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": "HANGER STEAK",
  "description": "A delicious and sophisticated dish that combines hanger steak with tender grenaille potatoes and a rich béarnaise sauce.",
  "subtitle": "with Grenaille Potatoes and Béarnaise Sauce",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 kg 2 pounds 4 ounces hanger steak",
        "fleur de sel",
        "freshly ground pepper",
        "grapeseed oil",
        "60g 2.12 ounces (4 tablespoons) butter",
        "2 cloves garlic",
        "1 sprig thyme"
      ]
    },
    {
      "section": "Reduction",
      "ingredients": [
        "3 shallots",
        "70ml 1/4 cup plus 2 teaspoons aged red wine vinegar",
        "30ml 2 tablespoons dry white wine",
        "2g 0.07 ounce (1 teaspoon) coarsely ground pepper",
        "1/4 bunch tarragon"
      ]
    },
    {
      "section": "Finishing",
      "ingredients": [
        "1/4 bunch chervil",
        "1/4 bunch tarragon",
        "200ml 3/4 cup plus 1 tablespoon clarified butter (see p. 245)",
        "4 egg yolks",
        "50ml 3 1/2 tablespoons white chicken stock (see p. 246)",
        "fleur de sel",
        "freshly ground pepper"
      ]
    },
    {
      "section": "Pour les pommes de terre",
      "ingredients": [
        "500g 1 pound 2 ounces small potatoes",
        "50ml 3 1/2 tablespoons white chicken stock (see p. 246)",
        "2 cloves garlic",
        "2 sprigs thyme",
        "150g 5.29 ounces (1 stick plus 3 tablespoons) butter",
        "fleur de sel",
        "freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "Trim the meat and remove the membrane. Cut it into 180g - 6.35 ounce portions. Season the steaks with fleur de sel and pepper, and sear* in a little grapeseed oil, then add the butter, unpeeled garlic, and thyme. Baste the meat. Transfer to a rack and rest at room temperature.",
    "For the reduction: Peel and finely mince* the shallots. Combine with the vinegar, wine, and coarsely ground pepper in a sauté pan*, and cook until the liquid is completely reduced*. Remove from the heat. Add the tarragon to infuse for 10 minutes, then remove.",
    "For finishing: Pluck and finely mince the chervil and tarragon, and set aside*. Melt the clarified butter.",
    "In a sauté pan, mix the egg yolks with the chicken stock and whisk briskly over the heat to a sabayon.",
    "Remove from the heat, then incorporate the melted clarified butter, a little at a time, while stirring gently. Finish by adding the minced herbs and the reduction. Seasoning, if necessary.",
    "In a Dutch oven (cast-iron casserole), start cooking the whole potatoes with the chicken stock, unpeeled garlic, thyme, and butter. Season with fleur de sel and cover with a lid. Bring the liquid to a boil and stir often. When the potatoes are cooked, remove the lid and brown them.",
    "Preheat the oven to 180°C - 350°F (gas mark 4), then reheat the steaks in the oven for a few minutes. Plate the steaks, and arrange the potatoes to one side. Serve the sauce separately. Finish by seasoning with fleur de sel and a turn of the pepper mill."
  ],
  "author": "ALLARD"
}