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": "Ham hock with red lentils",
  "description": "A hearty dish with a rich flavor that combines the savory taste of ham hock with the earthy goodness of red lentils.",
  "subtitle": "A hearty dish with a rich flavor",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 half-salted ham hock",
        "3 carrots",
        "3 sticks of celery",
        "4 small salad onions with stalks",
        "250 g red lentils",
        "a drop of olive oil",
        "1 bay leaf",
        "1 glass of the cooking stock",
        "2 tablespoons of Dijon mustard",
        "leaves of 3 sprigs of parsley",
        "1 sprig of tarragon",
        "freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "Put 1 half-salted ham hock in a basin of water and leave to de-salt for 2 hours, in several changes of water.",
    "Transfer to a flameproof casserole dish, not too large, cover with water and bring to a boil.",
    "Skim until the stock is clear and then add 1 bay leaf.",
    "In the meantime, peel and wash 3 carrots, 3 sticks of celery and 4 small salad onions with stalks.",
    "Slice them thinly, set aside and add the trimmings (the carrot and celery ends, the onion stalks) to the casserole dish with the ham.",
    "Simmer gently, just below a boil, for 2 hours.",
    "Then take out the vegetable trimmings.",
    "Rinse 250 g red lentils and add to the casserole dish.",
    "Cook for a further ten minutes or so, until the lentils are soft.",
    "In the meantime, in a sauté pan with a drop of olive oil, sweat the sliced vegetables with a pinch of salt for 4 minutes, with a lid on the pan.",
    "Chop the leaves of 3 sprigs of parsley and 1 sprig of tarragon.",
    "Take out the ham hock and keep it warm on a serving dish.",
    "Drain the lentils in a sieve over a bowl and tip them into the sauté pan of vegetables.",
    "Add 1 glass of the cooking stock, 2 tablespoons of Dijon mustard, the chopped herbs, and stir well.",
    "Add a twist of freshly ground black pepper and arrange the lentils around the ham.",
    "Serve immediately."
  ],
  "author": ""
}