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": "Quick Coq au Vin and Asparagus with Hollandaise Sauce",
  "description": "Quick coq au vin sounds like an oxymoron, like \"jumbo shrimp.\" How can it be quick when it's coq au vin, the famously slow-braised dish beloved by Julia Child? Given my love of this hearty, flavorful meal, I decided that where there's a will, there's a way. I would make it in 30 minutes, and I would make it allergy-free. I can almost hear Julia saying, \"What? No butter?!\" But I'm pretty sure even she'd agree you really don't miss it. This version is delicious, allergy-friendly, quick, and easy. Serve with rice, noodles with a little Earth Balance soy-free buttery spread, or potatoes. For a little extra French flavor, serve with the Asparagus with Hollandaise Sauce.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "4 boneless, skinless chicken thighs (about 1½ pounds total)",
        "Salt",
        "Freshly ground pepper",
        "2 tablespoons olive oil",
        "2 slices thick-cut bacon, diced",
        "10 ounces sliced white or cremini mushrooms",
        "1 cup frozen pearl onions, thawed and patted dry",
        "3 carrots, chopped",
        "1 teaspoon dried thyme",
        "2 tablespoons superfine brown rice flour",
        "1 cup dry red wine",
        "1 cup chicken broth",
        "1 tablespoon tomato paste",
        "Chopped fresh parsley"
      ]
    }
  ],
  "instructions": [
    "Rinse the chicken, pat dry, and trim off any fat. Halve the thighs for a total of 8 pieces. Season well with salt and pepper.",
    "Heat the olive oil in a large casserole over medium-high heat until really hot and starting to shimmer. Add the chicken and cook for 4 minutes, until golden brown, then flip using a spatula or tongs. Add the bacon, sprinkling it around the chicken. Cook the chicken for 4 minutes more, until golden on both sides. Transfer the chicken to a plate and set aside.",
    "Add the mushrooms, onions, carrots, and thyme. Cook for 4 minutes, stirring occasionally, until the mushrooms are tender. Sprinkle with the brown rice flour and cook, stirring often, for 2 minutes. Increase the heat to high, add the wine, and deglaze the pan by scraping up any browned bits on the bottom, about 1 minute. Add the chicken broth, tomato paste, and 1/4 teaspoon salt. Reduce the heat to medium and simmer rapidly for 6 minutes, stirring often.",
    "Return the chicken to the pan, spooning the sauce over the top. Cook for 8 minutes more, until the chicken is cooked through, turning it once half-way through.",
    "Serve hot, sprinkled with a little parsley."
  ],
  "author": ""
}