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": "VEAL LIVER",
  "description": "Une recette délicieuse de foie de veau avec des pommes de terre fondantes, parfaite pour un repas réconfortant.",
  "subtitle": "with Persillade and Fondant Potatoes",
  "ingredients": [
    {
      "section": "FONDANT POTATOES",
      "ingredients": [
        "10 LARGE ROSEVAL POTATOES (OR OTHER RED-SKINNED, WAXY, YELLOW-FLESHED POTATO)",
        "200ML 3/4 CUP PLUS 1 TABLESPOON WHITE CHICKEN STOCK",
        "50G 1.76 OUNCES (3 1/2 TABLESPOONS) BUTTER",
        "1 CLOVE GARLIC",
        "5 SPRIGS THYME",
        "SALT"
      ]
    },
    {
      "section": "LIVER AND SAUCE",
      "ingredients": [
        "800G 1 POUND 12 OUNCES MILK-FED VEAL LIVER",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER",
        "100G 3.53 OUNCES (3/4 CUP PLUS 1 TABLESPOON) FLOUR",
        "80ML 1/3 CUP CLARIFIED BUTTER",
        "40G (1.41 OUNCES (3 TABLESPOONS) BUTTER",
        "PARSLEY",
        "100ML 1 CLOVE GARLIC",
        "3/4 CUP PLUS 1 TABLESPOON WINE VINEGAR",
        "THE WINE A RED RHÔNE WINE, SUCH AS CÔTE-RÔTIE"
      ]
    },
    {
      "section": "FINISHING",
      "ingredients": [
        "LEAVES FROM 6 SPRIGS FLAT-LEAF",
        "4 VERY THIN SLICES DRY-CURED BACON"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 180°C - 350°F (gas mark 4).",
    "Peel and rinse the potatoes, and cut them into 3cm- 1 1/4 inch-thick rounds.",
    "Lay the potato slices flat in a Dutch oven (cast-iron casserole).",
    "Add the chicken stock, butter, unpeeled garlic, and thyme.",
    "Season with salt.",
    "Cover with a lid and bring to a boil over high heat, then put the pan in the oven for 20 minutes.",
    "When the potatoes are cooked, remove the lid and reduce the liquid until the potatoes are caramelized.",
    "Remove the membrane and nerves from the liver.",
    "Cut it into four uniform slices.",
    "Season the slices with fleur de sel and pepper.",
    "Sprinkle only one side with flour, and tap lightly to remove the excess.",
    "Sear gently, in a skillet or frying pan with the clarified butter, for 2 minutes.",
    "Turn them over, add 10g - 0.35 ounce (3/4 tablespoon) butter, and baste until they are cooked to the desired degree.",
    "Transfer the liver slices to a rack and rest.",
    "Peel the garlic clove, and mince.",
    "Add the remaining butter to the pan and melt.",
    "Brown the garlic and deglaze the pan with the vinegar.",
    "Season with fleur de sel and pepper, if necessary.",
    "Mince the parsley.",
    "Serve the fondant potatoes in a large skillet or frying pan.",
    "Arrange the liver slices over the potatoes, cover with sauce and minced parsley, and then top with the slices of bacon.",
    "Sprinkle with freshly ground pepper."
  ],
  "author": ""
}