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": "TOURNEDOS OF BEEF",
  "description": "A luscious beef recipe featuring tournedos cooked to perfection and complemented by a rich black pepper sauce. The accompanying French fries add a crispy touch to this savory dish.",
  "subtitle": "with Black Pepper Sauce",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "4 (150G 5.29 OUNCE) BEEF TOURNEDOS",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "30ML 2 TABLESPOONS OLIVE OIL",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "1 TABLESPOON COARSELY GROUND PEPPER",
        "10ML 2 TEASPOONS COGNAC",
        "30ML 2 TABLESPOONS SOY SAUCE",
        "200ML 3/4 CUP PLUS 1 TABLESPOON WHITE CHICKEN STOCK (SEE P. 246)",
        "100ML 1/3 CUP PLUS 1 TABLESPOON LIGHT CREAM",
        "1KG 2 POUNDS 4 OUNCES LARGE BINTJE OR OTHER YELLOW-SKINNED POTATOES",
        "2 LITERS 8 1/2 CUPS OIL FOR DEEP-FRYING"
      ]
    }
  ],
  "instructions": [
    "Season the tournedos with salt and pepper.",
    "Heat the olive oil in a Dutch oven (cast-iron casserole) and fry the tournedos, first on their sides and then on their flat faces.",
    "Add the butter and baste the tournedos.",
    "Cook for 10 minutes, then transfer to a rack and let stand at room temperature.",
    "Heat a little oil in a Dutch oven, then add the coarsely ground pepper and toast gently for 10 minutes.",
    "Deglaze with the cognac and flambé, then deglaze with the soy sauce and reduce completely.",
    "Add the chicken stock, reduce by half, and add the cream.",
    "Reduce over low heat until the sauce is thick enough to coat the back of a spoon.",
    "Peel, wash, and dry the potatoes, and cut into thick strips 10cm - 4 inches in length.",
    "Wash and dry them again.",
    "Blanch them for 10 minutes in a first batch of oil at 150°C - 300°F.",
    "Drain on paper towels.",
    "Add the fries to a second batch of oil at 170°C - 340°F and fry until they turn crisp.",
    "Drain the fries and season with salt.",
    "Heat the tournedos in the oven for 5 minutes at 180°C - 350°F (gas mark 4).",
    "Place them on plates, then arrange the fries in a mound to one side.",
    "Serve the sauce separately."
  ],
  "author": "ALLARD"
}