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": "Pot-au-feu with sharp horseradish cream",
  "description": "Pot-au-feu is a dish that deserves to be made all the time, not just for a family Sunday lunch.",
  "subtitle": "Traditionally, pot-au-feu is cooked for a long time to soften and tenderize the cheaper cuts of meat used in it.",
  "ingredients": [
    {
      "section": "The beef",
      "ingredients": [
        "4 marrow bones",
        "200 g/7 oz blade steak",
        "200 g/7 oz chuck steak",
        "100 g/3½ oz boneless rib of beef",
        "2 litres/3½ pints vegetable stock",
        "2 onions",
        "2 carrots",
        "1 bouquet garni",
        "3 garlic cloves",
        "3 cloves",
        "3 peppercorns",
        "1½ teaspoons coarse salt"
      ]
    },
    {
      "section": "The vegetables",
      "ingredients": [
        "4 baby carrots",
        "4 baby leeks",
        "4 baby turnips",
        "2 stalks celery",
        "4 potatoes"
      ]
    },
    {
      "section": "The horseradish cream",
      "ingredients": [
        "150 g/5½ oz fromage blanc (quark)",
        "½½ teaspoon grated horseradish",
        "I tablespoon finely chopped chives",
        "I tablespoon finely chopped parsley",
        "fine salt",
        "freshly ground pepper"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "fleur de sel",
        "roughly crushed black pepper"
      ]
    }
  ],
  "instructions": [
    "1-The beef\nFill a large bowl with cold water, add a little white vinegar then immerse the marrow bones in it and leave them to soak overnight in the fridge. The next day, cut all the meat into pieces, put into a pressure cooker and cover with vegetable stock. Bring to a simmer and then skim off any foam from the surface. Add the trimmed and peeled onions and carrots, the bouquet garni, the crushed garlic, cloves, peppercorns and salt. Follow the manufacturer's instructions for bringing the cooker up to pressure, then cook for 45 minutes on the 'vegetables' setting. Leave the pressure cooker to rest for 10 minutes, off the heat, before carefully opening.",
    "2-The vegetables\nDrain the soaked marrow bones and remove the marrow from the bones. Poach the marrow for 3 minutes in some of the beef-cooking liquid (from the pressure cooker), then keep to one side. Peel and trim the vegetables as required, leaving a little of the leaves on the carrots and turnips (as in the photo). Cook the vegetables in boiling salted water until tender, then refresh in cold water and drain.",
    "3-The horseradish cream\nMeanwhile, mix the fromage blanc with the grated horseradish, chives and finely chopped parsley. Season with salt and pepper.",
    "4-Finishing off and serving\nSkim the fat from the beef-cooking liquid, then strain through a fine sieve. Divide the meats and vegetables between 4 bowls or plates or dishes, and add a little marrow and broth to each one. Season with fleur de sel and roughly crushed black pepper. Serve hot with the horseradish cream."
  ],
  "author": ""
}