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": "Three Variations on a Beef Sandwich",
  "description": "Three delicious ways to enjoy leftover roast beef: a classic leftover gravy sandwich, a flavorful steak sandwich with buttery greens, and a hearty messy beef hash.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Leftover Gravy Sandwich",
      "ingredients": [
        "leftover gravy",
        "cherry tomatoes",
        "roast beef leftovers",
        "fresh horseradish",
        "mayonnaise",
        "bread rolls"
      ]
    },
    {
      "section": "Steak Sandwich",
      "ingredients": [
        "rib-eye steak",
        "butter",
        "spring greens",
        "baguette"
      ]
    },
    {
      "section": "Messy Beef Hash",
      "ingredients": [
        "potato",
        "beef dripping",
        "onion",
        "parsley",
        "thyme",
        "beef juices from the roast",
        "crisp ends of the roast",
        "bits of golden fat and any interesting crusty bits left behind after the roast",
        "bread rolls"
      ]
    }
  ],
  "instructions": [
    "**Leftover Gravy Sandwich:**",
    "Warm the roasting juices and gravy from Sunday's roast beef over a moderate heat, including any interesting bits left in the pan.",
    "When they start to bubble, add a handful of cherry tomatoes, cut in half, and let them cook till they colour lightly.",
    "Crush the tomatoes in the gravy with a fork.",
    "Finely grate a little fresh horseradish and stir it into some mayonnaise.",
    "Cut bread rolls in half lengthways, spread them generously with the horseradish mayonnaise and fill them with slices of beef cut from the cold roast.",
    "Put dishes of the hot gravy on the table and dip the rolls in as you eat.",
    "**Steak Sandwich:**",
    "Heat a well-seasoned or non-stick frying pan over a moderate heat, add a salted and peppered rib-eye steak and let it brown for a couple of minutes, without any oil or fat.",
    "Turn and cook the other side, then turn it again a couple of times.",
    "Slide a thick slice of butter under the steak - it will melt immediately - and let the meat soak some of it up, then turn it over in the butter, keeping the heat at a temperature that will not let it burn.",
    "Remove the steak and let it rest for a good 5 minutes.",
    "Melt a little more butter in the pan, add a few thinly shredded spring greens and fry till soft and bright.",
    "Split open a baguette, slice the steak into thick strips and stuff into the bread with the hot, buttery greens.",
    "**Messy Beef Hash:**",
    "Roughly grate a potato, skin on, then fry it in a little beef dripping with a finely sliced onion until it colours.",
    "Add some chopped parsley and thyme.",
    "Pour in some of the beef juices from the roast, then add the crisp ends of the roast, bits of golden fat and any interesting crusty bits left behind after the roast has been removed from the tin.",
    "When all is sizzling, pile the mixture into bread rolls."
  ],
  "author": ""
}