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": "Drôme caillette turnovers",
  "description": "They are fun to make with children, who love shaping the turnovers.",
  "subtitle": "This speciality from the Valence region uses a coarse-textured spinach and pork pâté as a filling for savoury pastries.",
  "ingredients": [
    {
      "section": "The filling",
      "ingredients": [
        "500 g/1 lb 2 oz fresh spinach",
        "200 g/7 oz pork loin",
        "50 g/14 oz chicken livers",
        "75 g/24 oz pork back fat",
        "I garlic clove",
        "I shallot",
        "1/2 onion",
        "I egg",
        "splash of Cognac",
        "I level tablespoon fine salt",
        "freshly ground black pepper"
      ]
    },
    {
      "section": "The turnovers",
      "ingredients": [
        "2 sheets ready-made puff pastry",
        "I egg, lightly beaten"
      ]
    }
  ],
  "instructions": [
    "1-The filling",
    "Trim and thoroughly wash the spinach. Bring a pan of salted water to the boil, add the spinach and cook for 5 minutes. Dram, then refresh under cold running water. Drain again in a sieve, squeezing the spinach firmly with your hands to remove any excess water, then chop with a knife and put to one side.",
    "Cut the pork loin, chicken livers and back fat into small pieces (or ask your butcher to do this).",
    "Peel the garlic, shallot and onion, then chop them into a fine mince with the meats.",
    "Transfer to a bowl and mix in the drained spinach, followed by the egg, Cognac, salt and pepper.",
    "2-The turnovers",
    "Preheat the oven to 180°C (350°F: gas mark 4).",
    "Lay the puff pastry sheets on a work surface and cut out four 14 cm/5% in circles, then put 1-2 tablespoons of the filling on each one.",
    "Using a pastry brush, brush the edge of each circle with beaten egg. Fold the pastry over on itself to make a turnover shape, then seal the edges together, taking care to press out as much air as possible.",
    "Brush the tops of the turnovers with the rest of the beaten egg, then bake for 15 minutes. Eat hot.",
    "Tip Make the most of the leftovers! You can wrap any remaining filling in caul (which you can buy from a good butcher) to make meatballs: bake them at 220°C (425°F; gas mark 7) for 20 minutes, then eat either hot or cold. The filling can also be frozen, ready for when you next want to make turnovers."
  ],
  "author": "unknown"
}