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": "SKATE WING à la Grenobloise, with Chanterelles, Artichokes, and Lemon Confit",
  "description": "A delicious and intricate dish featuring skate wings prepared à la Grenobloise, complemented by chanterelles, artichokes, and a citrusy lemon confit.",
  "subtitle": "THE WINE: A WHITE SAVOY WINE, SUCH AS CHIGNIN-BERGERON",
  "ingredients": [
    {
      "section": "FISH AND SAUCE",
      "ingredients": [
        "2 (500G 1 POUND 2 OUNCE) SKATE WINGS",
        "110G 4.23 OUNCES (1/2 CUP PLUS 1 TABLESPOON) BEURRE NOISETTE*",
        "113G 4.41 OUNCES (1 STICK) BUTTER",
        "1 FENNEL BULB",
        "10 SHALLOTS",
        "3 CLOVES GARLIC",
        "1/3 BUNCH THYME",
        "250ML 1 CUP DRY WHITE WINE",
        "500ML 2 CUPS WHITE CHICKEN STOCK (SEE P. 246)"
      ]
    },
    {
      "section": "CONDIMENT AND GARNISH",
      "ingredients": [
        "250G 8.82 OUNCES SANDWICH BREAD (ABOUT 9 SLICES)",
        "100G 3.53 OUNCES (1/3 CUP PLUS 2 TABLESPOONS) CLARIFIED BUTTER (SEE P. 245)",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "1/2 BUNCH FLAT-LEAF PARSLEY",
        "80G 6.35 OUNCES (2/3 CUP) SMALL CAPERS",
        "3 LEMONS",
        "250G 8.82 OUNCES \"NAIL HEAD\" CHANTERELLE MUSHROOMS",
        "1 TABLESPOON OLIVE OIL",
        "8 POIVRADE ARTICHOKES",
        "ASCORBIC ACID",
        "150G 5.29 OUNCES (5 1/3 CUPS) BABY SPINACH"
      ]
    },
    {
      "section": "FINISHING",
      "ingredients": [
        "10G .39 OUNCE (2 1/4 TEASPOONS) BEURRE NOISETTE*",
        "25G .85 OUNCE (1 3/4 TABLESPOONS) BUTTER",
        "SALT",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "Fillet the skate wings and cut them into four steaks. Wrap the fish in plastic wrap or parchment and refrigerate. Collect the bones and chop them up, then purge them of impurities by soaking them in cold water for 12 hours.",
    "Put half of the beurre noisette into a Dutch oven (cast-iron casserole) and sear the bones. Add the butter and continue to fry the bones until they turn a light golden color. Slice the fennel, and peel and slice the shallots and garlic, then sweat with the thyme, also coloring them slightly. Deglaze the pan with the wine, then add enough white chicken stock to cover the contents of the pan. Simmer for 1 hour 30 minutes, skimming regularly. Pour the contents of the pan into a strainer (sieve) over a bowl, pressing* firmly, and then filter the cooking liquid through a fine conical strainer* into a saucepan. Reduce this sauce base to thickened consistency, then beat with 50g 1.76 ounces (1/4 cup) beurre noisette.",
    "Cut the bread into 5mm - 3/16 inch cubes. Heat the clarified butter in a skillet or frying pan and brown the cubes. Set aside on paper towels and season with salt and pepper. Pick the leaves off the parsley and mince them finely. Drain the capers and set aside*. Use a vegetable peeler* to remove the zest from the lemons, then julienne* the zest. Supreme* the lemons over a bowl to collect the juice. Cut the sections (segments) into small triangles and set aside. Confit the zest in the juice for 10 minutes over low heat, then set aside. Scrape the mushroom stems and wash the mushrooms in lukewarm water, then drain on a paper towel. Heat the olive oil and mushrooms in a sauté pan*, season with salt, and cover with a lid so the mushrooms release their residual liquid. Once cooked, drain them and set aside. Turn* the artichokes and set aside in cold water to which a pinch of ascorbic acid has been added. Remove the stems and carefully wash the spinach, then set aside.",
    "Fry the skate steaks over high heat in a sauté pan with the beurre noisette, and season. Quarter the artichokes and color in a sauté pan. Add the butter and the mushrooms, then add the confit lemon zest and the spinach. Finish the sauce by adding the condiment: parsley, capers, and lemon triangles. Arrange the sautéed artichokes, mushrooms, and spinach in a shallow bowl. Add a skate wing steak and coat with the sauce grenobloise. Add the croutons and serve."
  ],
  "author": "BENOIT"
}