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": "POTÉE BOURGUIGNONNE",
  "description": "A delicious and hearty bourguignon-style hot pot featuring several cuts of pork and a selection of seasonal vegetables, seasoned perfectly for a rich flavor.",
  "subtitle": "BURGUNDY-STYLE HOT POT with Black Truffle",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "300G 10.58 OUNCES SEMI-SALTED PORK SHOULDER",
        "300G 10.58 OUNCES SEMI-SALTED PORK SPARERIBS",
        "300G 10.58 OUNCES SEMI-SALTED HAM HOCK",
        "300G 10.58 OUNCES SEMI-SALTED PORK SIDE (BELLY)",
        "200G 7 OUNCES (1 CUP) DRIED NAVY (HARICOT) BEANS",
        "300G 10.58 OUNCES SAND OR BABY CARROTS",
        "200G 7 OUNCES WHITE GLOBE TURNIPS",
        "200G 7 OUNCES RATTE OR FINGERLING POTATOES",
        "2 LEEKS",
        "1 HEAD GREEN CABBAGE",
        "SALT",
        "100G 3.53 OUNCES BLACK TRUFFLE",
        "1 HEAD PINK GARLIC",
        "2 SPRIGS THYME",
        "2 BAY LEAVES"
      ]
    },
    {
      "section": "THE WINE",
      "ingredients": [
        "A RED BURGUNDY, SUCH AS POMMARD"
      ]
    }
  ],
  "instructions": [
    "One day ahead, desalt the pork shoulder, spareribs, ham hock, and pork side. Cover the meat with cold water in a container. Refrigerate 24 hours, changing the water several times.",
    "Soak the navy beans in water to cover for 12 hours at room temperature.",
    "The day of serving, peel the carrots, turnips, and potatoes. Cut the carrots into thick disks on a diagonal, and quarter the turnips. Cut the leeks in thirds lengthwise.",
    "Peel off the outer leaves of the cabbage, then quarter the remaining head. Place the cabbage quarters into a Dutch oven (cast-iron casserole) filled with boiling salted water. Bring back to a boil, boil for 10 minutes, then drain.",
    "Use a small brush to remove any soil from the truffle. Set aside on a paper towel.",
    "Drain all of the meat and put into a Dutch oven. Cover with water. Boil for 30 minutes, skimming regularly.",
    "Add the carrots, turnips, potatoes, and leeks. Cook for 1 hour, then add the drained beans, cabbage quarters, unpeeled garlic, thyme, and bay leaves. Cook for another 30 minutes.",
    "Drain in a conical strainer (sieve) over a measuring cup.",
    "Place the pieces of meat in a Dutch oven or on a serving dish. Arrange the vegetables over and around them. Cover the contents with the strained cooking liquid.",
    "Grate truffle over the top just before serving."
  ],
  "author": "ALLARD"
}