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": "PHEASANT with Cabbage and Chestnuts",
  "description": "A delicious and elegant dish combining tender pheasant, savory cabbage, and sweet chestnuts. Perfect for special occasions.",
  "subtitle": "A RED BURGUNDY, SUCH AS PERNANI VERGELESSES",
  "ingredients": [
    {
      "section": "CHESTNUT SAUCE",
      "ingredients": [
        "300G 10.58 OUNCES CHESTNUTS",
        "50G 1.76 OUNCES (1/4 CUP) GOOSE FAT",
        "2 TABLESPOONS SUGAR",
        "1 CELERY STALK",
        "250ML 1 CUP CHICKEN JUS (SEE P. 250)",
        "FINE GRAY SEA SALT",
        "500ML 2 CUPS WHITE CHICKEN STOCK (SEE P. 246)",
        "PEPPER"
      ]
    },
    {
      "section": "CABBAGE",
      "ingredients": [
        "2 GREEN CABBAGES",
        "2 TABLESPOONS GOOSE FAT",
        "100G 3.53 OUNCES FRESH PORK SIDE (BELLY)",
        "500ML 2 CUPS CHICKEN BROTH (SEE P. 245)",
        "FINE GRAY SEA SALT",
        "PEPPER"
      ]
    },
    {
      "section": "PHEASANT",
      "ingredients": [
        "2 HEN PHEASANTS, INTESTINES REMOVED",
        "4 SLICES SIDE BACON",
        "50G 1.76 OUNCES (3 1/2 TABLESPOONS) BUTTER",
        "25ML",
        "50ML",
        "5 TEASPOONS COGNAC",
        "1.76 OUNCES CHICKEN STOCK (SEE P. 246)"
      ]
    }
  ],
  "instructions": [
    "MAKE THE CHESTNUT SAUCE",
    "Score the hilum of the chestnuts, the light-colored and flattish part of the shell, with a 2cm- - 3/4 inch-long cut.",
    "Put the chestnuts into a saucepan and cover with water.",
    "Simmer for 20 minutes, then remove them with a skimmer and peel.",
    "Dry the chestnuts on a cloth.",
    "Melt the goose fat in a Dutch oven (cast-iron casserole).",
    "Add the chestnuts and brown lightly on all sides.",
    "Sprinkle with the sugar and let caramelize.",
    "Slice the celery on a diagonal, then add to a saucepan with the chicken jus and carmelized chestnuts.",
    "Season lightly with gray sea salt.",
    "Add the chicken stock.",
    "Bring to a simmer, cover with a lid, and continue simmering for about 40 minutes.",
    "Check that the chestnuts are cooked, extending the cooking time if necessary.",
    "Carefully drain the chestnuts to avoid crushing them, and set aside*.",
    "Set aside the cooking liquid for the pheasant.",
    "MAKE THE CABBAGE",
    "Preheat the oven to 170°C - 340°F.",
    "Peel off the tough outer leaves of the cabbages and cut off the stem.",
    "Halve the heads.",
    "Separate the leaves from both cabbages, keeping only the tender ones.",
    "Remove the thick ribs.",
    "Boil salted water in a Dutch oven and blanch* the cabbage leaves for 5 minutes.",
    "Drain and refresh under cold running water.",
    "Melt the goose fat in a Dutch oven.",
    "Cut half of the pork into lardons and brown on each side.",
    "Add the well-drained cabbage and sweat*.",
    "Add the chicken broth, cover with a lid, and cook in the oven for 1 hour.",
    "Once the cabbage is tender, remove the lid and baste often with the cooking liquid.",
    "MAKE THE PHEASANT",
    "Preheat the oven to 180°C - 350°F.",
    "Trim and clean the pheasants.",
    "Cover the pheasants with the bacon and truss* with a needle and kitchen twine (string).",
    "Roast in the oven with the butter for 20 minutes, turning them over regularly.",
    "When cooked, transfer the pheasants to another platter.",
    "Deglaze* the pan with the cognac, followed by the chicken stock.",
    "Reduce* the chestnut cooking liquid and add.",
    "Reduce* the sauce to the desired consistency.",
    "FINISHING",
    "To serve, make a bed of cabbage in a serving dish.",
    "Untie the pheasants and lay them on the cabbage.",
    "Arrange the chestnuts around the pheasants.",
    "Coat everything with the sauce."
  ],
  "author": "ALLARD"
}