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": "Pig and Fig",
  "description": null,
  "subtitle": "Pork chops with cider and figs",
  "ingredients": [
    {
      "section": "Pig and Fig",
      "ingredients": [
        "2 pork chops",
        "250ml dry cider",
        "4 small figs",
        "Butter",
        "A little chopped thyme or rosemary (optional)"
      ]
    },
    {
      "section": "Pork chops with pears",
      "ingredients": [
        "Pork chops",
        "Sliced, unpeeled pears",
        "Butter",
        "Oil",
        "A small wine glass of vegetable stock",
        "A small wine glass of perry or cider",
        "Chicory and walnuts (for salad)"
      ]
    },
    {
      "section": "Pork chops with plums and rosemary",
      "ingredients": [
        "2 large pork chops",
        "1 tablespoon rosemary leaves",
        "A thick slice of butter",
        "Salt",
        "Black pepper",
        "4 halved and stoned plums"
      ]
    }
  ],
  "instructions": [
    "Pig and Fig:",
    "Season 2 pork chops.",
    "Melt a little butter in a shallow pan and once it starts to sizzle, brown the chops on each side.",
    "Pour in 250ml dry cider, let it bubble, then lower the heat, halve 4 small figs, add them to the pan and cover with a lid.",
    "Continue cooking for about 5 minutes, then remove the lid and let the cider reduce by about half.",
    "Pork chops with pears:",
    "Cook pork chops in a little butter and oil in a shallow pan.",
    "As the chops start to colour, add sliced, unpeeled pears and continue cooking till tender and translucent.",
    "Remove the chops and fat, then add a small wine glass of both vegetable stock and perry or cider, reduce by bubbling, then spoon over the chops.",
    "Serve with a salad of chicory and walnuts.",
    "Pork chops with plums and rosemary:",
    "Finely chop a tablespoon of rosemary leaves, then mash them with a thick slice of butter, a little salt and some black pepper.",
    "Melt half of the butter in a shallow pan, then, once it starts to sizzle, add 2 large pork chops and let them colour nicely on both sides.",
    "Keep the heat moderate to low whilst they cook right through.",
    "As the chops approach the end of their cooking time, add 4 halved and stoned plums and the rest of the rosemary butter.",
    "Once they are soft and the pork cooked, serve."
  ],
  "author": null
}