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": "Golden Roasted Cornish Hen",
  "description": "Of course I had to include a dish from one of Studio Ghibli's most beloved films! While exploring an abandoned amusement park, Chihiro's parents come across an empty restaurant with enough food for a feast and start indulging in all that it has to offer, with her mom biting into what looks to be a golden roasted bird. Soon, her parents transform into pigs as a representation of greed. Instead of a whole chicken, this recipe uses a Cornish game hen. It's smaller, which allows for a faster cook time, and because the marinade has a high sugar content, the shorter time allows for perfect caramelization in the oven.",
  "subtitle": "Spirited Away",
  "ingredients": [
    {
      "section": "Ingredients",
      "ingredients": [
        "1 small Cornish game hen (about 14 pounds, or 794 g)",
        "½ teaspoon salt",
        "¼ teaspoon black pepper",
        "4 cloves garlic, 2 whole and 2 minced, divided",
        "2 scallions, trimmed and cut in half lengthwise",
        "1 tablespoon light soy sauce",
        "1 tablespoon dark soy sauce",
        "2 tablespoons oyster sauce",
        "1 teaspoon honey",
        "½ tablespoon dark brown sugar",
        "1 teaspoon Chinese five-spice powder"
      ]
    },
    {
      "section": "For greasing",
      "ingredients": []
    },
    {
      "section": "For serving",
      "ingredients": [
        "Cooked rice or steamed buns"
      ]
    }
  ],
  "instructions": [
    "1 Dry the Cornish game hen by patting with paper towels. Rub salt and pepper on the skin and inside the cavity. Stuff the cavity with the 2 whole garlic cloves and the scallions.",
    "2 In a small bowl, combine the minced garlic, light soy sauce, dark soy sauce, oyster sauce, honey, brown sugar, and Chinese five-spice powder. Rub the marinade all over the outside and inside of the hen. Place the hen in a large resealable plastic bag and refrigerate for at least 3 hours, or overnight for full flavor.",
    "3 Preheat the oven to 350°F (175°C; gas mark 4). Remove the Cornish hen from the refrigerator and pat dry with paper towels. Cut the wing tips with kitchen shears and tie the legs together using kitchen twine. Place an oven-safe wire rack on a baking tray. Grease the rack with oil, then lay the hen, breast side up, on the rack.",
    "4 Cook for 30 minutes, then flip the hen back side up. Turn the hen over carefully so as not to tear the skin and continue to cook until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 30 minutes more. Carefully turn the hen over once again so that the breast side is up and cook until the skin is dark brown and glistening, about 5 minutes more. Transfer to a serving platter and let rest for at least 5 minutes.",
    "5 Remove and discard the garlic cloves and scallions and break the Cornish hen into sections with kitchen shears. Serve with cooked rice or steamed buns."
  ],
  "author": null
}