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": "Tandoori beef bourguignon",
  "description": "Tandoori combined with beef bourguignon is not the odd combination it might at first appear to be. The tandoori spices up the classic bourguignon, and when cooked in this way, it has a superb melting texture. The secret is very simple - the meat is cooked twice in a pressure cooker. This can be eaten up to two weeks after being cooked.",
  "subtitle": "Tandoori combined with beef bourguignon is not the odd combination it might at first appear to be.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 carrots",
        "I onion",
        "I stalk celery",
        "I leek, white part only",
        "splash of groundnut (peanut) oil",
        "20 g/4 oz butter",
        "500 g/1 lb 2 oz diced braising steak",
        "250 ml/9 fl oz red wine",
        "500 ml/18 fl oz chicken stock",
        "8 sprigs of thyme",
        "4 bay leaves",
        "I teaspoon black peppercorns",
        "I tablespoon tandoori spices",
        "fine salt, freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1-The flavourings Peel and slice the carrots and onion. Wash the celery and leek, then dice them. Put all the vegetables to one side.",
    "2- The beef bourguignon Heat the oil and butter over a high heat in a pressure cooker. Add the diced beef and brown all over, stirring now and again. Remove the meat from the pan and pour off most of the fat, leaving just a little, then return the meat to the pan with the diced vegetables and red wine. Bring to the boil, then use a match to light the wine and flambé everything. When the flames die down, add the chicken stock, along with the thyme, bay leaves and peppercorns. Following the manufacturer's instructions, bring the cooker up to pressure (on a 'vegetables' setting), then cook for 30 minutes. At the end of the cooking time, remove from the heat and let the pressure drop slowly. Opening the cooker too soon may cause a sharp drop in pressure, which can damage the texture of food. Once the pressure has dropped, open the cooker and, using a slotted spoon, remove the meat and vegetables. Bring the cooking juices to the boil and reduce for about 10 minutes, then add the tandoori spices and season with salt and pepper if necessary.",
    "3-Finishing off Divide the meat and vegetables between the jars. Cover with the hot reduced sauce, then close and seal. Put the jars in the basket of the pressure cooker, then pour some water into the bottom of the cooker and bring to the boil. Follow the manufacturer's instructions for bringing the cooker up to pressure, then cook for 10 minutes. At the end of the cooking time, remove from the heat and let the pressure drop slowly. Open the pressure cooker, remove the jars and leave to cool. Store in the fridge until needed.",
    "Tip When the jars are cold, check that the vacuum seal is secure. To do this you just need to remove the metal closures; the rubber seal should still hold the lid in place."
  ],
  "author": "Homemade"
}