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": "Turkey or Chicken Couscous",
  "description": "A frugal way to use up the spare meat from the Sunday roast, this is also a clever way to celebrate the remains of the Christmas turkey or goose.",
  "subtitle": "Bejewelled leftovers",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "leftover cooked turkey or chicken or goose",
        "couscous",
        "pumpkin seeds",
        "dried cranberries",
        "golden sultanas",
        "pistachios",
        "mint",
        "pomegranate",
        "yoghurt",
        "pomegranate molasses",
        "2 cups of freshly boiled water",
        "1 cup of couscous",
        "600g cooked turkey, chicken or goose",
        "2 tablespoons of pumpkin seeds",
        "2 tablespoons of dried cranberries or cherries",
        "2 tablespoons of golden sultanas",
        "2 tablespoons of shelled pistachios",
        "salt",
        "pepper",
        "chopped mint leaves",
        "seeds of a whole pomegranate",
        "4 heaped tablespoons of yoghurt",
        "a trickle of pomegranate molasses"
      ]
    },
    {
      "section": "Torn ham variation",
      "ingredients": [
        "Torn ham",
        "parsley",
        "green lentils",
        "russet apples",
        "golden sultanas",
        "chopped parsley",
        "cooked and drained Puy lentils",
        "slices of crisp, cold, slightly sharp russet apple"
      ]
    },
    {
      "section": "Roast pork variation",
      "ingredients": [
        "Roast pork",
        "chilled tangerines",
        "cool mint",
        "peeled and sliced tangerines",
        "parsley",
        "shredded mint leaves",
        "pomegranate seeds",
        "pistachios"
      ]
    }
  ],
  "instructions": [
    "Pour 2 cups of freshly boiled water from the kettle over a cup of couscous, cover with a lid, then leave to plump up until the water has been fully absorbed.",
    "Shred 600g cooked turkey, chicken or goose into large, juicy pieces and put it into a mixing bowl with 2 tablespoons of pumpkin seeds, 2 tablespoons of dried cranberries or cherries, 2 tablespoons of golden sultanas and 2 tablespoons of shelled pistachios.",
    "Season generously with salt, pepper and chopped mint leaves then add the seeds of a whole pomegranate.",
    "Fluff up the couscous with a fork, then fold in the dry ingredients.",
    "Top with 4 heaped tablespoons of yoghurt, a trickle of pomegranate molasses, more mint leaves, and a few more pomegranate seeds.",
    "Torn ham variation: Tear rough, bite-sized pieces of ham into the prepared couscous. Stir through golden sultanas, chopped parsley, cooked and drained Puy lentils and slices of crisp, cold, slightly sharp russet apple.",
    "Roast pork variation: Tear pieces of cold roast pork left from the Sunday roast into chunky pieces. Stir them through the soaked and fluffed couscous. Add peeled and sliced tangerines, parsley and shredded mint leaves; no dried fruits but perhaps some of the pomegranate seeds and pistachios."
  ],
  "author": null
}