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": "Six-minute foie gras with beetroot",
  "description": "In 6 minutes, you can transform this delicacy into a great dish that can be enjoyed hot or cold.",
  "subtitle": "Who says foie gras is difficult and time-consuming to prepare? Not me!",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "3 red beetroot (beets)",
        "zest and juice of 1 orange",
        "2 knobs of butter, melted",
        "1 teaspoon sherry vinegar",
        "fine salt",
        "1 X 500-600 g/1 lb 2 oz-1 lb 5 oz foie gras (buy the best quality you can get)",
        "fine salt, freshly ground pepper",
        "1 litre/14 pints light red wine, such as Crozes-Hermitage",
        "50 g/14 oz sugar",
        "100 ml/3½ fl oz crème de myrtilles (blueberry liqueur)",
        "1 cinnamon stick",
        "1 star anise",
        "1/4 teaspoon aniseed",
        "13/4 teaspoons salt",
        "2 pinches of freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "1-The beetroot mousseline: Wash and trim the beetroot, then cut into small pieces. Pour 500 ml/18 fl oz water into a pressure cooker, then put the beetroot in its basket and cook for 25 minutes on the 'vegetables' setting, according to the manufacturer's instructions. Once cooked, blend the beetroot with the orange zest and juice in a food processor. Add the melted butter, vinegar and a little salt, then chill in the fridge.",
    "2-The foie gras: Combine all the ingredients for the cooking liquid in a saucepan and heat gently until the sugar has dissolved. Bring to the boil, then leave to cool. Pour the cooled liquid into a pressure cooker, place the seasoned foie gras in its basket and lower into the cooker; the liquid should completely cover the foie gras. Cook, following the manufacturer's instructions, for 6 minutes. Remove from the heat and leave to cool, then carefully open the pressure cooker.",
    "3-Serving: To serve hot: Reheat the beetroot purée and divide between 4 plates. Drain the foie gras, then cut it into 8 slices and place 2 on each plate, drizzled with a little of the cooking juices. To serve cold: After cooking, leave the foie gras to chill in its marinade overnight. Divide the cold beetroot purée between the 4 plates and dress with a little sherry vinegar and salt. Drain the foie gras, slice and serve on toast."
  ],
  "author": ""
}