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": "DEATH BY CHOCOLATE CAKE",
  "description": "When you think of chocolate cake, there are so many variations ... so, why not take it to the next level and create a cake so chocolatey that you will never want to make another chocolate cake ever again? Three layers of chocolate fudge cake, the best chocolate frosting you will ever make, and even more chocolate perfection for the decoration. Hello heaven!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "275g dark chocolate",
        "275g unsalted butter",
        "1 tbsp instant coffee granules",
        "125ml boiling water",
        "250g plain flour",
        "40g cocoa powder",
        "1½ tsp baking powder",
        "¼ tsp bicarbonate of soda",
        "250g caster sugar",
        "250g soft light brown sugar",
        "5 eggs",
        "100ml buttermilk"
      ]
    },
    {
      "section": "CHOCOLATE FROSTING",
      "ingredients": [
        "250g unsalted butter, at room temperature",
        "500g icing sugar",
        "50g cocoa powder",
        "1 tsp vanilla extract",
        "75-125ml evaporated milk"
      ]
    },
    {
      "section": "DECORATION",
      "ingredients": [
        "Chocolate chips or chocolate curls"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 160°C/140°C fan and grease and line three 20cm round cake tins with parchment paper.",
    "Melt the dark chocolate and butter until combined. I do this in a microwave in 30-second bursts, but you can use a heatproof bowl set over a pan of just simmering water (bain-marie).",
    "Meanwhile, put the instant coffee granules into a cup and pour over the boiling water; stir until smooth.",
    "Add the coffee to the chocolate/butter mix and stir until smooth.",
    "Put the flour, cocoa powder, baking powder, bicarbonate of soda, caster sugar and soft light brown sugar into a large bowl and mix well.",
    "Beat the eggs with the buttermilk in a separate bowl, then add to the dry ingredients and combine with the chocolate/butter mix, folding carefully and gently until smooth.",
    "Pour the mixture evenly into the three tins and bake for 30-35 minutes.",
    "Once baked, leave to cool in the tins for 10 minutes, then transfer to a wire rack to cool fully while you make the chocolate frosting.",
    "Beat the butter on its own in a bowl for a few minutes to loosen it.",
    "Add the icing sugar and the cocoa powder in two batches, beating well after each addition.",
    "Add the vanilla extract and gradually pour in the evaporated milk, a little at a time, mixing well as you go. You want it to combine well so you do not want to add too much, too soon. The more evaporated milk you add the runnier it will be. I have found about 75-125ml is perfect for me but if the weather is a little warmer, you may find you need less.",
    "Add the first sponge to a plate or serving board, and spread some of the frosting on top of the cake.",
    "Repeat with the second sponge, then add the third sponge on top and spread the remaining buttercream on the top and sides of the cake - it doesn't have to be neat!",
    "Carefully press chocolate chips or chocolate curls into the sides of the cake for an extra chocolate hit!"
  ],
  "author": null
}