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": "TRADITIONAL CALF'S HEAD with Ravigote Sauce",
  "description": "A classic French dish that brings together the delicate flavors of organ meats, paired with a flavorful ravigote sauce, offering a unique culinary experience.",
  "subtitle": "MAKE THE ORGAN MEATS",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1/2 (180G 6 1/3 OUNCE) CALF'S HEAD, ROLLED",
        "1 VEAL TONGUE (800G 1 POUND 12 OUNCE)",
        "1 (100G 3 1/2 OUNCE) CALF'S BRAIN",
        "1 CARROT",
        "1 YELLOW ONION",
        "2 CLOVES",
        "200G7 OUNCES (1 2/3 CUPS) FLOUR",
        "1 BOUQUET GARNI",
        "JUICE OF 3 LEMONS",
        "16 SMALL POTATOES",
        "2 EGGS",
        "1/4 BUNCH CHIVES",
        "LEAVES FROM 1/4 BUNCH FLAT-LEAF PARSLEY",
        "LEAVES FROM 1/4 BUNCH CHERVIL",
        "2 SHALLOTS",
        "50G 1.76 OUNCES (1/3 CUP PLUS 1 TABLESPOON) CAPERS",
        "30G 1.06 OUNCES MUSTARD (2 TABLESPOONS) WHOLE-GRAIN",
        "300ML 1 1/4 CUPS GRAPESEED OIL",
        "100ML 1/3 CUP PLUS 1 TABLESPOON AGED RED WINE VINEGAR",
        "SALT",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "A day ahead, purge the rolled head, tongue, and brains of impurities by soaking in ice water to cover for 12 hours in the refrigerator.",
    "The day of serving, peel the carrot, and peel and stud the onion with the cloves.",
    "Put the flour into a large Dutch oven (cast-iron casserole) and dilute with a little water.",
    "Add the carrot, onion, bouquet garni, head, tongue, brain, and lemon juice.",
    "Cover with cold water.",
    "Bring to a boil and simmer for 1 hour 30 minutes, skimming regularly.",
    "Remove the pieces of meat and cut each into four pieces.",
    "Set aside the meat and cooking liquid.",
    "Peel the potatoes and boil in salted water.",
    "Boil the eggs for 10 minutes in salted water.",
    "Mince the chives and the parsley and chervil leaves.",
    "Peel and slice the shallots, chop the capers and 50g of the poached calf's brain, and crush the hard-boiled eggs with a fork.",
    "Beat the mustard with the oil in a bowl, then add the vinegar.",
    "Immediately add the eggs, herbs, and chopped capers and brain.",
    "Finish by seasoning the sauce with a dash of vinegar, a pinch of salt, and a turn of the pepper mill.",
    "Heat the calf's head, the tongue, and the calf's brain in a little of the cooking liquid along with the boiled potatoes.",
    "Arrange on a plate and coat generously with the ravigote sauce.",
    "Serve the rest of the sauce separately."
  ],
  "author": "BENOIT"
}