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": "Daube de joue de boeuf",
  "description": "La Daube de joue de boeuf est un plat réconfortant, cuisiné lentement et riche en saveurs, idéal pour les repas en famille.",
  "subtitle": "Joue de boeuf en Daube, Coquillettes au Beurre",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 CARROT",
        "1 YELLOW ONION",
        "2 CELERY STALKS",
        "800G 1 POUND 12 OUNCES BEEF CHEEKS",
        "3 LITERS 12 2/3 CUPS RED WINE",
        "2 CLOVES",
        "5 BLACK PEPPERCORNS",
        "1 TABLESPOON GRAPESEED OIL",
        "TYPE 45 FLOUR 150G",
        "5.29 OUNCES (1/3 CUP PLUS 1 1/2 TABLESPOONS) CHOPPED TOMATOES",
        "2 ORANGE SLICES",
        "1 BOUQUET GARNI",
        "1 LITER 4 1/4 CUPS VEAL STOCK",
        "400G 14.11 OUNCES WHITE BUTTON (CLOSED CUP) MUSHROOMS",
        "200G 7 OUNCES CURED PORK SIDE (BELLY)",
        "16 GRELOT ONIONS OR SCALLIONS",
        "1 TABLESPOON OLIVE OIL",
        "SUGAR 40G 1.41 OUNCES (3 TABLESPOONS)",
        "BUTTER",
        "SALT",
        "PEPPER",
        "PASTA 1 TABLESPOON OLIVE OIL",
        "160G 5.64 OUNCES ELBOW PASTA",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER",
        "500ML 2 CUPS CHICKEN BROTH (SEE P. 245), HOT",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "FINISHING 1 TABLESPOON OLIVE OIL",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) WHITE CHICKEN STOCK (SEE P. 246)"
      ]
    }
  ],
  "instructions": [
    "Twenty-four hours ahead, peel and slice the carrot and onion, and slice the celery.",
    "Put the beef cheeks into a large bowl and cover with the sliced vegetables.",
    "Add the red wine, cloves, and peppercorns, and marinate, covered, in the refrigerator for 24 hours.",
    "The day of serving, preheat the oven to 180°C 350°F (gas mark 4).",
    "Drain the beef cheeks and clean well, then filter the marinade through a fine conical strainer (sieve) into a bowl and reserve the marinated garnish.",
    "Sear the beef cheeks in a skillet or frying pan with the grapeseed oil.",
    "Add the vegetables from the marinade and sweat until lightly colored.",
    "Transfer the beef cheeks and vegetables to a Dutch oven (cast-iron casserole), sprinkle with flour, and place in the oven for 3 minutes without a lid.",
    "Place the Dutch oven on the stovetop, moisten with the marinade, and bring to a boil.",
    "Skim, then add the chopped tomatoes, orange, and bouquet garni.",
    "Cover with a lid and simmer briefly, then reduce the liquid by half.",
    "Add the veal stock.",
    "Cover again and simmer for 3 hours 30 minutes on low heat on the stovetop.",
    "Remove the beef cheeks from the pan and set aside.",
    "Filter the cooking liquid through a strainer into a bowl, pressing firmly with a spoon.",
    "Transfer the sauce back into the Dutch oven and reduce until thick.",
    "Once the sauce has a syrupy consistency, return the beef cheeks and simmer until soft.",
    "Brush the mushrooms and cut off the stems, and cut the pork side into lardons; set aside for finishing.",
    "Peel the grelot onions, and brown them in a sauté pan with 1 tablespoon olive oil.",
    "When they are deep golden, add a little sugar and half the butter, adjust the seasoning with salt and pepper, and brown glaze (caramelize) gently for 10 minutes.",
    "Pour the olive oil into a hot sauté pan, add the pasta, and sauté until translucent.",
    "Season with fleur de sel and pepper, then cover with hot chicken broth.",
    "Cook the pasta, topping up with a little broth from time to time, and bind with butter when cooked.",
    "Heat 1 tablespoon olive oil in a sauté pan.",
    "Brown the lardons and drain on paper towels.",
    "Add the mushrooms and the remaining butter to the same pan and deglaze with a little white chicken stock.",
    "Arrange the beef cheeks, lardons, mushrooms, and brown-glazed onions on a plate.",
    "Serve the pasta in individual serving dishes."
  ],
  "author": "Benoit"
}