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": "CIVET OF HARE",
  "description": "This rich and flavorful Civet of Hare is made in the traditional Fernande Allard style, perfect for a cozy dinner that showcases game meat's unique taste and richness. The dish's deep flavors are enhanced by a careful marination and slow cooking process, making it a show-stopping centerpiece on any table.",
  "subtitle": "Fernande Allard Style",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 CARROT",
        "1 YELLOW ONION",
        "2 CELERY STALKS",
        "2 TOMATOES",
        "60G 2.12 OUNCES FRESH PORK SIDE (BELLY)",
        "1.2KG 2 POUNDS 10 OUNCES HARE FOREQUARTERS",
        "6 JUNIPER BERRIES",
        "5 BLACK PEPPERCORNS",
        "1/2 HEAD GARLIC",
        "10 SPRIGS FLAT-LEAF PARSLEY, STEMS ONLY, LEAVES RESERVED FOR FINISHING",
        "2.5 LITERS 10 1/2 CUPS RED WINE",
        "500ML 2 CUPS PORT WINE",
        "50ML 2 CUPS GRAPESEED OIL",
        "30G 1.06 OUNCES (2 TABLESPOONS) BUTTER",
        "2 TABLESPOONS TOMATO PASTE",
        "100ML 1/3 CUP PLUS 1 TABLESPOON COGNAC",
        "60G 2.12 OUNCES (1/2 CUP) FLOUR",
        "1 BOUQUET GARNI",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "50ML 3 1/2 TABLESPOONS FRESH HARE BLOOD",
        "2 TEASPOONS RED CURRANT JELLY",
        "1 SQUARE DARK CHOCOLATE",
        "20ML 4 TEASPOONS AGED RED WINE VINEGAR",
        "BUTTER",
        "12 RATTE OR FINGERLING POTATOES",
        "10G 0.35 OUNCE (3/4 TABLESPOON) WHITE CHICKEN STOCK (SEE P. 246)",
        "FINE GRAY SEA SALT",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "MAKE THE MARINADE",
    "One day ahead, peel and slice* the vegetables. Cut the pork side into lardons. Put the lardons and hare forequarters into a bowl with the vegetables, juniper berries, peppercorns, garlic, and parsley stems. Add the wines and marinate, covered in the refrigerator, for 12 hours.",
    "MAKE THE HARE",
    "Remove the hare forequarters from the marinade and pat dry with paper towels. Filter the marinade in a strainer (sieve) over a saucepan and set aside both the solid ingredients and the liquid. Bring the marinade liquid to a boil, skimming regularly.",
    "Preheat the oven to 130°C - 265°F (gas mark 3/4). In a Dutch oven (cast-iron casserole), sear* the forequarters in the grapeseed oil until well colored. Immediately transfer the meat to a rack and defat* the pan. Melt the butter in the pan and sear the lardons from the marinade, before adding the marinade vegetables. Add the tomato paste and mix with a spatula.",
    "Cook for a several minutes before deglazing with the cognac. Add the hare, then sprinkle the flour over the mixture. Mix to incorporate the flour, and cook for a few minutes. Cover with the marinade liquid and bring to a boil. Add the bouquet garni and cover with a lid. Put the pan into the oven and cook for 3 hours. Check that the meat is cooked using the tip of a knife. The meat should easily come off the bone.",
    "Remove the forequarters and filter the cooking liquid, pressing it through the strainer (sieve) into a saucepan. Reduce* the liquid by half and adjust the seasoning with salt and pepper. Off the heat, gradually pour in the blood while whisking briskly to stop it from coagulating. Place the pan over low heat and cook the sauce for 10 minutes. It should be thick enough to coat the back of a spoon.",
    "Immediately pass it through a fine conical strainer* into a bowl. Add the red currant jelly and chocolate to add sheen and depth to the sauce, then add the vinegar.",
    "MAKE THE GARNISH",
    "Peel and wash the potatoes. Boil in salted water for about 20 minutes. Set aside. Melt the butter in a saucepan with the chicken stock, then add the potatoes and coat well. Season with gray sea salt and pepper and set aside.",
    "FINISHING",
    "Simmer the hare in the sauce for 20 minutes, without bringing to a boil. Arrange on a warm dish and cover with sauce. Arrange the potatoes to the side and sprinkle with chopped parsley. This dish can be accompanied with fresh pasta."
  ],
  "author": "ALLARD"
}