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": "Slow-cooked lamb with sage and pearl barley",
  "description": "Delve into the rich flavors of slow-cooked lamb, tender and infused with sage, accompanied by creamy pearl barley—a hearty dish perfect for any occasion.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 shoulder of young lamb",
        "4 carrots",
        "2 sticks of celery",
        "4 red onions",
        "3 squashed garlic cloves",
        "12 sage leaves",
        "8 peppercorns",
        "250 ml of red wine",
        "250 ml of chicken stock",
        "160 g of pearl barley",
        "12 fresh almonds",
        "olive oil",
        "salt"
      ]
    }
  ],
  "instructions": [
    "Trim the fat from 1 shoulder of young lamb.",
    "Peel, wash and thinly slice 4 carrots and 2 sticks of celery.",
    "Peel 4 red onions and cut into small wedges.",
    "Preheat the oven to 140 °C (gas mark 1).",
    "Heat a flameproof casserole dish with a splash of olive oil and brown the shoulder on all sides.",
    "Take it out, throw away the cooking fat, wipe the casserole dish clean and put it back on the heat with a further splash of olive oil.",
    "Put in half the vegetables and sweat for 2 to 3 minutes, stirring.",
    "Add 3 squashed garlic cloves, 12 sage leaves, 8 peppercorns, mix well and return the shoulder of lamb to the casserole dish.",
    "Pour in 250 ml of red wine and reduce by half.",
    "Then add 250 ml of chicken stock, cover the casserole dish with a lid and put in the oven for 2 1/2 hours, basting the shoulder from time to time.",
    "Take out the casserole dish.",
    "Remove the shoulder, wrap it in aluminium foil and keep warm.",
    "Keep the casserole dish to hand.",
    "Shortly before the end of cooking the lamb, put 160 g of pearl barley to soak for 10 minutes.",
    "Heat another casserole dish with a splash of olive oil, put in the rest of the vegetables and cook for 2 minutes, stirring.",
    "Drain the pearl barley and add to the vegetables.",
    "Stir, salt and cook for 1 to 2 minutes.",
    "Take a ladleful of the cooking liquid from the lamb casserole dish and pour it into the barley casserole dish.",
    "Let it swell with the liquid and cook for 15 to 18 minutes, adding more of the liquid as and when it is absorbed.",
    "Peel 12 fresh almonds and add them at the end of cooking with a splash of olive oil.",
    "Stir and check the seasoning.",
    "Cut the shoulder into large pieces and return them to their casserole dish.",
    "Add the contents of the other casserole dish, a generous twist of freshly ground black pepper and serve in the casserole dish."
  ],
  "author": ""
}