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": "CHAMPAGNE RASPBERRY POSSETS",
  "description": "One of the most popular bakes from my first book was my lemon posset tart - it's so easy to make, has a beautifully sharp yet sweet flavour and a heavenly creamy texture. For this version, I thought I would take it up a notch and create these individual celebratory desserts to enjoy in the summertime or at a birthday party. With a homemade raspberry champagne sauce, fresh raspberries and cream, these luxurious possets deserve to be savoured. You can of course swap the berries for strawberries or use prosecco instead of champagne.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "275g fresh raspberries",
        "65ml champagne",
        "225ml double cream",
        "75g caster sugar"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "Leftover raspberry champagne sauce",
        "50g fresh raspberries"
      ]
    }
  ],
  "instructions": [
    "In a small pan, add 175g raspberries and the champagne and heat over a medium heat until the raspberries start to break down.",
    "Add the mixture to a blender and blend until smooth.",
    "Sieve the mixture to remove the seeds of the raspberries and leave to cool fully.",
    "In a medium pan, add the double cream and sugar.",
    "Heat over a low heat, slowly letting the sugar dissolve into the cream.",
    "Once the sugar is fully dissolved, increase the heat to medium and stir continuously.",
    "When the mixture reaches boiling point, allow it to boil gently for 1-1½ minutes.",
    "Remove the pan from the heat and whisk in most of the reserved raspberry champagne sauce, leaving some in the pan for drizzling later.",
    "Divide the remaining 100g raspberries between four ramekins, and then pour the cream mixture on top of each.",
    "Chill in the fridge for 4-5 hours until set.",
    "Drizzle the remaining raspberry champagne sauce over the four possets and add a few raspberries to each before serving."
  ],
  "author": null
}