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": "Beef Stew Castle in the Sky",
  "description": "Sheeta, an innocent girl with secrets about a castle in the sky, makes a hearty stew for a band of pirates who become her unlikely family.  This enormous pot of stew, filled with meat, potatoes, and carrots, is a symbol of family and connection.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 pound stew beef, such as chuck roast",
        "4 carrots",
        "3 onions",
        "10 medium waxy potatoes",
        "Sea salt for boiling water",
        "2 cups uncooked rice",
        "1/4 cup veal stock",
        "2 tablespoons unsalted butter",
        "Olive oil for frying",
        "3/4 cup flour",
        "1/2 cup red wine",
        "3 tablespoons white miso paste",
        "1 bouquet garni (thyme and bay leaf)",
        "14 ounces tomato sauce",
        "Salt and pepper"
      ]
    }
  ],
  "instructions": [
    "1 Cut the meat into large cubes. Peel the carrots and onions, and slice them into rounds. Divide the carrot rounds into two equal portions. Peel and quarter the potatoes.",
    "2: Drop the potatoes and half of the carrots into a saucepan of boiling, salted water. In another saucepan, prepare the rice by boiling in water for 15 minutes. In a third saucepan, heat 4 cups of water and add the veal stock. Bring to a boil.",
    "3 Warm the butter and olive oil in a large stewpot over medium heat. Add the cubes of meat, and brown on each side.",
    "4 Remove the meat to a plate, sprinkle with the flour, and set aside.",
    "5 Brown the remaining carrots and the onions in the same stewpot; then remove them and set aside.",
    "6 Pour the oil out of the stewpot, and deglaze with the wine. Put the meat back into the stewpot, along with the white miso paste, browned carrots and onions, bouquet garni, tomato sauce, and broth from the third saucepan..",
    "7 Add the potatoes and carrots from the first saucepan to the stewpot. Season with salt and pepper. Cover and simmer over low heat for 4 to 5 hours. Serve with the rice."
  ],
  "author": null
}