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": "Guinea fowl supremes with walnut crust and a quick jus",
  "description": "We don't use guinea fowl as much as we should. Here I use supremes, which are breasts with their wings still attached; you may need to order them in advance from your butcher. Be sure to use good-quality walnuts for the crust.",
  "subtitle": "Everyday",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "4 guinea fowl supremes",
        "splash of groundnut (peanut) oil",
        "25 g/1 oz salted butter",
        "fine salt",
        "freshly ground pepper",
        "100 g/3½ oz freshly shelled walnuts",
        "80 g/3 oz soft unsalted butter",
        "60 g/24 oz breadcrumbs",
        "fleur de sel"
      ]
    }
  ],
  "instructions": [
    "1-The guinea fowl Preheat the oven to 180°C (350°F: gas mark 4). Season the guinea fowl with fine salt and freshly ground pepper. Heat the oil and butter in an ovenproof frying pan over a high heat, then add the guinea fowl and brown all over. Transfer the pan to the oven and cook for 10-15 minutes. Remove from the oven, then take the guinea fowl out of the pan and set aside. Carefully spoon as much fat as possible out of the pan, leaving behind the meat juices, then add a little water and stir into the juices to make a quick jus (see step-by-step method on p. 142). Put to one side.",
    "2-The walnut crust Combine the chopped walnuts and butter, then mix in the breadcrumbs and a little salt. Spread this mixture between two sheets of baking parchment and put the whole lot in the freezer for 15 minutes. Cut pieces of the walnut crust to fit over the guinea fowl supremes, but return them to the freezer (still between the sheets of paper) until you are ready to finish the dish.",
    "3- Finishing off Preheat an overhead grill (broiler). Peel the paper from the pieces of walnut crust and drape over the guinea fowl, moulding the crust carefully around the meat. Grill crust-side up until golden, about 2-3 minutes, watching constantly to make sure they don't burn. Serve with a little of the reheated jus."
  ],
  "author": ""
}