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": "Spring navarin of lamb",
  "description": "This dish, combining seasonal vegetables and lamb, is the epitome of spring. Using a pressure cooker makes it much faster to cook, but no less delicious.",
  "subtitle": "This dish, combining seasonal vegetables and lamb, is the epitome of spring.",
  "ingredients": [
    {
      "section": "The navarin of lamb",
      "ingredients": [
        "I carrot",
        "I stalk celery",
        "I onion",
        "I X 10 cm/4 in piece of leek",
        "I tomato",
        "sprig of tarragon",
        "splash of groundnut (peanut) oil",
        "20 g/4 oz butter",
        "500 g/1 lb 2 oz diced lamb shoulder",
        "50 ml/14 fl oz white wine",
        "750 ml/25 fl oz chicken stock",
        "fine salt",
        "black peppercorns"
      ]
    },
    {
      "section": "The spring vegetables",
      "ingredients": [
        "8 baby carrots",
        "8 baby leeks",
        "8 spring onions (scallions)",
        "100 g/3½ oz shelled petits pois",
        "20 g/4 oz butter",
        "fine salt"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "finely chopped tarragon"
      ]
    }
  ],
  "instructions": [
    "1-The navarin of lamb",
    "Trim the carrot and celery. Peel the onion. Thoroughly wash the leek, tomato and tarragon. Dice all the vegetables and the tomato. Heat the oil and butter in a pressure cooker over a high heat, then add the lamb and brown all over until well coloured. Carefully tilt the pressure cooker and pour off the fat from the lamb, then add the vegetables, tomato, tarragon and a few peppercorns. Add the white wine and simmer to reduce by three-quarters, then add the chicken stock. Close and seal the pressure cooker and follow the manufacturer's instructions for bringing it up to pressure. Once pressurized, cook on the 'vegetables' setting for 25 minutes, then remove from the heat and let the pressure drop slowly. It is important not to remove the lid too quickly or the rapid drop in pressure may damage the texture of the meat. Remove the meat using a slotted spoon and put it to one side. Keep the cooking liquid.",
    "2-The spring vegetables",
    "Wash and trim the carrots, leeks and spring onions. Cook each vegetable separately in boiling salted water for about 5 minutes, then refresh in iced water to preserve their texture and colour. Drain. A few minutes before serving, put all the vegetables in a frying pan, along with a little of the meat cooking liquid and a little butter. Bring to the boil, season with a little salt and cook for 3-4 minutes, letting the cooking liquid thicken slightly to coat the vegetables.",
    "3-The sauce",
    "Strain the lamb cooking juices through a fine sieve into a large saucepan and bring to the boil. Leave to reduce and concentrate to your desired consistency, then check and adjust the seasoning.",
    "4-Finishing off",
    "Add the meat and vegetables to the sauce and reheat very gently without allowing it to boil, stirring to make sure everything heats through evenly. Scatter over some finely chopped tarragon and serve immediately."
  ],
  "author": ""
}