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": "CREAMY CRAYFISH SOUP",
  "description": "A rich and flavorful soup made with fresh crayfish, herbs, and a touch of cognac, perfect for impressing your guests.",
  "subtitle": "with Chives",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1.5KG 3 POUNDS 4 OUNCES CRAYFISH",
        "1 SHALLOT",
        "1 CLOVE GARLIC",
        "1 SPRIG FLAT-LEAF PARSLEY",
        "1 TABLESPOON OLIVE OIL",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "5 BLACK PEPPERCORNS",
        "100ML 1/3 CUP PLUS 1 TABLESPOON COGNAC",
        "HEADS AND CLAWS OF THE CRAYFISH",
        "150G 5.29 OUNCES CARROTS (ABOUT 2 LARGE OR 3 SMALL)",
        "150G 5.29 OUNCES SHALLOTS (ABOUT 6)",
        "4 CLOVES PINK GARLIC",
        "1 FENNEL BULB",
        "150G 5.29 OUNCES RIPE TOMATOES (ABOUT 1 1/2 SMALL)",
        "1 TABLESPOON OLIVE OIL",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "1 TABLESPOON TOMATO PASTE",
        "20ML 4 TEASPOONS DRY WHITE WINE",
        "200ML 3/4 CUP PLUS 1 TABLESPOON LIGHT CREAM",
        "500ML 2 CUPS WHITE CHICKEN STOCK (SEE P. 246)",
        "4 SPRIGS FRESH THYME",
        "1 SPRIG FRESH TARRAGON",
        "1 DRIED FENNEL STICK",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "1/2 BUNCH CHIVES",
        "SOFT (SEMI-) WHIPPED CREAM*",
        "5ML 1 TEASPOON COGNAC"
      ]
    }
  ],
  "instructions": [
    "Rinse the crayfish in cold water. Devein them: Prick the tail fin with a toothpick to draw out and remove the black vein (intestine). Then separate the heads and claws from the tails. Put them into two different strainers (sieves) to drain. Cut the unpeeled shallots into 3mm 1/8 inch-thick rounds. Crush the garlic clove, and crush the parsley sprig with your hands.",
    "Heat the olive oil in a Dutch oven (cast-iron casserole) and sear* the crayfish tails. When they turn very red, lower the heat and add the butter, the shallot, garlic, parsley, and peppercorns. Deglaze* with the cognac and cover the pan with a damp cloth. Let rest for a few minutes. Peel the tails while they are still warm.",
    "Use scissors to cut up the crayfish heads and claws. Peel and slice* the carrots, shallots, and garlic, and slice the fennel. Chop the tomatoes into chunks; set aside.",
    "Heat the olive oil in a Dutch oven and sear* the crayfish pieces over high heat. When the crayfish pieces have turned red, lower the heat and add the butter. Add the carrots, shallots, garlic, fennel, and tomato paste, and cook until the vegetables are soft.",
    "Deglaze the pan with the white wine and reduce* completely. Add the cream and cover the contents of the pan with chicken stock.",
    "Add the thyme, tarragon, dried fennel stick, and chopped tomatoes. Simmer* for 25 minutes, skimming regularly. Remove from the heat and set aside* one-quarter of the liquid, which will be used to dilute the soup. Remove the herbs, fennel, and crawfish heads and claws and discard. Use a handheld blender to blend the soup, then press* through a conical strainer* as firmly as possible into a saucepan.",
    "Brown* the crayfish tails in the butter and adjust the seasoning. Snip* the chives. Arrange the crayfish tails in a bowl. Add a quenelle of soft whipped cream and the chives. Reheat the soup, if necessary. Adjust the seasoning, add the cognac, and beat* lightly. Serve the soup separately."
  ],
  "author": "BENOIT"
}