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": "LANDES CHICKEN",
  "description": "A wonderful dish featuring Landes chicken, prepared in a pork bladder with seasonal vegetables and a rich Albufera sauce, perfect for a special occasion.",
  "subtitle": "Cooked en Vessie with Seasonal Vegetables and Albufera Sauce",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 dried pork bladder",
        "30ml 2 tablespoons white vinegar",
        "150g 5.29 ounces foie gras confit",
        "90g 3.17 ounces (6 1/2 tablespoons) butter",
        "160ml 2/3 cup chicken broth",
        "400ml 1 2/3 cups light cream",
        "30ml 2 tablespoons cognac",
        "30ml 2 tablespoons white port wine",
        "30ml 2 tablespoons madeira wine",
        "50ml 3 1/2 tablespoons white truffle oil",
        "freshly ground Sarawak white pepper",
        "fine gray sea salt",
        "lemon juice",
        "20ml 4 teaspoons chicken jus",
        "1 corn-fed Bresse chicken",
        "4 carrots with greens",
        "2 turnips, with greens",
        "4 radishes, with greens",
        "1 rutabaga",
        "1 celery stalk",
        "1.06 ounces black truffle",
        "3/4 cup plus 1 tablespoon concentrated chicken broth",
        "2 liters 8 1/2 cups white chicken stock",
        "olive oil"
      ]
    }
  ],
  "instructions": [
    "One day ahead, soak the bladder overnight, at room temperature, in water and the vinegar.",
    "The day of serving, bring the foie gras confit and butter to room temperature.",
    "Reduce the chicken broth by half to 80ml - 1/3 cup.",
    "Reduce the cream by half to 200ml - 3/4 cup plus 1 tablespoon.",
    "Reduce the cognac and wines by one-quarter and collect 20ml - 4 teaspoons of each.",
    "Set aside.",
    "Cut the butter and foie gras into small dice.",
    "Use a whisk to cream the butter and incorporate the foie gras.",
    "Spread the mixture to a thickness of 1cm - 5/8 inch between two sheets of parchment paper and refrigerate.",
    "Cut the block into 1cm - 5/8 inch dice.",
    "Heat the reduced broth and cream together, then beat with the foie gras butter.",
    "Season by adding the reduced wines and cognac, white truffle oil, ground white pepper, and gray sea salt, and finish with a dash of lemon juice and the chicken jus; set aside.",
    "Cut off the legs and wings, leaving only the rib cage with breasts and thighs (reserve thighs for another use).",
    "Peel the carrots and turnips, and chop them, leaving the greens intact.",
    "Chop the radishes, keeping greens intact.",
    "Peel the rutabaga and slice it into semicircles; slice the celery stalk on a diagonal.",
    "Shallow braise the vegetables until soft.",
    "Clean and peel the truffle. Finely slice the truffle.",
    "Carefully loosen the chicken skin, and slide the slices under the skin, with two slices for each breast.",
    "Stuff the bladder with the chicken rib cage, vegetables, chicken broth, and a few truffle crumbs.",
    "Fold the end of the bladder over and tie it tightly with kitchen twine.",
    "Bring the chicken stock to a boil in a Dutch oven (cast-iron casserole).",
    "Add the bladder and poach in the chicken stock at 80°C - 175°F for 45-50 minutes, basting often.",
    "Cover with a damp cloth to stop the top of the bladder from drying out between one basting and the next, and to prevent tearing.",
    "Preheat the oven to 180°C - 350°F on the convection (fan) setting.",
    "Remove the bladder from the broth, put it on a pan, and put it into the oven for 10 seconds to dry out.",
    "Take it out of the oven and coat the entire surface with oil, then return to the oven to brown.",
    "Put the bladder into a deep serving dish.",
    "Cut open the bladder, remove the chicken, and carve it.",
    "Serve with the vegetables on a plate.",
    "Serve the albufera sauce separately."
  ],
  "author": "BENOIT"
}