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": "Duck foie gras terrine with rhubarb and tarragon compote",
  "description": "This foie gras and Rivesaltes terrine, a relative of the more traditional terrine, is a signature dish in my restaurant. I have pared back the spicing in order to preserve the magnificent flavour of the duck foie gras, then partnered the terrine with a rhubarb and tarragon compote, which adds a sharp yet sweet note that contrasts with the softness of the foie gras. The play of flavours is what makes this dish so special.",
  "subtitle": "A signature dish from the restaurant.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 lobe of fresh duck foie gras, about 500-600 g/1 lb 2 oz-1 lb 5 oz",
        "9 g/0.3 oz salt (15 g/0.5 oz per 1 kg/24 lb foie gras)",
        "1 g/0.03 oz pepper (2 g/0.07 oz per 1 kg/24 lb foie gras)",
        "1 g/0.03 oz caster sugar (2 g/0.07 oz per 1 kg/24 lb foie gras)",
        "50 ml/14 fl oz Rivesaltes",
        "4 stalks red rhubarb",
        "40 g/1½ oz caster (superfine) sugar",
        "sprig of tarragon + a few extra leaves",
        "fine salt",
        "fleur de sel",
        "freshly ground pepper",
        "6 slices of good toast (sourdough or pain de campagne)"
      ]
    }
  ],
  "instructions": [
    "Weigh the foie gras. Based on that, work out the exact weight of salt, pepper and sugar required and mix them together in a small bowl.",
    "Remove the nerves from the foie gras, then separate the large and small lobes.",
    "Place them on a work surface, cut-side facing up and, using a small knife, carefully remove all the veins.",
    "A word of warning: in the large lobe, there will be two groups of veins, one on the surface and one much more deeply buried; you need to remove the first and then dig out the second - you will need to cut through the foie to do this, but try to do as little damage as you can.",
    "Place the lobes on a sheet of baking parchment or in a dish and season with the salt-pepper-sugar mixture, then pour over the Rivesaltes.",
    "Cover with cling film and leave to marinate for at least 30 minutes.",
    "Preheat the oven to 120°C (250°F; gas mark 4-2).",
    "Put the foie gras, uncut-side down, in a terrine mould or loaf tin, then press it down a little with your hand to remove any excess air.",
    "Cover the terrine with a lid or foil, then place in a deep roasting tin or baking dish.",
    "Pour in enough hot water to come about three-quarters of the way up the sides of the terrine, then bake for about 10 minutes for every 100 g/3½ oz foie gras.",
    "Remove the terrine from the oven and the water bath.",
    "Place a rectangular plate or dish on top of the terrine in its mould, then weigh down with something heavy (such as a can of food) to compress it as it cools.",
    "Chill in the fridge for at least 24 hours. (See step-by-step method on p. 192.)",
    "Wash and trim the rhubarb stalks, then cut into pieces.",
    "Put the rhubarb into a frying pan or saucepan with the sugar and cook over a gentle heat until very soft.",
    "Remove from the heat and add the tarragon sprig, then cover and leave to infuse for a few minutes.",
    "Adjust the seasoning with a little salt, then remove the tarragon sprig and leave to cool.",
    "When the compote is completely cold, add a few extra chopped tarragon leaves.",
    "Dip the bottom of the terrine mould or loaf tin in very hot water for 4-5 seconds, then unmould onto a board and slice evenly.",
    "Sprinkle a little fleur de sel and some freshly ground pepper on each slice.",
    "Place on plates with some toast and a little rhubarb compote, then serve immediately (the foie gras will discolour rapidly once sliced)."
  ],
  "author": "Unknown"
}