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": "Blanquette of veal",
  "description": "This blanquette of veal with spring vegetables is a traditional French dish that promises to warm your heart and soul with its rich flavors and tender meat.",
  "subtitle": "with spring vegetables",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "120 g knuckle of veal",
        "120 g chuck",
        "120 g flank",
        "120 g shoulder of veal",
        "4 pencil leeks",
        "4 sticks of celery",
        "1 bunch of carrots with tops",
        "1 bunch of salad onions",
        "200 g of white mushrooms",
        "20 g of butter",
        "20 g of flour",
        "250 ml of cooking stock",
        "1 Greek yogurt (125 g)",
        "juice of half a lemon",
        "5 black peppercorns",
        "coarse salt"
      ]
    }
  ],
  "instructions": [
    "Get your butcher to cut 120 g knuckle, 120 g chuck, 120 g flank and 120 g shoulder of veal into approximately 40 g chunks.",
    "Peel and wash 4 pencil leeks, 4 sticks of celery, 1 bunch of carrots with tops and 1 bunch of salad onions.",
    "Cut the leeks in half, the sticks of celery and carrots into sections.",
    "Leave 5 cm of stalk on the onions and cut them in half.",
    "Put the pieces of veal in a flameproof casserole dish and just cover with cold water.",
    "Boil for 3 minutes then drain, throw away the water and wipe the casserole dish with kitchen towel.",
    "Rinse the pieces of veal under running water, return them to the casserole dish and cover with 2 litres of cold water.",
    "Bring to a boil and skim until the stock is clear.",
    "Add all the prepared vegetables and 5 black peppercorns.",
    "Add some coarse salt, cover and simmer gently for 1 hour, skimming regularly.",
    "In the meantime, clean 200 g of white mushrooms and cut into quarters.",
    "Add to the casserole dish after it has been cooking for an hour and cook for a further 10 minutes.",
    "Then take out the pieces of veal and vegetables with a slotted spoon and keep them warm in a dish.",
    "Prepare the sauce.",
    "Strain the cooking stock through a fine sieve.",
    "Clean the casserole dish.",
    "In it, melt 20 g of butter and mix with 20 g of flour.",
    "Cook this roux for 1 minute then pour in 250 ml of the cooking stock.",
    "Bring to a boil and add 1 Greek yogurt (125 g).",
    "Beat well and season the sauce with the juice of half a lemon.",
    "Taste and correct the seasoning with salt and freshly ground black pepper.",
    "Return the meat and vegetables to the casserole dish.",
    "Serve nice and hot straight from the casserole dish."
  ],
  "author": ""
}