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": "NO-BAKE GRAVEYARD CHEESECAKE",
  "description": "Are we all creeped out by this frighteningly scare-tastic cheesecake? Halloween is such a fun time of year because there are so many goodies about for decorating and creating a ghoulish yet yummy bake, and this is the epitome of that. Using a homemade shortbread to create a black-coloured base, the biscuit crumb dirt and the 'RIP' biscuits was fun, but you can use a different base biscuit if you prefer. Any chocolate biscuits work well for crumbling or use cookies and cream biscuits (I use Oreos) for extra flavour. You can even use shop-bought biscuits to spell out the 'RIP' if you want to make it a little easier. Use whatever delicious gummies you like for the creatures - just have fun with this spook-tacular bake!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Shortbread Biscuits",
      "ingredients": [
        "400g unsalted butter, at room temperature",
        "200g caster sugar",
        "600g plain flour, plus extra for dusting",
        "1-2 tsp black food colouring"
      ]
    },
    {
      "section": "Base",
      "ingredients": [
        "90g unsalted butter",
        "300g black shortbread biscuits"
      ]
    },
    {
      "section": "Filling",
      "ingredients": [
        "250g dark chocolate",
        "500g full-fat soft cheese, at room temperature",
        "75g icing sugar",
        "1 tsp vanilla extract",
        "300ml double cream",
        "100g black shortbread biscuits"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "Black shortbread biscuits",
        "Writing icing tubes or melted white chocolate",
        "Gummy worms"
      ]
    }
  ],
  "instructions": [
    "Shortbread Biscuits",
    "In a large bowl, cream the butter and sugar together until smooth and fluffy.",
    "Add the flour and black food colouring and mix to combine.",
    "Turn the dough out onto a lightly floured work surface and roll out to 1cm thick.",
    "Cut out rectangles 6-7cm long and transfer to two or three lined large baking trays.",
    "Chill the dough in the fridge for 30 minutes.",
    "Meanwhile, preheat the oven to 180°C/160°C fan.",
    "After 30 minutes of chilling, put the trays in the oven and bake for 18-21 minutes.",
    "Leave the biscuits to cool fully on the trays.",
    "Base",
    "Melt the butter in the microwave in short bursts or in a small pan over a medium heat.",
    "In a food processor, blitz 300g of the shortbread you made earlier to a fine crumb, add the melted butter, and pulse a few times until the mixture is well combined.",
    "Press the mixture firmly into the base of a 20cm springform cake tin.",
    "Filling",
    "Add the dark chocolate to a small heatproof bowl and microwave in short bursts or set the bowl over a pan of simmering water (bain-marie) until smooth.",
    "Leave to cool.",
    "In a large bowl, whisk the soft cheese, icing sugar and vanilla extract until combined.",
    "Add the cooled dark chocolate and fold in until smooth.",
    "Pour in the double cream and continue to whisk the mixture until it starts to thicken to a mousse-like texture.",
    "(Alternatively, you can whip the cream separately and then fold through the cheesecake mix.)",
    "Spread the mixture over the biscuit base.",
    "Blitz 100g of the shortbread you made earlier in a food processor to a fine crumb.",
    "Sprinkle the biscuit crumbs over the cheesecake mixture, pressing down gently.",
    "Cover the cheesecake with foil and chill in the fridge for at least 5-6 hours, or preferably overnight.",
    "Decoration",
    "Once chilled, run a knife around the edge of the tin and remove the cheesecake to a serving plate.",
    "With the leftover shortbread biscuits you made earlier, spell out 'RIP' on the cheesecake or decorate them to look like gravestones using writing icing tubes or melted white chocolate.",
    "Carefully decorate the top of the cheesecake with gummy worms, black shortbread biscuits or any other spooky toppings you fancy."
  ],
  "author": null
}