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 with cabbage",
  "description": "This is a nicely low-fat and well-rounded dish, with vitamins, fibre and minerals from the vegetables, plus the super healthy constituents of cabbage. Nothing but goodness!",
  "subtitle": "A nicely low-fat and well-rounded dish",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 good-sized free-range guinea fowl",
        "1 green cabbage",
        "2 carrots",
        "1 onion",
        "4 sticks of celery",
        "2 tablespoons of olive oil",
        "500 ml of chicken stock",
        "5 black peppercorns",
        "5 juniper berries",
        "8 charlotte potatoes"
      ]
    }
  ],
  "instructions": [
    "Cut 1 good-sized free-range guinea fowl into eight pieces (or get your butcher to do it for you), keep all the trimmings.",
    "Take the outer leaves off 1 green cabbage, remove the stalk, cut the cabbage into quarters and wash well.",
    "Put in a saucepan of cold water and bring to a boil.",
    "Drain, then refresh.",
    "Squeeze to remove as much water as possible then slice into fine strips.",
    "Peel, wash and thinly slice 2 carrots, 1 onion and 4 sticks of celery.",
    "Preheat the oven to 160 °C (gas mark 3).",
    "Salt the pieces of guinea fowl and heat 2 tablespoons of olive oil in a flameproof casserole dish.",
    "Brown the guinea fowl on all sides and then take the pieces out.",
    "In their place, put the cabbage, carrots, onion, celery and trimmings from the guinea fowl and sweat for 3 minutes, stirring from time to time.",
    "Then put the pieces of guinea fowl back, pour in 500 ml of chicken stock, add 5 black peppercorns and 5 juniper berries and bring to a boil.",
    "Then cover the casserole dish with a lid and put in the oven for 20 minutes.",
    "In the meantime, peel and wash 8 charlotte potatoes.",
    "After it has been cooking for 20 minutes, take out the casserole dish, remove the wings of the guinea fowl and replace them with the potatoes.",
    "Cook in the oven for a further 30 minutes.",
    "Taste and adjust the seasoning of the cooking stock, remove the trimmings, return the wings to the casserole dish, and serve straight from the casserole dish."
  ],
  "author": ""
}