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": "Roast saddle of lamb with basil and mustard",
  "description": "Saddle of lamb is an underrated cut that is well worth trying. More tender than leg, more flavoursome than chops, the meat is exceptional. And it is easily deboned and stuffed - here with mustard. A great recipe for a special occasion, this one will keep even the most gourmet of guests happy.",
  "subtitle": "An exceptional dish perfect for special occasions.",
  "ingredients": [
    {
      "section": "The saddle",
      "ingredients": [
        "1 x 600 g/1 lb 5 oz saddle of lamb, deboned (ask your butcher to do this for you)",
        "120 g/44 oz white breadcrumbs",
        "2 teaspoons Savora mustard",
        "2 teaspoons violette de Brive mustard",
        "1/4 bunch of basil",
        "splash of groundnut (peanut) oil",
        "25 g/1 oz salted butter",
        "fine sea salt, fleur de sel, freshly ground pepper"
      ]
    },
    {
      "section": "The chard gratin",
      "ingredients": [
        "3 bunches of Swiss chard (silverbeet)",
        "splash of olive oil",
        "15 g/½ oz salted butter",
        "100 ml/3½ fl oz vegetable stock",
        "20 g/4 oz grated Parmesan",
        "70 g/2½ oz Banon, or other very ripe goat's cheese",
        "70 g/2½ oz sheep's milk Brousse, or other fresh sheep's cheese",
        "80 ml/2½ fl oz single (pouring) cream",
        "fine sea salt, freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1-The stuffing\nOpen the saddle widthways, season, then scatter over the breadcrumbs. Spread the mustard all over the meat and strew with the basil leaves. Roll up and tie with kitchen string.",
    "2-The chard gratin\nPut the green leaves of the chard to one side. Trim the white stalks, wash in cold water and cut into pieces 3 cm/14 in long and 5 mm/4 in wide. Season with fine sea salt. Heat the olive oil and butter in a frying pan and, when the butter is foaming, add the trimmed chard stems. Stir to coat them in the oil and butter, then cook for 2 minutes. Add the vegetable stock and cook for another 6 minutes, until the chard is meltingly soft. Drain, then place in the bottom of a gratin dish. Mix together all the cheeses and cream, then pour half of this mixture into the dish. Boil the chard greens for 2-3 minutes in salted water, drain well then add to the gratin dish. Pour over the rest of the cheese and cream mixture.",
    "3-Cooking the saddle\nHeat the peanut oil and butter in an ovenproof frying pan, then add the saddle and colour it on all sides. Transfer to an oven preheated to 180°C (350°F; gas mark 4) and cook for 6-7 minutes, basting every so often. Remove from the oven and leave to rest for 10 minutes.",
    "4-Plating up\nPreheat an overhead grill (broiler). Reheat the saddle for a few minutes in the oven and quickly brown the gratin under the grill until golden. Untie the saddle and cut into slices, then sprinkle with fleur de sel. Serve immediately, with the chard gratin.",
    "Tip | Pour the pan juices from the lamb over the meat before serving."
  ],
  "author": ""
}