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": "Grenadins of veal",
  "description": "A delicious dish combining tender grenadins of veal with nutritious spinach and flavorful baked tomatoes, perfect for a satisfying meal.",
  "subtitle": "with spinach and baked tomatoes",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "4 nice big tomatoes",
        "olive oil",
        "1 teaspoon of caster sugar",
        "salt",
        "6 garlic cloves (3 crushed, 1 peeled)",
        "600 g of spinach",
        "8 tablespoons of sheep's curd",
        "8 segments of tomato confit",
        "40 g of hard sheep's cheese",
        "4 grenadins of veal (100 g each)",
        "1 sprig of thyme",
        "200 ml of chicken stock",
        "freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 130 °C (gas mark 1).",
    "Blanch 4 nice big tomatoes and cut in half horizontally.",
    "Squeeze them between your fingers to remove the juice and seeds.",
    "Line them up on an oven tray, drizzle with a good splash of olive oil, sprinkle with a teaspoon of caster sugar and salt.",
    "Add 3 crushed garlic cloves (6 required in total for the recipe), cover and put in the oven for 1 1/2 hours.",
    "Destalk, wash and dry 600 g of spinach and set aside.",
    "Take the tray of tomatoes out of the oven and increase the temperature to 170 °C (gas mark 3 to 4).",
    "Take 8 tablespoons of sheep's curd and 8 segments of tomato confit and spread one of each on the eight tomato halves in the tray.",
    "Then spread some fine shavings cut from 40 g of hard sheep's cheese with a vegetable peeler.",
    "Return the tray to the oven for a few minutes.",
    "Heat a sauté pan with a splash of olive oil.",
    "Peel 1 garlic clove and stick it onto a fork.",
    "Put the spinach into the sauté pan by the handful and cook quickly, stirring with the fork.",
    "Add salt and freshly ground black pepper.",
    "Heat a splash of olive oil in another sauté pan.",
    "Brown 4 grenadins (fillets cut from the loin) of veal, each weighing 100 g, on each side.",
    "Add 2 crushed garlic cloves and 1 sprig of thyme, then cook over a medium heat for 3 to 4 minutes on each side (depending on their thickness).",
    "Place on a dish and keep in a warm place covered with aluminium foil.",
    "Return the sauté pan to the heat.",
    "Pour in 200 ml of chicken stock (page 10) and scrape well with a spatula to deglaze the juices.",
    "Bring to a boil and cook until the juices are slightly syrupy.",
    "Season to taste.",
    "Place the spinach then the tomatoes in the centre of the dish or on each individual plate and then top with 1 grenadin on each one.",
    "Pour the juices over, filtered through a fine wire mesh strainer, and serve immediately."
  ],
  "author": ""
}