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": "Lamb Shank Hash",
  "description": "Hash is awesome. It's the perfect refrigerator clean-out meal - a great opportunity to make a delicious brunch using whatever you have in your fridge. Really, the only things that make hash a hash are the carrots, potatoes, and other hearty veg. Then all you need is a protein and a sauce to bring it all together. This recipe uses a lamb shank, because that's what I had left over in the fridge one day. See how resourceful hash can be? I want you to try reinventing your own leftovers one morning. Leftover ribs from the grill? Great...barbecue rib hash. Leftover turkey and gravy from Thanksgiving? Beauty...turkey hash. See what I mean?",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Braised Lamb",
      "ingredients": [
        "1 tablespoon (15 mL) canola oil",
        "2 lamb shanks (about 1 pound/450 g each)",
        "1 cup (250 mL) roughly chopped carrots",
        "1 cup (250 mL) roughly chopped celery",
        "1 cup (250 mL) roughly chopped Spanish onion",
        "Juice of 1 lemon",
        "2 tablespoons (30 mL) soy sauce",
        "1 tablespoon (15 mL) Worcestershire sauce",
        "1 tablespoon (15 mL) finely chopped fresh sage",
        "1 tablespoon (15 mL) finely chopped fresh thyme",
        "1 tablespoon (15 mL) finely chopped fresh rosemary",
        "2 teaspoons (10 mL) Dijon mustard",
        "1 teaspoon (5 mL) onion powder",
        "1 teaspoon (5 mL) salt",
        "½ teaspoon (2 mL) black pepper",
        "½ teaspoon (2 mL) chili flakes",
        "4 cups (1 L) water",
        "5 red potatoes, cubed",
        "4 tablespoons (60 mL) unsalted butter"
      ]
    },
    {
      "section": "For Serving",
      "ingredients": [
        "2 tablespoons (30 mL) canola oil",
        "4 large eggs"
      ]
    }
  ],
  "instructions": [
    "Heat the canola oil over medium-high heat in a medium, heavy pot or Dutch oven.",
    "Place the lamb shanks in the pot and sear for 2 minutes on each side.",
    "Remove the lamb from the pot and set aside.",
    "Add the carrot, celery, and onion to the pot and sauté for 2 minutes, stirring constantly.",
    "Add the lemon juice, soy sauce, Worcestershire sauce, sage, thyme, rosemary, mustard, onion powder, salt, pepper, and chili flakes.",
    "Stir to incorporate.",
    "Return the lamb shanks to the pot and add the water.",
    "Turn the heat down to medium-low, cover, and leave to braise for 2 hours, or until the meat is very tender.",
    "Turn off the heat, transfer the lamb shanks to a plate, and allow them to sit for 15 minutes.",
    "Then, using two forks, pull all the meat from the bones and shred it into medium chunks.",
    "Discard the bones and stir the lamb meat back into the gravy in the pot.",
    "Cover and keep warm.",
    "Place the potatoes in a medium saucepan and cover with water.",
    "Bring to a boil and cook until fork-tender, about 10 minutes, then drain.",
    "Melt the butter in a large frying pan over medium-high heat.",
    "Add the potatoes and fry until crispy all over.",
    "Add them to the Braised Lamb.",
    "In a medium frying pan, heat the canola oil over medium-high heat.",
    "Crack the eggs into the pan and turn the heat down to medium.",
    "Cook the eggs sunny side up for about 5 minutes.",
    "Serve the Lamb Shank Hash on a large platter with sunny-side-up eggs on top."
  ],
  "author": null
}