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": "COOKIES & CREAM DRIP CAKE",
  "description": "Quite often, I get carried away when it comes to cake decoration ... I love to go absolutely all out, and spend far too long on it, perfecting\nevery single bit I can see (just take a look at my blog to see examples of this cake). The cookies and cream flavour in the buttercream\nfrosting works SO unbelievably well with the chocolate sponges in this delicious drip cake.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "400g unsalted butter",
        "400g soft light brown sugar",
        "8 eggs",
        "325g self-raising flour",
        "75g cocoa powder",
        "1 tsp baking powder"
      ]
    },
    {
      "section": "COOKIES & CREAM BUTTERCREAM",
      "ingredients": [
        "300g unsalted butter, at room temperature",
        "650g icing sugar",
        "150g cookies and cream biscuits (I use Oreos)",
        "1-3 tbsp boiling water (optional)"
      ]
    },
    {
      "section": "DECORATION",
      "ingredients": [
        "175g dark chocolate",
        "½ tbsp sunflower or vegetable oil",
        "12 cookies and cream biscuits, plus a few extra, crushed"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 180°C/160°C fan and line three 20cm round cake tins with parchment paper.",
    "In a bowl, mix the butter and soft light brown sugar together until light and fluffy.",
    "Add the eggs, self-raising flour, cocoa powder and baking powder and beat again until combined.",
    "Divide the mixture evenly between the three tins and bake for 25-30 minutes, or until baked through.",
    "Once baked, leave the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool fully while you make the buttercream.",
    "Add the butter to a bowl and beat on its own for a few minutes to loosen and soften it.",
    "Add the icing sugar and beat again until combined.",
    "Blitz the biscuits to a fine crumb in a blender or food processor and mix into the buttercream.",
    "If the mixture is very thick and hard to mix, gradually add 1-2 tablespoons of boiling water as needed to soften very slightly, mixing well each time.",
    "When you are ready to decorate, put the first cake onto a serving plate and evenly spread about 2 tablespoons of buttercream over the top.",
    "Add the second cake on top and repeat with the buttercream.",
    "Add the third and final cake to the top.",
    "Use a small amount of the buttercream to fill in any gaps around the sides and top and smooth over.",
    "Chill the cake for 15 minutes in the fridge.",
    "Once chilled, cover the top and sides of the cake with the remaining buttercream (reserve a little to make some buttercream swirls for the top of the cake later).",
    "Melt the dark chocolate - I do this in the microwave but you can use a heatproof bowl set over pan of just simmering water (bain-marie).",
    "Add the oil to the chocolate and stir until you reach a smooth dripping consistency.",
    "Carefully pipe small amounts of the chocolate over the edge of the cake to create a drip.",
    "Once you have gone all around the cake, fill the top in with the rest of the chocolate, then return the cake to the fridge for 15 minutes to set the chocolate.",
    "Decorate the cake by piping swirls of the reserved buttercream on the top.",
    "Add a biscuit to each swirl and then sprinkle over some crushed biscuits!"
  ],
  "author": null
}