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": "CANNON OF SUCKLING LAMB",
  "description": "CANNON OF SUCKLING LAMB with Purple Mustard and Green Asparagus is a divine dish that combines succulent lamb with a creamy purple mustard and a crunchy crumb coating, exquisitely paired with tender green asparagus.",
  "subtitle": "with Purple Mustard and Green Asparagus",
  "ingredients": [
    {
      "section": "LAMB AND LAMB JUS",
      "ingredients": [
        "2 SHALLOTS",
        "2 SADDLES OF LAMB, DEBONED AND ROLLED INTO 2 SMALL ROASTS (CANNONS) BY THE BUTCHER",
        "BONES AND SCRAPS (TRIMMINGS) FROM THE LAMB, TRIMMINGS CUBED",
        "OLIVE OIL",
        "10 PEPPERCORNS",
        "4 SPRIGS THYME",
        "2 CLOVES GARLIC",
        "2 SPRIGS ROSEMARY",
        "3 LITERS 12 2/3 CUPS WHITE CHICKEN STOCK (SEE P. 246)"
      ]
    },
    {
      "section": "PURPLE MUSTARD AND CRUMB COATING",
      "ingredients": [
        "400G 14.11 OUNCES (2 2/3 CUPS) RED GRAPES",
        "3.53 OUNCES (1/3 CUP PLUS 1 TABLESPOON) WHOLE-GRAIN MUSTARD",
        "40G 1.41 OUNCES (1/3 CUP) ROASTED PINE NUTS",
        "2 CLOVES GARLIC CONFIT",
        "2 SPRIGS FLAT-LEAF PARSLEY",
        "100G 3.53 OUNCES (1 CUP) DRY BREAD CRUMBS",
        "30G 1.06 OUNCES (1/3 CUP ALMOND MEAL (GROUND ALMONDS))",
        "4 SPRIGS THYME",
        "SALT",
        "20ML 4 TEASPOONS OLIVE OIL"
      ]
    },
    {
      "section": "GARNISH",
      "ingredients": [
        "16 SPEARS GREEN ASPARAGUS (ABOUT 100G 3.53 OUNCES)",
        "SALT"
      ]
    },
    {
      "section": "FINISHING",
      "ingredients": [
        "OLIVE OIL",
        "100ML 1/3 CUP PLUS 1 TABLESPOON WHITE CHICKEN STOCK (SEE P. 246)",
        "30 G 1.06 OUNCES (2 TABLESPOONS) BUTTER",
        "SALT",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 180°C - 350°F (gas mark 4).",
    "Peel and mince the shallots.",
    "Brown the cannons, bones, and lamb trimmings in a Dutch oven (cast-iron casserole) over high heat with a little olive oil.",
    "Cook in the oven for 12 minutes, then remove the cannons and let rest.",
    "Transfer back to the stovetop and continue cooking the bones and trimmings until well browned.",
    "Defat, add the shallots, peppercorns, thyme, unpeeled garlic, and rosemary, and deglaze with the chicken stock.",
    "Cook for 30 minutes, then strain into a saucepan and reduce jus to a thick consistency and set aside for finishing.",
    "Puree the grapes in a blender and transfer to a saucepan.",
    "Reduce to a creamy consistency. Let cool.",
    "Add the mustard and set aside.",
    "Chop the pine nuts, crush the garlic confit, and mince the parsley leaves.",
    "Mix the bread crumbs with the almond meal, thyme, and salt.",
    "Add the chopped pine nuts, garlic confit, and parsley.",
    "Bind the coating mixture with the olive oil and set aside for finishing.",
    "Trim the asparagus spears to a uniform length, and remove the scales.",
    "Save two spears for slicing.",
    "Boil the asparagus for 10 minutes in heavily salted water. They should be tender.",
    "Shock in ice water, then set aside on a tray lined with paper towels.",
    "Brown the cannons well in a Dutch oven with olive oil to form a crisp outer crust, then untie them.",
    "Cover with a generous amount of purple mustard, cover the mustard completely with the crumb coating, and place in the oven for a few minutes to toast the crumbs.",
    "Reheat the asparagus in a saucepan with the chicken stock and butter.",
    "Season with salt and pepper.",
    "Arrange the cannons on a serving dish with the asparagus on the side.",
    "Use a mandoline slicer with safety guard to cut the two raw asparagus spears into fine slices.",
    "Season the slices with a little olive oil and fleur de sel, then lay them over the cooked spears.",
    "Finish by drizzling with the lamb jus and seasoning with fleur de sel and freshly ground pepper."
  ],
  "author": "BENOIT"
}