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": "Mustard-Braised Brisket with Potatoes and Cabbage",
  "description": "With potatoes, cabbage, caraway, mustard, and dill, this dish has echoes of hearty Eastern European fare-perfect for a cold fall or winter night.",
  "subtitle": "With potatoes, cabbage, caraway, mustard, and dill, this dish has echoes of hearty Eastern European fare-perfect for a cold fall or winter night.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 tablespoon Whole30-compliant coarse-grain mustard",
        "3 cloves garlic, minced",
        "1 teaspoon caraway seeds, crushed",
        "½ teaspoon coarse salt",
        "1/4 teaspoon black pepper",
        "2 to 2½ pounds beef brisket, trimmed",
        "1 to 1½ pounds 2- to 3-inch Yukon gold potatoes, scrubbed and halved",
        "1 medium onion, cut into thin wedges",
        "1 small head cabbage, cored and cut into 8 wedges",
        "2 tablespoons cider vinegar",
        "1 tablespoon Clarified Butter (page 296) or ghee",
        "1½ teaspoons snipped fresh dill"
      ]
    }
  ],
  "instructions": [
    "IN a small bowl, combine the mustard, garlic, caraway seeds, salt, and pepper.",
    "Spread all over brisket.",
    "Place the potatoes, onion, and ½ cup water in a 3½- to 4-quart slow cooker.",
    "Lay the brisket on top of the vegetables.",
    "Cover and cook on low for 10 to 11 hours or on high for 5 to 5½ hours.",
    "TURN the slow cooker to high if using the low setting.",
    "Add the cabbage to the slow cooker.",
    "Cover and cook until tender, about 30 minutes.",
    "TRANSFER the brisket and vegetables to a serving platter.",
    "Skim the fat from the cooking juices; add the vinegar, butter, and dill.",
    "Whisk until well combined.",
    "Drizzle the liquid over the beef and vegetables and serve.",
    "INSTANT POT VARIATION Follow the directions in the first step using a 6-quart Instant Pot, but leave out the potatoes.",
    "Lock the lid in place. Select Meat/Stew and cook at high pressure for 90 minutes.",
    "Use natural release for 10 minutes, then quick release.",
    "In the second step, transfer the brisket to a serving platter.",
    "Add the potatoes and cabbage to the pot.",
    "Lock the lid in place. Select Meat/Stew and cook at high pressure for 5 minutes.",
    "Use quick release.",
    "Continue with the third step."
  ],
  "author": ""
}