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 KIDNEYS",
  "description": "A rich and flavorful dish combining tender veal kidneys with a creamy Madeira sauce, perfectly complemented by buttery potatoes.",
  "subtitle": "with Madeira Sauce",
  "ingredients": [
    {
      "section": "MADEIRA SAUCE",
      "ingredients": [
        "2 SHALLOTS",
        "2KG 4 POUNDS 6 OUNCES VEAL BREAST",
        "OLIVE OIL",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "3 CLOVES GARLIC",
        "10 PEPPERCORNS",
        "2 SPRIGS THYME.",
        "250ML 1 CUP MADEIRA WINE",
        "3 LITERS 12 2/3 CUPS WHITE CHICKEN STOCK (SEE P. 246)",
        "75ML 5 TABLESPOONS CREAM",
        "SALT",
        "FRESHLY GROUND PEPPER"
      ]
    },
    {
      "section": "KIDNEYS",
      "ingredients": [
        "4 (180G 6 1/3 OUNCE) VEAL KIDNEYS",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER",
        "50ML 3 1/2 TABLESPOONS GRAPESEED OIL",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "2 CLOVES GARLIC",
        "1 SPRIG THYME",
        "20ML 4 TEASPOONS MADEIRA WINE"
      ]
    },
    {
      "section": "POTATOES",
      "ingredients": [
        "500G 1 POUND 2 OUNCES SMALL POTATOES",
        "50ML 3 1/2 TABLESPOONS WHITE CHICKEN STOCK (SEE P. 246)",
        "2 CLOVES GARLIC",
        "2 SPRIGS THYME",
        "150G 5.29 OUNCES (1 1/4 STICKS) BUTTER",
        "FLEUR DE SEL"
      ]
    }
  ],
  "instructions": [
    "Peel and slice* the shallots.",
    "Defat* the veal breast and cut into 3cm - 1 1/4 inch chunks.",
    "Brown well in a large Dutch oven (cast-iron pan) with the olive oil; remove excess fat.",
    "Add the butter, shallots, garlic, peppercorns, and thyme, while stirring constantly to avoid burning the meat.",
    "When the vegetables are lightly colored, remove the excess fat.",
    "Deglaze with the Madeira to dissolve the caramelized juices, and reduce* completely.",
    "Repeat this operation two more times using one-third of the chicken stock each time.",
    "Add the rest of the chicken stock to cover the contents of the pan, and simmer for 1 hour to reduce the liquid and concentrate the sauce.",
    "Pass through a fine conical strainer* (sieve) into a bowl.",
    "Whisk in the cream and season with salt and pepper, if necessary.",
    "Set the Madeira sauce aside.",
    "Remove the fat, the membrane, and white filaments covering the kidneys.",
    "Season with fleur de sel and pepper.",
    "Heat the oil in a sauté pan and sear* the kidneys.",
    "Add the butter, garlic, and thyme, then baste with the hot butter and let cook for 10 minutes.",
    "Once the kidneys are cooked and pinkish, transfer to a rack and rest at room temperature.",
    "Defat the pan and deglaze with the Madeira, then add the Madeira sauce.",
    "Combine the potatoes with the chicken stock, unpeeled garlic, thyme, and butter in a Dutch oven (cast-iron casserole).",
    "Season with fleur de sel and cover.",
    "Bring to a boil, stirring regularly.",
    "When the potatoes are cooked, remove the lid and brown them.",
    "Arrange the kidneys on a plate and cover with sauce.",
    "Add the potatoes.",
    "Serve the remaining sauce separately."
  ],
  "author": "ALLARD"
}