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": "CRISPY PIG'S FEET",
  "description": "A classic dish featuring crispy pig's feet served with a side of Dijon mustard. Perfect for those who enjoy unique and hearty flavors.",
  "subtitle": "with Mustard",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "4 PIG'S FEET (TROTTERS)",
        "1 CARROT",
        "1 ONION",
        "1 STALK CELERY",
        "2 CLOVES",
        "5 QUARTS PLUS 1 CUP SPRING WATER, PLUS MORE IF NEEDED",
        "5 CLOVES GARLIC",
        "1 BAY LEAF",
        "5 BLACK PEPPERCORNS",
        "5 CORIANDER SEEDS",
        "1 SPRIG THYME",
        "2 SPRIGS FLAT-LEAF PARSLEY",
        "FLEUR DE SEL"
      ]
    },
    {
      "section": "CRUMB COATING",
      "ingredients": [
        "3 EGGS",
        "15ML 1 TABLESPOON GRAPESEED OIL",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "200G 7 OUNCES (1 2/3 CUPS) FLOUR",
        "500G 1 POUND 2 OUNCES (5 CUPS) DRY BREAD CRUMBS",
        "50ML 3 1/2 TABLESPOONS PEANUT OIL",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER"
      ]
    }
  ],
  "instructions": [
    "One day ahead, clean the pig's feet and carefully remove any hairs.",
    "Soak the feet in a bowl of cold water to cover for 12 hours in the refrigerator.",
    "The day of serving, put the feet into a saucepan with cold water to cover and bring to a boil.",
    "Skim off the scum, then wash under cold running water and drain.",
    "Peel the carrot and onion.",
    "Stud the onion with the cloves.",
    "Put the feet into a large stockpot.",
    "Add the water.",
    "Bring it to a boil, skimming regularly.",
    "Add the carrot, onion, celery, crushed garlic, bay leaf, peppercorns, coriander seeds, thyme, parsley, and a little fleur de sel.",
    "Simmer for 5 hours, topping up with spring water, if necessary.",
    "Drain the feet and let cool.",
    "Beat the eggs with the oil and a pinch of salt and pepper in a deep plate.",
    "Spread the flour in another deep plate, and put the bread crumbs in a third deep plate.",
    "Halve the feet lengthwise, then coat by dredging first in the flour, dipping in the egg mixture, and coating with bread crumbs.",
    "Set aside. Heat the peanut oil in a nonstick skillet with the butter, and fry the coated pigs's feet on all sides until golden and crispy.",
    "Drain and arrange on a serving dish, accompanied with Dijon mustard."
  ],
  "author": ""
}