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": "BLANQUETTE DE VEAU",
  "description": "A classic French dish, Blanquette de Veau is a rich and creamy veal stew that is sure to impress your guests with its delicate flavors and comforting textures.",
  "subtitle": "Fernande Allard Style",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1.2KG 2 POUNDS 10 OUNCES VEAL SHOULDER",
        "100G 3.53 OUNCES (7 TABLESPOONS) BUTTER",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "4 CARROTS",
        "2 YELLOW ONIONS",
        "2 CLOVES",
        "1 BOUQUET GARNI",
        "30G",
        "100G",
        "1.06 OUNCES (1/4 CUP) FLOUR",
        "3.53 OUNCES (1/3 CUP PLUS 2 TABLESPOONS) CRÈME FRAICHE",
        "JUICE OF 1/2 LEMON",
        "6 CARROTS, WITH GREENS",
        "6 PENCIL-THIN LEEKS",
        "12 GREEN ASPARAGUS TIPS",
        "SALT",
        "OLIVE OIL",
        "2 SHALLOTS",
        "300G 10.58 OUNCES CHANTERELLE MUSHROOMS",
        "80G 2.82 OUNCES (6 TABLESPOONS) BUTTER",
        "FRESHLY GROUND PEPPERT",
        "1 WHITE ONION",
        "200G 7 OUNCES (1 CUP) WHITE RICE",
        "300ML 1 1/4 CUPS WHITE CHICKEN STOCK (SEE P. 246)"
      ]
    }
  ],
  "instructions": [
    "Cut the meat into uniform 50g 1.76 ounce pieces. Melt half the butter in a large stockpot. Very lightly brown the meat on all sides. Season with salt and pepper. Cut the carrots into large chunks, quarter the onions, and stud a quarter onion with the cloves. Add to the meat with the bouquet garni. Add cold water to cover. Simmer for 2 hours. Reserve the meat, discard the vegetables, and filter the cooking liquid through a conical strainer (sieve) into a saucepan. Reduce 1 liter - 4 1/4 cups of the veal cooking liquid by half. Melt the remaining butter in a saucepan over low heat, without coloring. Dissolve the flour in the butter, stirring with a whisk until the mixture froths slightly. Pour the remaining cooking liquid into the pan with the roux and cook while stirring constantly with a wooden spoon until the sauce thickens. Remove the pan from the heat, add the crème fraîche and lemon juice, and season with salt and pepper. Set aside.",
    "Peel the carrots and carefully wash the leeks. Boil the asparagus in salted water for 10 minutes and shock in ice water. Set aside. Heat a little olive oil and braise the carrots for 10 minutes and set aside. Peel and mince the shallots. Scrape the stems and wash the mushrooms several times to gradually remove any impurities. In a sauté pan, melt the butter and brown the shallots and mushrooms. Cover with a lid and cook for a few minutes. Season with salt and pepper when mostly cooked. When cooked, add the carrots and leeks, then bind with 50ml 3 1/2 tablespoons of the veal reduction.",
    "Preheat the oven to 170°C - 340°F. Peel and mince the onion. In a Dutch oven (cast-iron casserole), brown the onion with a little olive oil, then add the rice. Sauté the rice until translucent and moisten with the chicken stock. Cover the pan with a lid and cook in the oven for 17 minutes. Rest for 10 minutes, then fluff the rice with a fork.",
    "Heat the meat pieces in a little veal broth reduction. When hot, drain well, transfer to a Dutch oven or other serving dish, and cover with the veal-crème fraîche sauce. Arrange the carrots with their greens, leeks, asparagus, and mushrooms in the pot. Serve the rice separately."
  ],
  "author": "Allard"
}