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": "CODDLED EGG with Crayfish",
  "description": "Découvrez une association délicieuse et raffinée entre les œufs coddled et les écrevisses dans cette recette impressionnante, idéale pour épater vos invités.",
  "subtitle": "THE WINE: A WHITE RHÔNE WINE, SUCH AS CÔTES-DU-RHÔNE VILLAGE LAUDUN",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "16 LARGE CRAYFISH",
        "1 TABLESPOON OLIVE OIL",
        "1 CLOVE GARLIC",
        "SEVERAL STEMS FLAT-LEAF PARSLEY",
        "1 DRIED FENNEL STICK",
        "FLEUR DE SEL",
        "10ML 2 TEASPOONS COGNAC",
        "FRESHLY GROUND BLACK PEPPER",
        "HEADS AND CLAWS OF THE CRAYFISH",
        "1 TABLESPOON OLIVE OIL",
        "1/2 CARROT",
        "1/2 ONION",
        "1/2 FENNEL",
        "100G 3.53 OUNCES (7 TABLESPOONS) BUTTER",
        "2 CLOVES GARLIC",
        "1 TEASPOON TOMATO PASTE",
        "20ML 4 TEASPOONS COGNAC",
        "100ML 1/3 CUP PLUS 1 TABLESPOON WHITE WINE",
        "1 SPRIG THYME",
        "1 SPRIG ROSEMARY",
        "3 SAFFRON THREADS",
        "250ML 1 CUP LIGHT CREAM",
        "2 CLOVES GARLIC",
        "2 TABLESPOONS OLIVE OIL, PLUS EXTRA FOR PANS",
        "1 SPRIG THYME",
        "2 ONIONS",
        "500G 1 POUND 2 OUNCES WHITE MUSHROOMS",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "SEVERAL STEMS TARRAGON, CHERVIL, AND FLAT-LEAF PARSLEY",
        "4 EGGS",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "20G -0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "2 FICELLE LOAVES",
        "1 CLOVE GARLIC"
      ]
    }
  ],
  "instructions": [
    "Rinse the crayfish. Prick the tail fins with a toothpick to draw out and remove the black vein (intestine). Then separate the heads and claws from the tails Fry the tails for 3 minutes in a Dutch oven (cast-iron casserole) with olive oil, together with a crushed garlic clove, the parsley stems, dried fennel stick, and a little fleur de sel. When the tails have turned very red, add the cognac, season with pepper, and cover with the lid for 5 minutes. Peel the tails while still warm.",
    "Preheat the oven to 180°C - 350 F (gas mark 4). Use scissors to cut the crayfish heads and claws into pieces. Put the pieces into a Dutch oven (cast-iron casserole) with the oil and place in the oven to color. Peel and slice the carrot and onion, and slice the fennel. Brown the vegetables in another Dutch oven with the butter and garlic cloves. Once the heads and claws are well browned, about 10 minutes, add them to the Dutch oven with the carrots, onion, and fennel. Add the tomato paste and cook for a few minutes. Add the cognac, followed by the wine. Reduce the liquid by half, then add water to cover the crayfish pieces. Bring to a boil and skim off the scum. Add the thyme, rosemary, and saffron. Return to a boil, skim, and cook for another 20 minutes. Filter through a very fine strainer (sieve) into a saucepan, while pressing down on the pieces. Reduce the liquid by half. Add the cream and reduce the sauce down to 30ml 2 tablespoons.",
    "Confit (cook slowly at medium temperature) the garlic in the olive oil with the sprig of thyme for 1 hour at about 80°C - 175°F. Peel and finely slice the onions. Cut off the mushroom stems and then wash and slice the mushrooms. Cook the mushrooms for 10 minutes in a little oil in a skillet or frying pan to evaporate off their residual water, then drain through a strainer and set aside. Sweat the onions in a Dutch oven (cast-iron casserole) with olive oil, then add the mushrooms, garlic confit, and 10ml - 2/3 tablespoon crayfish sauce. Season with salt and pepper. Cool. Mince the herbs, then add them to the mushrooms.",
    "Divide the fricassee into four verrine glasses or ramekins. Gently put one egg into each glass, being careful to place the yolk in the middle. Spread the crayfish tails around the yolk. Place the glasses in a saucepan and fill halfway up the sides with boiling water. Simmer for 10 minutes. Season with salt and pepper. Use a handheld blender to beat the crayfish sauce with a pat of butter and divide it among the glasses. While the glasses are cooking, halve the ficelle loaves lengthwise, toast them, and rub them with a crushed garlic clove. Serve with the verrines."
  ],
  "author": ""
}