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 PROSECCO CHEESECAKES",
  "description": "The perfect cheesecake for a celebration - individual Prosecco cheesecakes with a strawberry on top. I love a celebration and a party with friends and family. I am ALWAYS asked to bring dessert - and I really don't mind ... I love it. However, when it's a special occasion, I love to bring out these Prosecco Cheesecakes!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "BASE",
      "ingredients": [
        "150g digestive biscuits",
        "60g unsalted butter, melted"
      ]
    },
    {
      "section": "FILLING",
      "ingredients": [
        "150ml prosecco",
        "12g (1 sachet) powdered gelatine",
        "300g full-fat soft cheese",
        "50g icing sugar (or caster sugar)",
        "150ml double cream"
      ]
    },
    {
      "section": "DECORATION (OPTIONAL)",
      "ingredients": [
        "150ml double cream",
        "2 tbsp icing sugar",
        "12 strawberries",
        "Edible gold dust"
      ]
    }
  ],
  "instructions": [
    "Blitz the digestive biscuits to a fine crumb in a food processor, or bash with a rolling pin in a bowl.",
    "Mix the melted butter with the biscuits, then press the biscuits into the bases of a 12-hole loose-bottomed mini cake tin.",
    "Chill in the fridge while you make the filling.",
    "Pour the prosecco into a small pan over a low heat, and heat until it's steaming and hot.",
    "Remove from the heat, pour in the gelatine and stir until the gelatine has dissolved fully.",
    "Leave to cool.",
    "Add the soft cheese, vanilla extract and icing sugar to a bowl and whisk until smooth.",
    "Pour in the double cream, and whisk again until smooth.",
    "Finally, add the prosecco and mix until combined.",
    "Spread the mixture evenly between the 12 cheesecakes in the mini cake tin and place in the fridge to set for at least 4 hours, or overnight.",
    "Once set, carefully remove the cheesecakes from the tin.",
    "To decorate your cheesecakes, whip the cream and icing sugar together and pipe onto your cheesecake in swirls.",
    "Add a strawberry to the top of each swirl of whipped cream, and sprinkle over some gold dust."
  ],
  "author": null
}