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": "Shoulder of kid goat with sorrel and fondant potatoes",
  "description": "I love the contrasts in this dish: the sharpness of sorrel rolled in tender goat meat that melts in the mouth, plus the rich jus, all of which reminds me of family meals when I was a child. With a few fondant potatoes, covered in the sauce, this is a delight.",
  "subtitle": "A delightful dish with contrasts of flavors.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "Shoulder of kid goat, about 750 g/1 lb 10 oz",
        "14 bunch of sorrel",
        "splash of groundnut (peanut) oil",
        "25 g/1 oz butter",
        "700 ml/24 fl oz vegetable stock",
        "1 garlic clove",
        "sprig of thyme",
        "1 small bay leaf",
        "zest of 1 orange",
        "fine salt, freshly ground pepper",
        "300 g/10 oz new potatoes",
        "500 g/1 lb 2 oz salted butter",
        "1 crushed garlic clove",
        "sprig of thyme",
        "1 small bay leaf",
        "1 tablespoon finely chopped sorrel",
        "zest of 1 orange"
      ]
    }
  ],
  "instructions": [
    "1 The shoulder of kid goat Carefully wash and dry the sorrel leaves, then generously season the inside of the kid goat shoulder with salt and pepper. Lay the sorrel leaves nice and flat over the meat, then roll the shoulder up into a sausage shape and tie it, like a joint, with kitchen string. Heat the oil and butter in a pressure cooker, add the meat and brown all over, making sure it doesn't burn. Carefully tilt the pressure cooker to pour off the oil from the meat, then add the vegetable stock, garlic, thyme, bay and orange zest. Following the manufacturer's instructions, bring the cooker up to pressure and cook for 40 minutes. Remove from the heat and let the pressure drop slowly. Take out the meat, then strain the cooking juices through a sieve. Check and adjust the seasoning as necessary.",
    "2-The confit new potatoes Wash and lightly scrub the potatoes to remove their thin skins. Melt the butter in a saucepan, then add the garlic, thyme and bay. Immerse the potatoes in the butter (they should be completely covered) and leave to cook at a simmer for about 10-15 minutes they should be meltingly soft. Remove them from the pan with a slotted spoon.",
    "3-Finishing off A few minutes before serving, put a little of the goat-cooking juices with the drained potatoes in a frying pan. Cook until the juices are thick enough to coat the potatoes, stirring gently throughout. Add the finely chopped sorrel, then check and adjust the seasoning as necessary. Slice the goat, then warm a little oil in a frying pan over a high heat and sear the goat slices on each side. Put some potatoes and a couple of slices of goat on each plate, sprinkle with the orange zest and pour over a little of the hot cooking juices. Serve immediately."
  ],
  "author": ""
}