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": "CASSOULET",
  "description": "Une classique et savoureuse recette de cassoulet, parfaite pour les repas conviviaux et les occasions spéciales.",
  "subtitle": "Fernande Allard Style",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 KG 2 POUNDS 4 OUNCES (5 1/3 CUPS) FLAGEOLET BEANS OU GREAT NORTHERN BEANS",
        "400G 14.11 OUNCES LAMB SHOULDER",
        "250G 8.82 OUNCES PORK SPARERIBS",
        "30G 2 TABLESPOONS GOOSE FAT",
        "2 CONFIT DUCK LEGS",
        "1 CARROT",
        "1 ONION (ABOUT 4)",
        "150G 5.29 OUNCES CELERY STALKS",
        "1 BOUQUET GARNI",
        "3 CLOVES GARLIC",
        "250G 8 3/4 OUNCES PANCETTA",
        "1 CARROT",
        "1 CELERY STALK",
        "1 ONION",
        "1 CLOVE",
        "1 BOUQUET GARNI",
        "SALT",
        "250G 8 3/4 OUNCES PANCETTA.",
        "3 CLOVES GARLIC",
        "FRESHLY GROUND PEPPER",
        "125G 4.41 OUNCES TOULOUSE SAUSAGES",
        "125G 4.41 GARLIC SAUSAGES",
        "100G 3.53 OUNCES (1/2 CUP) MELTED GOOSE FAT",
        "100G 3.53 OUNCES (1 CUP) DRY BREAD CRUMBS"
      ]
    }
  ],
  "instructions": [
    "One day ahead, soak the beans in cold water for 12 hours.",
    "MAKE THE MEAT: Melt 1 tablespoon goose fat in a sauté pan*. Brown the duck legs, lamb shoulder, and pork spareribs on all sides. Set aside*.",
    "Peel the carrot and onion. Cut into small dice. Dice the celery.",
    "Sweat in a Dutch oven (cast-iron casserole) with 1 tablespoon goose fat. Add all the meat and water to cover. Add the bouquet garni, unpeeled garlic cloves, and pancetta. Simmer* for 45 minutes. Check that each type of meat is cooked through, then set aside. Filter the cooking liquid through a fine conical strainer* (sieve) into a bowl. Set aside.",
    "MAKE THE BEANS: The day of serving, drain the beans and put into a stockpot. Add four times their volume in water. Gently bring to a boil and skim off the scum. Remove the pan from the heat and drain the beans. Peel the carrot and cut into small dice; dice the celery. Peel the onion and stud with the clove. Return the beans to the pan. Cover with boiling water. Add the carrot, celery, onion, and bouquet garni. Simmer for 1 hour, until the beans are cooked and still slightly firm. Season with salt when cooked.",
    "Remove the rind from the pancetta and cut it into small pieces. Peel the garlic cloves and finely chop. Drain the beans. Put them into a large saucepan with the pancetta, garlic, and the meat cooking liquid. Stir everything together and adjust the seasoning.",
    "MAKE THE CASSOULET: Preheat the oven to 180°C - 350°F (gas mark 4). Put the sausages into an ovenproof dish. Cook in the oven for 10 minutes, then cut into disks. Halve the duck legs. Cut the lamb shoulder and pork spareribs into large pieces. Distribute the different meats. into 4 individual-serving Dutch ovens or casserole dishes. Add the beans with their liquid to the dishes. Add the melted goose fat.",
    "FINISHING: Reduce the oven temperature to 160°C - 325°F (gas mark 3). Sprinkle the cassoulets with bread crumbs and gratinate for 30 minutes. Serve very hot."
  ],
  "author": "ALLARD"
}