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": "LUFFY'S FAVORITE MEAT",
  "description": "The Straw Hat Pirates travel around the globe and eat all kinds of indigenous cuisines. Luffy, the protagonist, is often seen enjoying huge pieces of roasted meat. In this episode, King Cobra throws a banquet feast for the Straw Hats to say thank you for saving his kingdom and his daughter. Luffy, who is known to practically inhale food and steal off others' plates, does exactly that to his crewmate Usopp's dismay. To teach him a lesson, Usopp puts hot sauce on Luffy's rice ball, causing him to literally spit fire. While this recipe has multiple spices, you can rest assured that no fire hazards will occur at the family dinner table.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "TURKEY LOLLIPOPS",
      "ingredients": [
        "4 turkey legs"
      ]
    },
    {
      "section": "PIRATE SPICE RUB",
      "ingredients": [
        "1 tablespoons salt",
        "1 tablespoon garlic powder",
        "½ tablespoon sweet paprika",
        "½ tablespoon onion powder",
        "3 teaspoons brown sugar",
        "1 teaspoon cayenne pepper",
        "1 teaspoon ground cumin",
        "1 teaspoon ground cinnamon",
        "½ teaspoon grated nutmeg",
        "1 teaspoon black pepper"
      ]
    },
    {
      "section": "GOLDEN BASTING LIQUID",
      "ingredients": [
        "1/4 cup (55 g) unsalted butter",
        "2 tablespoons honey",
        "3 sprigs thyme",
        "Zest and juice of 1 large lemon",
        "Pinch salt",
        "2 garlic cloves, minced"
      ]
    },
    {
      "section": "FOR SERVING",
      "ingredients": [
        "Cooked rice (optional)",
        "Hot sauce (optional)"
      ]
    }
  ],
  "instructions": [
    "To make the turkey lollipops: Place a cutting board on your work surface and hold a turkey leg by the tip of the bone.",
    "Carefully carve around the bone where the meat ends on the leg with a sharp knife. Remove visible tendons and bones using pliers, then push the meat upward to create a meat lollipop. Repeat with the remaining turkey legs.",
    "To make the pirate spice rub, in a small bowl, combine all the rub ingredients.",
    "Wrap a baking tray with aluminum foil and place an oven-safe wire rack on top. Lay the turkey lollipops on the wire rack and pat them dry with paper towels. Sprinkle the pirate spice rub on and under the turkey skin, then pat to adhere.",
    "Refrigerate on the wire rack in the tray, uncovered, for 12 hours.",
    "Take the turkey lollipops out of the refrigerator and let them come to room temperature, 1 hour to 1 hour 30 minutes, before baking.",
    "Meanwhile, make the golden basting liquid: In a medium saucepan, combine the butter, honey, thyme, lemon zest and juice, and pinch of salt over medium heat and bring to a simmer. Let simmer until thick and the color turns yellow to golden, 9 to 10 minutes. Add the garlic in the last minute of cooking. Remove from the heat and set aside.",
    "Preheat the oven to 450°F (230°C; gas mark 8) and move an oven rack to the middle.",
    "Add 1 cup (240 ml) of water to the bottom of the baking tray, then wrap the exposed turkey leg bones of the lollipops on the wire rack with aluminum foil. Place the tray on the middle rack of the oven and bake for 20 minutes, then reduce the temperature to 300°F (150°C; gas mark 2) and continue to cook for another 30 minutes. Ten minutes into the 30-minute cooking time, start glazing the turkey lollipops with the golden basting liquid every 10 minutes. When an instant-read thermometer inserted into one of the legs reaches 155°F (69°C), remove the turkey legs from the oven.",
    "Let the turkey rest, covered with aluminum foil, for 20 to 30 minutes to let it continue cooking with its residual heat until the internal temperature reaches 165°F (73°C). Remove the aluminum foil and serve alone or with cooked rice. You may want to keep some hot sauce handy in case anyone gets greedy!"
  ],
  "author": null
}