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": "Brunch Oysters Rockefeller",
  "description": "Ky and I have what some people might call an \"oyster problem.\" We go to town when it comes to oysters. Topped with lemon or horseradish or\nhot sauce or a simple onion mignonette; West coast, East Coast; large, small-we love them all. In all honesty, my preference is always to eat\noysters raw and simply prepared. The only exception to that rule is oysters Rockefeller. The saltiness of the bacon, the intensity of the garlic, and\nthe crustiness of the panko breadcrumbs completely transform the simple shellfish. My brunch interpretation of this classic goes a little further,\nrevamping some of its elements to complement its newly crowned brunch identity. This recipe calls for 6 oysters, but if you're like me, you're\ngoing to want to double (or dare I say quadruple) these quantities for sharing with a group.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 thin slices prosciutto",
        "1/2 cup (125 mL) parsley leaves",
        "1/4 cup (60 mL) arugula",
        "1/4 cup (60 mL) freshly grated Parmesan cheese",
        "1 clove garlic, peeled",
        "1 shallot, peeled",
        "3 tablespoons (45 mL) olive oil",
        "1 teaspoon (5 mL) hot sauce",
        "Juice of lemon",
        "6 Malpeque or other large oysters",
        "2 tablespoons (30 mL) panko breadcrumbs",
        "½ cup (125 mL) white vinegar",
        "6 quail eggs",
        "1 tablespoon (15 mL) chopped fresh chives",
        "Salt and black pepper"
      ]
    }
  ],
  "instructions": [
    "Heat a medium frying pan over high heat.",
    "Place the prosciutto in the pan and cook for about 1 minute on each side to crisp it up.",
    "Slice the crispy prosciutto into ½-inch (3 mm) strips.",
    "In a food processor combine the crispy prosciutto strips, parsley, arugula, Parmesan, garlic, shallot, olive oil, hot sauce, and lemon juice.",
    "Pulse until you are left with a brightly coloured herb paste.",
    "Preheat the oven to 450°F (230°C).",
    "To shuck the oysters, place an oyster rounded side down on a clean dishtowel, fold the towel over it so only the hinge is exposed, and use one hand to hold the oyster in place.",
    "Insert the tip of a shucking knife into the hinge.",
    "Use the towel to apply pressure on the oyster as you wiggle the knife back and forth to pop off the flat top shell.",
    "Carefully slide the shucking knife between the oyster and the top shell to sever the muscle and ensure the oyster is free.",
    "Arrange the oysters in a baking dish.",
    "Place a heaping teaspoon (6 mL) of herb paste on each oyster and sprinkle each with the breadcrumbs.",
    "Bake the oysters for 10 to 12 minutes, or until the breadcrumbs are crispy and the herb paste is bubbling.",
    "While the oysters are baking, bring a small pot of water to a boil and add the vinegar.",
    "Crack the quail eggs into the water and poach for 30 to 45 seconds.",
    "Using a slotted spoon, scoop the poached quail eggs from the water and place them in a bowl of room-temperature water.",
    "To serve, top each baked oyster with a poached quail egg.",
    "Sprinkle with chives and season with salt and pepper."
  ],
  "author": null
}