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": "FROG'S LEGS",
  "description": "A delicious dish featuring tender frog's legs sautéed to perfection and served with savory rice pilaf.",
  "subtitle": "Mère Allard Style",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 KG 2 POUNDS 4 OUNCES FROG'S LEGS",
        "SALT",
        "50G 1.76 OUNCES (1/3 CUP PLUS 1 TABLESPOON) FLOUR",
        "3 CLOVES GARLIC",
        "LEAVES FROM 1 BUNCH FLAT-LEAF PARSLEY",
        "100ML 1/3 CUP PLUS 1 TABLESPOON OLIVE OIL",
        "60G 2.12 OUNCES (4 TABLESPOONS) BUTTER",
        "JUICE OF 1/2 LEMON"
      ]
    },
    {
      "section": "RICE PILAF",
      "ingredients": [
        "240ML 1 CUP WHITE CHICKEN STOCK",
        "1 CLOVE GARLIC",
        "1 SPRIG THYME",
        "1 WHITE ONION",
        "100ML 1/3 CUP PLUS 1 TABLESPOON OLIVE OIL",
        "120G 4.23 OUNCES (2/3 CUP) RICE",
        "SALT",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "MAKE THE RICE PILAF: Bring the chicken stock to a boil in a saucepan with the unpeeled garlic and thyme. Peel and mince the onion. Preheat the oven to 220°C - 425°F (gas mark 7). Heat the oil in a sauté pan, add the onion, and cook. Add the rice and sauté until translucent, stirring with a spatula. Season lightly with salt. Add the hot chicken stock. Mix, then cover with a lid and cook in the oven for about 20 minutes. When the rice is cooked, remove the garlic and thyme. Use a fork to fluff the rice and gradually add the butter. Adjust the seasoning with salt and pepper if necessary.",
    "MAKE THE FROG'S LEGS: Use scissors to separate the legs from the spine. Dry the legs on paper towels. Season the legs with salt and dredge in the flour. Shake the legs in a strainer (sieve) to remove the excess flour. Peel and mince the garlic. Mince the parsley. Heat the olive oil in a nonstick skillet or frying pan and fry the frog's legs until golden, turning them over regularly. Once golden, add the butter and baste for a few minutes with the melted butter. When cooked, add the minced garlic and parsley, followed by the lemon juice. Adjust the seasoning. Serve the frog's legs on a warm cast-iron platter. Serve the rice separately."
  ],
  "author": "Allard"
}