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": "Hare",
  "description": "Discover the rich flavors of a traditional civet of hare, perfectly complemented by fall vegetables and porcini mushrooms. This time-honored recipe results in a hearty dish that celebrates the essence of game cooking.",
  "subtitle": "Civet of Beauce Hare with Fall Vegetables and Porcini",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "150G 5.29 OUNCES FATBACK (PORK FAT)",
        "1KG 2 POUNDS 4 OUNCES HARE FOREQUARTERS",
        "2 CLOVES GARLIC",
        "10G 0.35 OUNCE (4 TEASPOONS) COARSELY GROUND PEPPER",
        "SEVERAL SPRIGS THYME",
        "5 JUNIPER BERRIES",
        "2 LITERS 8 1/2 CUPS STRONG RED WINE, SUCH AS COTES DU RHÔNE",
        "1 (1KG 2 POUND 4 OUNCE) HARE CARCASS",
        "2 SHALLOTS",
        "OLIVE OIL",
        "50G 1.76 OUNCES (3 TABLESPOONS) BUTTER",
        "2 CLOVES GARLIC",
        "10G 0.35 OUNCE (4 TEASPOONS) COARSELY GROUND PEPPER",
        "5 JUNIPER BERRIES",
        "1 LITER 4 1/4 CUPS STRONG RED WINE",
        "HEART, LUNGS, AND KIDNEYS FROM THE HARE",
        "2 SHALLOTS",
        "3 CLOVES GARLIC",
        "60G 2.12 OUNCES DUCK FOIE GRAS CONFIT",
        "50G 1.76 OUNCES (3 1/2 TABLESPOONS) HEAVY CREAM",
        "20ML 4 TEASPOONS AGED RED WINE VINEGAR",
        "2 SALSIFY ROOTS",
        "30G BUTTER",
        "SALT",
        "1.06 OUNCES (2 TABLESPOONS) FRESHLY GROUND PEPPER",
        "250ML 1 CUP WHITE CHICKEN STOCK",
        "2 SMALL POTATOES",
        "2 MARTIN SEC PEARS",
        "8 YOUNG PORCINI (CEPS)",
        "50ML 3 1/2 TABLESPOONS OLIVE OIL",
        "2 SAVOY CABBAGE LEAVES",
        "8 CANDIED CHESTNUTS",
        "100ML 1/3 CUP AGED RED WINE VINEGAR"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 140°C - 275°F. Line the bottom of a Dutch oven (cast-iron casserole) with the fatback and arrange the forequarters over it.",
    "Add the unpeeled garlic, the ground pepper, thyme, and crushed juniper berries. Cover with more fatback and add the wine.",
    "Cook for 3 hours. Debone and shred the meat. Set aside the cooking liquid.",
    "Chop the carcass into small pieces, and peel and slice the shallots.",
    "Heat a little oil in a Dutch oven and brown the carcasses. When they begin to darken, add the butter, shallots, unpeeled garlic, coarsely ground pepper, and crushed juniper berries, and cook over medium heat.",
    "When the carcass pieces are well-browned, take them out and deglaze the pan with the wine. Reduce by half and add the hare cooking liquid. Simmer while skimming regularly.",
    "When the sauce becomes thick, filter through a conical strainer (sieve) into a bowl. Keep warm.",
    "Pass the heart, lungs, and kidneys through a meat grinder (mincer) using the small plate.",
    "Peel and mince the shallots and garlic, and add to the ground organ meat.",
    "Add 30 ml - 2 tablespoons sauce royale to the mixture and whisk well.",
    "Add the mixture to the sauce and mix well.",
    "Blend the hare liver and blood, foie gras confit, cream, and vinegar together in a food processor.",
    "Transfer the mixture to a sauté pan and heat. Add 30 ml - 2 tablespoons warm first liaison sauce and whisk well, then add this mixture to the rest of that sauce.",
    "Place over very low heat to thicken, then pass through a fine conical strainer into a bowl and set aside.",
    "Preheat the oven to 180°C - 350°F. Peel the salsify roots and cut into 8cm 3 1/4 inch-long batons.",
    "In a sauté pan with half the butter, fry the salsify and color nicely. Season the salsify with salt and pepper and cook with 100 ml - 1/3 cup of the chicken stock for 15 minutes to soften.",
    "Halve the potatoes and pears and brown gently in a Dutch oven with the remaining butter and stock, then cook in the oven for 10 minutes.",
    "Carefully scrape the porcinis and cut them in half. Heat the oil until very hot in a sauté pan, then sear the porcinis, cut side down.",
    "Season them with salt and pepper, and once well browned, turn them over and cook for another 5 minutes.",
    "Cut the cabbage leaves into rectangles and brown them in a sauté pan. Add the chestnuts, then the potatoes, pears, mushrooms, and salsify.",
    "Bind the shredded hare meat with the second liaison sauce. Season with pepper and vinegar. Serve the hare and garnish in separate bowls."
  ],
  "author": ""
}