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": "RABBIT CONFIT",
  "description": "A delicious and traditional dish from Lyon, featuring tender rabbit slow-cooked to perfection with aromatic herbs and accompanied by a rich sauce.",
  "subtitle": "Lyon Style",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 CARROT",
        "1 ONION",
        "1 SHALLOT",
        "1 TABLESPOON PEANUT OIL",
        "4 LARGE RABBIT LEGS",
        "1 TABLESPOON FLOUR",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "2 CLOVES GARLIC",
        "1 SPRIG THYME",
        "1 SPRIG ROSEMARY",
        "10 FENNEL SEEDS",
        "100ML 1/3 CUP PLUS 1 TABLESPOON DRY WHITE WINE",
        "330ML 1 1/3 CUPS BILBERRY-FLAVORED BEER",
        "200ML 3/4 CUP PLUS 2 TABLESPOONS VEAL STOCK (SEE P. 246)",
        "8 CLOVES PINK GARLIC",
        "4 TABLESPOONS OLIVE OIL",
        "25 GREEN AND YELLOW DANDELION LEAVES",
        "8 NEW ONIONS",
        "1 TABLESPOON PEANUT OIL",
        "FLEUR DE SEL",
        "200ML 3/4 CUP PLUS 1 TABLESPOON SPRING WATER",
        "20 BILBERRIES",
        "50ML 3 1/2 TABLESPOONS OLIVE OIL",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "Peel the carrot, onion, and shallot. Halve the vegetables lengthwise and again crosswise.",
    "Heat the peanut oil in a Dutch oven (cast-iron casserole).",
    "Lightly dredge the rabbit legs in flour and season with salt and pepper.",
    "Brown the legs on all sides.",
    "Add the butter, carrot, onion, shallot, garlic, thyme, rosemary, and fennel seeds. Color a little, then add the wine and reduce by half.",
    "Add the beer and veal stock.",
    "Cover the pan with a lid and simmer for 40 minutes. Stop the cooking process when the legs are soft.",
    "Transfer the legs to a dish.",
    "Filter the cooking liquid through a fine strainer (sieve) into a bowl.",
    "Wipe out the Dutch oven and return the strained cooking liquid to it.",
    "Reduce the liquid to a sauce that is almost thick enough to coat the back of a spoon. Set aside*.",
    "Peel the garlic cloves, put them into a saucepan, and cover with cold water.",
    "Bring to a boil. Drain and let cool.",
    "Repeat the operation another two times.",
    "Put the olive oil into a saucepan and gently confit the garlic for 1 hour 30 minutes at 80°C - 175°F, until soft but whole.",
    "Wash and gently dry the dandelion leaves.",
    "Cut off the bases of the new onions and two-thirds of their leaves.",
    "Heat the peanut oil in a saucepan and sweat the onions.",
    "Season with a little fleur de sel.",
    "Gradually add the spring water, cover the pan, and cook until soft.",
    "Return the legs to the pan with the sauce and gently heat.",
    "Add the berries, garlic confit, and onions, followed by the dandelion leaves dressed with the olive oil.",
    "Season with fleur de sel and pepper at the last minute."
  ],
  "author": ""
}