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": "FROG'S LEGS",
  "description": "A delightful dish featuring tender frog's legs paired with a rich purslane sauce, perfect for an appetizer to impress your guests.",
  "subtitle": "with Purslane Sauce",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "150G 5.29 OUNCES (1 CUP PLUS 3 1/2 TABLESPOONS) FLOUR",
        "1 EGG",
        "200ML 3/4 CUP PLUS 1 TABLESPOON DRY WHITE WINE",
        "1/2 CLOVE GARLIC",
        "SEVERAL SPRIGS TARRAGON",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "14 PAIRS FROG'S LEGS",
        "JUICE OF 1 LEMON",
        "30ML 2 TABLESPOONS OLIVE OIL",
        "5 STEMS FLAT-LEAF PARSLEY",
        "1 SPRIG THYME",
        "500G 1 POUND 2 OUNCES (11 2/3 CUPS) PURSLANE",
        "1/2 CLOVE GARLIC",
        "300ML 1 1/4 CUPS HIGH-QUALITY OLIVE OIL",
        "2 LITERS 8 1/2 CUPS PEANUT OIL"
      ]
    }
  ],
  "instructions": [
    "Put the flour into a bowl and make a well. Crack the egg into the well and add the wine. Mix until the consistency is that of a crêpe batter.",
    "Chop the garlic and tarragon and add. Season with salt and pepper, cover with plastic wrap, and refrigerate for 1 hour.",
    "Use a pair of scissors to separate the legs and remove the spine. Carefully remove the bone from the lower leg, making sure the flesh remains attached to the knee.",
    "Marinate 30 minutes at room temperature in the lemon juice, olive oil, parsley stems, and thyme.",
    "Boil the purslane for 2 minutes in a saucepan of heavily salted water. Blend it together with a little water to a very fine puree.",
    "Filter through a fine strainer (sieve) and set aside in the refrigerator. Peel and chop the garlic clove, add it to the puree, season with salt and pepper, and gently whisk in the olive oil a little at a time.",
    "Heat the peanut oil to 180°C - 350°F in a Dutch oven (cast-iron casserole). Dip the frog's legs in the batter, tap gently against the side of the bowl to remove any excess batter, and plunge into the oil until browned and crispy.",
    "Drain on paper towels and season with salt and freshly ground pepper. Serve the frog's legs very hot with the sauce alongside."
  ],
  "author": ""
}