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": "Apricot Canelés",
  "description": "Tatsu, a mob boss turned househusband, whips up these homemade canelés (French custard pastries with a soft center and crispy exterior) with apricot jam for a surprise visit from his in-laws. This adapted version simplifies the recipe by using store-bought jam.",
  "subtitle": "From \"The Way of the Househusband\"",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 egg yolks",
        "½ cup (100 g) sugar",
        "2 tablespoons dark rum",
        "1 teaspoon vanilla extract",
        "Pinch salt",
        "½ cup (60 g) flour",
        "1 cup (240 ml) milk",
        "2 tablespoons apricot jam, strained, plus 2 tablespoons for topping",
        "2 tablespoons unsalted butter, divided",
        "Prepared hot Darjeeling tea, for serving"
      ]
    }
  ],
  "instructions": [
    "In a medium bowl, stir together the egg yolks, sugar, rum, vanilla, and salt.",
    "Whisk in the flour until fully combined and there are no lumps.",
    "In a small pot, heat the milk, strained apricot jam, and 1½ tablespoons of the butter to a slow simmer over medium heat.",
    "Remove from the heat and add one-third of the milk mixture to the egg yolk mixture.",
    "Whisk until fully combined and smooth, then repeat with the remaining two-thirds of the milk mixture.",
    "Strain the mixture with a fine-mesh strainer into a clean container, cover with a lid, and refrigerate for at least 30 minutes and up to 48 hours.",
    "In a small skillet, melt the remaining ½ tablespoon butter.",
    "Grease 6 canelé molds with the melted butter using a brush.",
    "Flip the pan upside down onto a parchment-lined baking tray to remove excess butter, then place the canelé pan in the refrigerator until the butter has hardened and is set.",
    "Preheat the oven to 450°F (230°C; gas mark 8).",
    "Remove the canelé batter from the refrigerator and stir to reconstitute.",
    "Pour the batter into the pan, leaving a 1/4-inch (6 mm) allowance to rise.",
    "Bake for 15 minutes, then reduce the temperature to 375°F (190°C; gas mark 5) and bake for another 40 minutes, or until desired exterior color (see Notes right).",
    "Let the canelés cool to room temperature, then place a small dollop of apricot jam on top of each one.",
    "Serve with the Darjeeling tea."
  ],
  "author": null
}