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": "AGED MARTINIQUE RHUM AGRICOLE RUM SAVARIN with Lightly Whipped Chantilly Cream",
  "description": "A delicious and elegant dessert combining the rich flavors of aged rum with a moist savarin, complemented by lightly whipped chantilly cream.",
  "subtitle": "THE BEVERAGE",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "172G 6.07 OUNCES (1 1/3 CUPS PLUS 2 TEASPOONS) FLOUR",
        "7G 0.25 OUNCE (2 1/4 TEASPOONS) YEAST",
        "7G 0.25 OUNCE (1 1/2 TEASPOONS) HONEY",
        "2G 0.07 OUNCE (1/3 TEASPOON) SALT",
        "60G 2.12 OUNCES (4 TABLESPOONS) BUTTER, PLUS MORE FOR GREASING MOLD",
        "215G 7.58 OUNCES (3/4 CUP PLUS 2 TABLESPOONS) EGGS (ABOUT 4 LARGE)",
        "OIL FOR GREASING",
        "450G 1 POUND (2 1/4 CUPS) SUGAR",
        "ZEST OF 1 LEMON",
        "ZEST OF 1 ORANGE",
        "2 VANILLA BEANS",
        "500ML 2 CUPS LIGHT CREAM",
        "1/2 VANILLA BEAN",
        "50G 1.76 OUNCES (1/4 CUP) SUGAR",
        "200G 7 OUNCES (3/4 CUP) APRICOT PULP",
        "100G 3.53 OUNCES (1/2 CUP) SUGAR",
        "3G 0.11 OUNCE PECTIN NH"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 165°C - 330°F (gas mark 3). Put the flour, yeast, honey, salt, and butter into a stand mixer fitted with the paddle attachment.",
    "Start the mixer, then add the eggs, one at a time, to make a smooth, glossy, and elastic dough.",
    "When the dough comes away from the sides of the bowl, stop mixing, transfer the dough to a tray lightly greased with oil, and rest for 20 minutes.",
    "Grease the savarin mold with butter and add the dough. Let the dough rise in a warm place for 2 hours.",
    "Bake for 40 minutes, until the cake turns golden.",
    "If necessary, turn the mold around halfway through baking to produce a uniform coloring.",
    "Unmold the savarin and transfer to a rack to cool.",
    "In a stockpot, bring 1 liter - 4 1/4 cups water to a boil with the sugar, then add the zests and vanilla beans and boil for 2 minutes. Set aside*.",
    "Combine the cream, vanilla bean seeds, and sugar in a stand mixer and start to whip* gently with the whisk attachment, gradually increasing the speed. The cream should be lightly whipped and still runny.",
    "Heat the apricot pulp in a saucepan. When it reaches 40°C - 104°F, very gradually sprinkle in the sugar mixed with pectin.",
    "Briskly whisk and cook for 2-3 minutes, then let cool.",
    "Heat the syrup and remove the pan from the heat when the temperature reaches 50°C - 120°F.",
    "Dip the savarin into the syrup, bottom first, and let sit for 15 minutes.",
    "Turn it over and let sit for another 10 minutes.",
    "Use a skimmer to drain the savarin, being careful not to break it, then transfer to a rack.",
    "Wait for a few minutes, and then brush it with the apricot glaze.",
    "Carefully place the savarin on a plate.",
    "Serve the Chantilly cream in a sauceboat."
  ],
  "author": ""
}