",
        "pickled onions"
      ]
    }
  ],
  "instructions": [
    "Prepare the meat and vegetables",
    "Tie up 500 g chuck steak, 500 g shoulder of beef, 500 g shin and 1 oxtail as for a roast, keeping a long length of string (or get your butcher to do this for you).",
    "Peel and wash 8 leeks.",
    "Cut the green part of the leeks and make it into a bouquet garni by tying it up with a sprig of thyme and a bay leaf.",
    "Set aside the white parts of the leek.",
    "AD- Filter any leftover stock, put it in the fridge and the next day take off the film of fat that has formed.",
    "Then freeze the stock: you can use it for sauces.",
    "PN- Granted, this dish does take a long time to cook, but it's a really healthy winter dish!",
    "Peel 3 yellow onions, take 2 cloves and stick into two of the onions.",
    "Cook the meat",
    "Put all the meats in a stewpot.",
    "Cover well with water then bring to a boil.",
    "Drain and rinse under running water.",
    "Empty and dry the stewpot.",
    "Put the meat back in, attaching the strings to one of the handles, cover well with water, add the bouquet garni and onions and then add a tablespoon of coarse salt.",
    "Bring to a boil and cook gently for 2 hours 15 minutes, skimming regularly.",
    "Cook the vegetables",
    "Peel and wash 1 kg of small turnips, 8 carrots, 1 head of celery and 1 kg of medium-sized potatoes.",
    "Wash and cut 1 celeriac into eight wedges.",
    "Add them to the stewpot with the reserved white leeks after 2 hours 15 minutes, and then cook for a further 45 minutes.",
    "Use a knife to check when the vegetables are cooked.",
    "To finish the Pot-au-feu",
    "Turn off the heat and wait for about ten minutes.",
    "With a small ladle, remove the film of fat that has formed on the surface.",
    "Fish out the bouquet garni and throw it away.",
    "Take out the parcels of meat, put them in a large hot dish and remove the strings.",
    "Cut into thick slices.",
    "Take out all the whole vegetables with a slotted spoon and arrange alongside the meat.",
    "Season the pot-au-feu with sea salt and mignonette pepper.",
    "Then grate 3 cm of horseradish on top.",
    "Serve in the dish, with the stock in bowls, a small dish of sea salt and another of mignonette pepper, some pickled gherkins and pickled onions.",
    "You can make it in two stages: prepare the meat the day before (and then the fat will separate from the stock in the cold), then reheat the meat gently the next day while you are cooking the vegetables."
  ],
  "author": ""
}