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": "Spiced Cooking Broth (Stock)",
  "description": "Every couple of months, my father buys a whole lamb and spends the entire afternoon trimming and organizing the meat for different uses; my mother then boils the bones to make a rich, spicy broth (stock), which serves as the base for many of our non-vegetarian meals. The recipe here is for chicken broth, but it can be substituted with beef or lamb.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 tablespoons olive oil",
        "2-3 pieces of mastic",
        "3 bay leaves",
        "2 cinnamon sticks",
        "10 allspice berries",
        "10 black peppercorns",
        "5 cloves",
        "4-5 cardamom pods",
        "1 stewing chicken, jointed into 8 pieces",
        "1 onion",
        "2 cloves garlic",
        "2 tablespoons salt"
      ]
    }
  ],
  "instructions": [
    "Heat the olive oil in a heavy stockpot over high heat.",
    "When hot, add the mastic pieces (this helps eliminate any unpleasant meat odour) and the whole spices.",
    "Add the chicken pieces, skin side down, and sear until a golden brown color, about 3 minutes each side.",
    "Add the onion and garlic and toss everything together.",
    "Add 10 cups (4/4 pints/2.5 liters) water and the salt and bring to a boil.",
    "Boil for 5 minutes, skimming off any scum that rises to the surface, then reduce the heat to medium-low and simmer for 1-1½ hours, or until the chicken is cooked through but not falling apart.",
    "Take out the chicken pieces and set aside. They can either be broiled (grilled) or refrigerated to use later in salad or soup.",
    "Allow the broth (stock) to cool slightly before straining through a fine-mesh strainer to discard the aromatics.",
    "Cool completely before storing in airtight containers. This stock will keep for up to 4 days in the refrigerator, or can be frozen for up to 6 months."
  ],
  "author": null
}