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": "QUENELLES ET ÉCREVISSES",
  "description": "Une délicieuse recette de quenelles de brochet accompagnées de sauce aux écrevisses, parfaite pour impressionner vos invités.",
  "subtitle": "Recipe by Lucien Tendret from 1892",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "250ML 1 CUP MILK",
        "90G 3.17 OUNCES (6 1/2 TABLESPOONS) BUTTER, PLUS",
        "200G 7 OUNCES (1 3/4 STICKS) BUTTER, SOFTENED*",
        "175G 6.17 OUNCES (1 1/3 CUPS PLUS 1 TABLESPOON) FLOUR",
        "4 EGG YOLKS, PLUS 4 WHOLE EGGS",
        "450G 1 POUND PIKE FILLET",
        "11G 0.39 OUNCE (2 TEASPOONS) SALT",
        "2G 0.07 OUNCE (1 TEASPOON) FRESHLY GROUND WHITE PEPPER",
        "250G 8.82 OUNCES (1 CUP PLUS 2 TEASPOONS) LIGHT CREAM",
        "16 CRAYFISH",
        "3 TABLESPOONS OLIVE OIL",
        "3 CLOVES GARLIC",
        "3 SPRIGS FLAT-LEAF PARSLEY",
        "FLEUR DE SEL",
        "30ML 2 TABLESPOONS COGNAC",
        "FRESHLY GROUND PEPPER",
        "1/2 CARROT",
        "1/2 ONION",
        "1/2 FENNEL",
        "1 DRIED FENNEL STICK",
        "60G 2.12 OUNCES (4 TABLESPOONS) BUTTER",
        "1 TEASPOON TOMATO PASTE",
        "100ML 1/3 CUP PLUS 1 TABLESPOON DRY WHITE WINE",
        "1 SPRIG THYME",
        "1 SPRIG ROSEMARY",
        "3 SAFFRON THREADS",
        "250ML 1 CUP LIGHT CREAM",
        "500ML 2 CUPS FISH STOCK (SEE P. 247)",
        "100G 3.53 OUNCES (2 CUPS) WHIPPED CREAM*"
      ]
    }
  ],
  "instructions": [
    "MAKE THE PIKE QUENELLES",
    "One day ahead, combine the milk with the 90g 3.17 ounces (6 1/2 tablespoons) butter in a saucepan and bring to a boil.",
    "Sift* flour.",
    "Remove the saucepan from the heat, and incorporate the flour.",
    "Put the saucepan over high heat and mix constantly.",
    "When the mixture no longer sticks to the pan, remove from heat and incorporate the egg yolks, one at a time.",
    "Transfer this panade (roux) to a plate and cover with plastic wrap.",
    "Let cool, then set aside*.",
    "Pass the fish through a meat grinder (mincer) two times, and then through a fine strainer (sieve).",
    "Put the fish into the bowl of a mixer fitted with a paddle attachment, add the salt and pepper, and mix.",
    "Add 110g 3.88 ounces of the panade, mix again, then push the mixture to the center of the bowl.",
    "Add the whole eggs, mix, and incorporate the softened butter*.",
    "Finish by mixing in the cream with a spatula (scraper).",
    "To check the seasoning, heat lightly salted water in a small saucepan, then poach* a teaspoon of the forcemeat for 5 minutes and taste.",
    "Add more salt and pepper, if necessary.",
    "Transfer the rest of the forcemeat to a bowl, cover with plastic wrap, and rest for 12 hours in the refrigerator.",
    "The day of serving, divide the forcemeat into 12 quenelles.",
    "Heat salted water in a stockpot. When the water comes to a simmer, add the quenelles and poach for 4 minutes on each side.",
    "Remove them from the water and drain on a cloth.",
    "MAKE THE CRAYFISH AND CRAYFISH SAUCE",
    "Rinse the crayfish.",
    "Prick the tail fins with a toothpick to draw out and remove the black vein (intestine).",
    "Then separate the heads and claws from the tails.",
    "Fry the tails in a Dutch oven (cast-iron casserole) for 3 minutes with 1 tablespoon olive oil, together with one crushed garlic clove, the parsley sprigs, and fleur de sel.",
    "Deglaze* with 10ml - 2 teaspoons cognac, season with pepper, and cover with a lid for 5 minutes.",
    "Peel the tails while still warm.",
    "Preheat the oven to 180°C - 350°F (gas mark 4).",
    "Cut the crayfish heads and claws into pieces.",
    "Put the pieces into a Dutch oven or a saucepan with the remaining oil and place in the oven to color.",
    "Peel and slice* the carrot and onion, and slice the fennel.",
    "Brown the vegetables and the dried fennel in another Dutch oven or saucepan with the butter and remaining garlic.",
    "When the heads and claws are well browned, transfer them to another Dutch oven or saucepan with the tomato paste and cook until soft.",
    "Flambé with the remaining cognac and deglaze with the white wine.",
    "Reduce the liquid by half, then add water to cover the crayfish pieces.",
    "Bring to a boil and skim off the scum.",
    "Add the thyme, rosemary, and saffron.",
    "Cook for another 20 minutes.",
    "Filter the contents of the Dutch oven through a fine strainer into a saucepan while pressing firmly.",
    "Reduce by half over medium heat.",
    "Add the cream and reduce the sauce down to 30ml - 2 tablespoons.",
    "FINISHING",
    "Preheat the oven to 200°C - 400°F (gas mark 6).",
    "Arrange the quenelles in a baking dish with 10ml - 2 tablespoons fish stock in the bottom and place the dish in the oven.",
    "Let the quenelles swell, then add the hot crayfish sauce and the peeled crayfish tails, and season with pepper.",
    "Return the dish to the oven and bake until the quenelles have doubled in size.",
    "Add a little whipped cream and serve."
  ],
  "author": "Lucien Tendret"
}