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": "roast chicken",
  "description": "Get ready to enjoy a delicious herby roast chicken, perfectly roasted to bring out all the flavors with fresh herbs and aromatic spices.",
  "subtitle": "Herby",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 good free-range chicken",
        "a small bunch of parsley",
        "a small bunch of chervil",
        "a very small bunch of tarragon",
        "2 heads of pink garlic",
        "2 garlic cloves",
        "a pinch of mignonette pepper",
        "100 g of strained fromage blanc",
        "4 sprigs of thyme",
        "4 sprigs of rosemary",
        "2 tablespoons of olive oil",
        "half a glass (100 ml) of water"
      ]
    }
  ],
  "instructions": [
    "Get your butcher to spatchcock 1 good free-range chicken (severing the ends of the feet and wings, splitting the back lengthwise and flattening it out). Ask him also to crush the neck.",
    "Preheat the oven to 200 °C (gas mark 5 to 6).",
    "Wash and dry a small bunch of parsley, a small bunch of chervil and a very small bunch of tarragon. Chop the leaves and put them in a bowl. Don't throw away the stalks.",
    "Cut the tops off 2 heads of pink garlic, then take 2 garlic cloves from them, chop these and add them to the bowl along with a pinch of mignonette pepper and 100 g of strained fromage blanc. Salt and mix well.",
    "Push this herb preparation under the skin of the chicken through the opening in the neck. Push with the fingers until the flesh of the breast and legs is well covered. Then salt inside the bird.",
    "In a baking tray, spread out 4 sprigs of thyme, 4 sprigs of rosemary and the reserved herb stalks. Lay the chicken on this aromatic bed and distribute around it the giblets and garlic heads, with the cut side down.",
    "Brush with 2 tablespoons of olive oil and roast in the oven for 20 minutes.",
    "Then lower the heat to 180 °C (gas mark 4) and take out the garlic heads.",
    "Cook for a further 20 to 30 minutes (depending on the size of your chicken), basting fairly regularly.",
    "When the chicken is cooked, transfer it to a dish, cover with aluminium foil and allow to rest for 10 minutes.",
    "In the meantime, pour half a glass (100 ml) of water onto the baking tray and scrape up all the juices. Cut up the chicken and arrange the pieces on a serving dish.",
    "Drizzle the cooking juices over the chicken or serve separately."
  ],
  "author": ""
}