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": "ESPRESSO MARTINI CAKE",
  "description": "Have you ever thought about merging one of your favourite cocktails into cake form? How about a three-layer insane showstopper of a cocktail cake? Because this is it for me. An espresso martini is one of my favourite coffee-based drinks and coffee liqueur and vodka flavours translate so well into this cake. A coffee-chocolate sponge, soaked with a beautiful espresso-martini-style drizzle, topped with a tempting espresso-martini-flavoured soft cheese frosting - can you get any more indulgent than that? This is the sort of bake I would make for a friend's birthday or even a New Year's Eve party.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "400g unsalted butter, at room temperature, plus extra for greasing",
        "400g soft dark brown sugar",
        "350g self-raising flour",
        "50g cocoa powder",
        "8 eggs",
        "1 tbsp instant coffee (dissolved in 2 tbsp water)",
        "50ml coffee liqueur"
      ]
    },
    {
      "section": "Drizzle",
      "ingredients": [
        "100ml coffee liqueur",
        "75ml vodka",
        "50g soft dark brown sugar"
      ]
    },
    {
      "section": "Frosting",
      "ingredients": [
        "250g unsalted butter, at room temperature",
        "250g icing sugar",
        "500g mascarpone, at room temperature",
        "2-3 tbsp coffee drizzle"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "Cocoa powder, for dusting",
        "Chocolate-coated coffee beans"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 180°C/160°C fan and grease and line three 20cm springform cake tins with parchment paper.",
    "In a large bowl, cream the butter and sugar together for 3-4 minutes until light and fluffy.",
    "Add the flour, cocoa powder, eggs, instant coffee and coffee liqueur and beat again for a couple of minutes until smooth.",
    "Divide the mixture between the three tins and bake in the oven for 35-40 minutes, or until a cocktail stick or skewer inserted into the middle of the cakes comes out clean.",
    "Drizzle",
    "Pour the coffee liqueur, vodka and sugar into a small pan. Heat over a low heat, stirring until the sugar has dissolved.",
    "While the still hot cakes are cooling in their tins, gently pour the coffee drizzle over the cakes, reserving 2-3 tablespoons of mixture for later.",
    "Leave the cakes to cool fully in the tins.",
    "Frosting",
    "In a large bowl, beat the butter on its own for 3-4 minutes to loosen it.",
    "Add the icing sugar and beat to fully combine.",
    "Add the mascarpone to the mixture and beat again until smooth.",
    "Gradually add the reserved coffee drizzle, 1 tablespoon at a time, beating fully after each addition.",
    "Decoration",
    "Lay the first sponge layer on a serving plate or a cake stand.",
    "Transfer the frosting to a piping bag with a piping nozzle fitted and pipe one-third of the frosting over the first layer.",
    "Repeat with the second and third sponge layers.",
    "Sprinkle over a dusting of cocoa powder and decorate with some chocolate-coated coffee beans."
  ],
  "author": null
}