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": "CHICKEN VELOUTÉ",
  "description": "A rich and creamy Chicken Velouté inspired by the legendary Mère Brazier, perfect for impressing your guests.",
  "subtitle": "Mère Brazier Style",
  "ingredients": [
    {
      "section": "WHITE CHICKEN STOCK",
      "ingredients": [
        "3 YELLOW ONIONS",
        "5 CARROTS",
        "150G 5.29 OUNCES WHITE MUSHROOMS",
        "1 SPRIG THYME",
        "1 BAY LEAF",
        "10 SPRIGS FLAT-LEAF PARSLEY",
        "1 LEEK",
        "2 CELERY STALKS",
        "5G 0.18 OUNCE (2 1/2 TEASPOONS) BLACK PEPPERCORNS",
        "3KG 6 POUNDS 10 OUNCES CHICKEN BONES",
        "10G 0.35 OUNCE (2 TEASPOONS) KOSHER (COARSE) SALT",
        "1 CHICKEN LEG"
      ]
    },
    {
      "section": "CHICKEN JUS",
      "ingredients": [
        "200G 7 OUNCES CHICKEN WINGS",
        "1 SMALL SHALLOT",
        "1 TABLESPOON PEANUT OIL",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "1 CLOVE GARLIC",
        "1 SPRIG THYME"
      ]
    },
    {
      "section": "GARNISH AND FINISHING",
      "ingredients": [
        "2 SLICES PAIN DE CAMPAGNE, CUT 1CM 3/8 INCH THICK",
        "100ML 1/3 CUP PLUS 1 TABLESPOON PEANUT OIL",
        "20G 0.71 OUNCE (2 TABLESPOONS) TAPIOCA",
        "SALT",
        "1 BABY ONION, INCLUDING GREEN STALK",
        "200ML 3/4 CUP PLUS 1 TABLESPOON CREAM",
        "3 EGG YOLKS",
        "100G 3.53 OUNCES (2 CUPS) WHIPPED CREAM*",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "MAKE THE WHITE CHICKEN STOCK",
    "Peel the onions, carrots, and mushrooms. Make a bouquet garni with the thyme, bay leaf, and parsley, and another with the leek and celery.",
    "Put the peppercorns inside a small cheesecloth (muslin) bag.",
    "Wash the bones under abundant running water.",
    "Put them into a large stockpot, cover with cold water, and bring to a boil over high heat.",
    "When the water comes to a boil, remove from heat and rinse the bones and pot under cold running water.",
    "Return the bones to the clean pot, cover with 3 liters - 12 2/3 cups cold water, and place over a high heat.",
    "When the water begins to simmer, add the onions, carrots, mushrooms, bouquet garnis, peppercorns, and salt.",
    "Cook for 1 hour 30 minutes - 2 hours, skimming from time to time.",
    "Add the chicken leg after 30 minutes.",
    "When the chicken leg is cooked, remove from the pot and let cool.",
    "Debone and cut into large cubes. Refrigerate.",
    "Filter the contents of the pot through a strainer (sieve) into a saucepan and let cool.",
    "Reduce in a saucepan to make 2.5 liters - 10 3/4 cups liquid.",
    "MAKE THE CHICKEN JUS",
    "Chop the wings into small pieces.",
    "Peel and slice the shallot.",
    "In a sauté pan, heat the oil and, on medium heat, brown the wings for 20 minutes.",
    "Degrease by filtering the contents of the pan through a strainer, then return the wings to the pan.",
    "Add the butter, shallot, unpeeled garlic, and thyme.",
    "Brown lightly, then deglaze with 200ml - 3/4 cup plus 1 tablespoon white chicken stock.",
    "Reduce it completely.",
    "Repeat the process two more times, then pour in 400ml - 1 2/3 cups of the stock.",
    "Bring it to a boil and regularly skim off the scum.",
    "Cook for 1 hour.",
    "Filter through a very fine strainer, then reduce down to 100ml - 1/3 cup plus 1 tablespoon of jus.",
    "Refrigerate the jus; discard the chicken pieces.",
    "MAKE THE GARNISH",
    "Trim the slices of bread and cut into 1cm - 3/8 inch cubes.",
    "Toast the cubes in a skillet or frying pan with the oil, then drain on paper towels.",
    "Pour 500ml - 2 cups white chicken stock into a saucepan and bring to a boil.",
    "Add the tapioca and salt, and cook for 15 minutes, stirring often.",
    "Remove from the heat and let cool.",
    "Mince the onion leaf on a diagonal.",
    "FINISHING",
    "Heat 1 liter - 4 1/4 cups white chicken stock.",
    "Add the cream and tapioca.",
    "Take the pan off the heat and whisk in the egg yolks.",
    "Reheat the cubed chicken leg in a small saucepan in the chicken jus.",
    "Divide the pieces among the bowls, add a quenelle of whipped cream, and the minced onion leaf.",
    "Season with salt and pepper.",
    "Serve the croutons separately and the creamy chicken stock in a pitcher."
  ],
  "author": "Mère Brazier"
}