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": "Pork and Mango Kebabs",
  "description": null,
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "400g pork shoulder",
        "1 tablespoon of oil",
        "2 tablespoons of grain mustard",
        "black pepper",
        "salt",
        "1 ripe mango",
        "lemon"
      ]
    },
    {
      "section": "Lip-tingling pork, cool pomegranate-flecked yoghurt",
      "ingredients": [
        "half a small cucumber",
        "salt",
        "200ml yoghurt",
        "small handful of fresh mint leaves",
        "seeds from half a pomegranate",
        "black pepper",
        "200g cubed pork steaks",
        "half a teaspoon of sea salt flakes",
        "a quarter teaspoon of black peppercorns",
        "1 large, peeled clove of garlic",
        "olive oil"
      ]
    },
    {
      "section": "Miso pork kebabs",
      "ingredients": [
        "1 lightly heaped tablespoon of light (shiro) miso",
        "3 tablespoons of mirin"
      ]
    },
    {
      "section": "Greengage and honey",
      "ingredients": [
        "honey",
        "Dijon mustard",
        "salt",
        "greengages"
      ]
    }
  ],
  "instructions": [
    "Cut 400g pork shoulder into large cubes, about 3cm in diameter.",
    "Put them in a dish with a tablespoon of oil and 2 tablespoons of grain mustard, add a grinding of black pepper and plenty of salt and mix thoroughly so that each piece of meat is covered with a light coating of mustard.",
    "Peel a ripe mango.",
    "Remove the flesh from the stone in the largest pieces possible, then cut into large cubes, roughly the same size as the meat.",
    "Thread the pieces of meat and mango on to wooden or metal skewers, pushing the pieces close together.",
    "Brush a thin film of oil over a heavy, non-stick or cast-iron frying pan and place over a moderate heat.",
    "When the oil is hot, place the skewers in the pan and let the meat colour appetisingly, then turn and cook the other side.",
    "Check that the meat is cooked right through, then serve. (You may find a palette knife useful to slide under the meat and mango where it sticks slightly to the pan.) A fat squeeze of lemon will make it sing.",
    "Coarsely grate half a small cucumber then put into a colander and season generously with salt. Leave for 20 minutes, then squeeze out the excess water.",
    "Fold the cucumber into 200ml yoghurt, then stir in a small handful of fresh mint leaves, the seeds from half a pomegranate and a generous grinding of black pepper.",
    "Thread 200g cubed pork steaks on to flat wooden skewers.",
    "Using a pestle and mortar, mash half a teaspoon of sea salt flakes, a quarter teaspoon of black peppercorns and a large, peeled clove of garlic to a coarse-grained, wet powder, then rub all over the pork.",
    "Trickle lightly with olive oil, then grill, browning nicely on all sides. Eat with the pomegranate yoghurt.",
    "Put a lightly heaped tablespoon of light (shiro) miso in a small saucepan over a moderate heat. Pour in 3 tablespoons of mirin, then stir until the miso has dissolved.",
    "Toss the cubes of pork in the mixture, then thread on to wooden skewers and grill till the edges are deep glossy brown, turning from time to time.",
    "Brush the cubed pork with a mixture of honey and Dijon mustard and season generously with salt.",
    "Thread on to wooden skewers, alternating pork pieces with greengages. And cook as opposite."
  ],
  "author": null
}