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": "Game terrine with red onion pickles",
  "description": "Game terrine used to be on the menu at the Auberge du Pin, my grandmother's restaurant set in the middle of the wild boar hunting grounds.",
  "subtitle": "A traditional cold starter in France",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "500 g/1 lb 2 oz game, such as wild boar, pheasant, venison, etc.",
        "250 g/8½ oz pork neck",
        "250 g/8½ oz pork back fat",
        "500 ml/18 fl oz red wine",
        "200 g/7 oz liver (chicken, calves' or game)",
        "1 small shallot",
        "20 ml/4 fl oz Cognac",
        "125 g/4½ oz cooked foie gras",
        "groundnut (peanut) oil",
        "20 g/3/4 oz salt",
        "2.5 g/0.09 oz pepper",
        "2.5 g/0.09 oz caster sugar",
        "1½½ eggs",
        "50 g/14 oz shelled pistachios",
        "50 g/14 oz caul"
      ]
    },
    {
      "section": "For the red onion pickles",
      "ingredients": [
        "1 red onion",
        "100 ml/3½ fl oz white balsamic vinegar",
        "50 g/14 oz caster (superfine) sugar"
      ]
    },
    {
      "section": "For the Parmesan pastry",
      "ingredients": [
        "180 g/64 oz plain (all-purpose) flour",
        "80 g/3 oz ground almonds",
        "5 g/4 oz salt",
        "40 g/1½ oz grated Parmesan",
        "160 g/5% oz soft butter",
        "1 large egg",
        "20 g/4 oz capers",
        "20 g/4 oz cornichons"
      ]
    }
  ],
  "instructions": [
    "1-The game terrine: Roughly chop the game, pork neck and fat and place in a bowl with the red wine. Leave to marinate for about 2 hours.",
    "Sauté the liver with the finely chopped shallot in a little oil over a medium heat for 2-3 minutes, then add the Cognac and flambé.",
    "Remove from the heat and drain off the fat.",
    "Finely mince the game, pork neck and fat and sautéed livers into a large bowl.",
    "Add the diced foie gras, salt, pepper, sugar, eggs and chopped pistachios, then combine thoroughly.",
    "Line a loaf tin with the caul, leaving the excess to hang over the edges, fill with the terrine mixture, then cover with the excess caul.",
    "Press down on the surface with the palm of your hand.",
    "Preheat the oven to 160°C (320°F: gas mark 2-3).",
    "Cover the terrine with 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 1 hour; if you have a cooking thermometer, insert it into the centre of the terrine to check the temperature - it should be 58°C/137°F.",
    "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.",
    "2-The red onion pickles: Peel and trim the onion, then cut into thin segments.",
    "Bring the vinegar, sugar and 50 ml/1% fl oz of water to the boil in a saucepan, then add the onion.",
    "Simmer over a gentle heat for a few minutes, then remove from the heat and leave to cool.",
    "3-The Parmesan pastry: Preheat the oven to 180°C (350°F; gas mark 4).",
    "Combine the flour, almonds, salt and Parmesan in a bowl, then rub in the butter until the mixture is crumbly.",
    "Add the egg and bring the dough together, then mix in the drained and chopped capers and cornichons.",
    "Roll out the pastry quite thinly, then cut out four 10 cm/4 in circles.",
    "Place on a lightly floured baking tray and bake for 10 minutes, or until golden.",
    "4- Serving: Unmould the terrine and cut into even slices, then place on top of the pastry rounds.",
    "Top with some of the red onion pickles and serve immediately.",
    "Tip: If you want to make other terrines, the amounts of egg and seasoning you'll need for 1 kg/24 lb mixture are: 1 egg, 15 g/½ oz salt, 2g/0.07 oz pepper and 2g/0.07 oz caster (superfine) sugar."
  ],
  "author": "unknown"
}