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": "RAISIN ROLLS",
  "description": "Delicious and fluffy raisin rolls that are perfect as a snack or a treat for any occasion. The combination of sweet pastry cream and plumped raisins wrapped in brioche dough creates a delightful bite.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the puff pastry brioche dough",
      "ingredients": [
        "7% cups (1 kg) cake flour",
        "3 tablespoons (25 g) salt",
        "cup (120 g) superfine sugar",
        "(40 g) organic cake yeast, or",
        "1 tablespoons active dry yeast",
        "(dissolved in water or milk)",
        "9 large (450 g) eggs (1%/4 cups plus 1 tablespoons)",
        "½ cup (150 g) whole milk",
        "2% cups (4% sticks/500 g) unsalted butter"
      ]
    },
    {
      "section": "For the raisins",
      "ingredients": [
        "1½ cups (200 g) raisins",
        "2 cups (500 g) warm water"
      ]
    },
    {
      "section": "For the pastry cream",
      "ingredients": [
        "4 sheets (or 13 g powdered) gelatin",
        "1¾ cups plus 2 tablespoons (450 g) whole milk",
        "3% tablespoons (50 g) whipping cream",
        "2 vanilla beans",
        "½ cup plus 2 tablespoons (90 g) superfine sugar",
        "4 teaspoons (25 g) custard powder",
        "3% tablespoons (25 g) all-purpose flour",
        "5 large (90 g) egg yolks (½ cup)",
        "2 tablespoons (30 g) cocoa butter",
        "3% tablespoons (50 g) unsalted butter",
        "2 tablespoons (30 g) mascarpone cheese"
      ]
    }
  ],
  "instructions": [
    "Make a puff pastry brioche dough following the directions on this page.",
    "Put the raisins into the warm water and let soften for 1 hour.",
    "Soak the gelatin in cold water.",
    "In a saucepan, heat the milk with the cream. Halve the vanilla beans lengthwise, scrape out the seeds, and add the seeds and pods to the saucepan to infuse for 20 minutes.",
    "In a bowl, whisk the superfine sugar, custard powder, flour, and egg yolks until pale.",
    "Pass the hot milk-cream-vanilla mixture through a conical sieve, then pour it over the egg yolk mixture.",
    "Return to a clean saucepan and cook over medium heat, whisking constantly, for 2 minutes, until thick.",
    "Remove from the heat and add the cocoa butter, then the drained gelatin, butter, and finally the mascarpone.",
    "Use an immersion blender to mix, then cool rapidly in the refrigerator for about 30 minutes.",
    "Roll the puff pastry brioche dough to a thickness of ½ inch (3.5 mm), then use an offset spatula to spread the pastry cream over the top.",
    "Sprinkle the plumped raisins over the dough, then roll tightly into a cylinder.",
    "Wrap it in parchment paper and freeze for 20 minutes.",
    "Cut the semifrozen cylinder into 1½-inch (4-cm) slices, place them in greased cake rings, cover with a cloth, and let rise at 80°F (26°C) for 2 hours.",
    "Preheat the oven to 350°F (175°C) and bake in the oven for 15 minutes.",
    "Remove from the oven and let cool on a rack."
  ],
  "author": ""
}