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": "Kero's Purin",
  "description": "Kero is Sakura's companion in her journey to becoming the master of the cards. One of Kero's personality traits is his affinity for sweets, as he's constantly seen eating desserts-specifically purin (Japanese custard pudding), as witnessed in the first episode of the series. Along with the classic caramel topping, I created Kero's wings out of caramel to decorate each pudding!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Caramel",
      "ingredients": [
        "½ cup (100 g) sugar",
        "2 tablespoons water"
      ]
    },
    {
      "section": "Classic Purin",
      "ingredients": [
        "3 large egg yolks",
        "3 large eggs",
        "½ cup (65 g) sugar",
        "1 cup (240 ml) heavy whipping cream",
        "2 cups (480 ml) milk",
        "Pinch salt",
        "1 teaspoon vanilla extract"
      ]
    },
    {
      "section": "For Assembly",
      "ingredients": [
        "½ cup (120 ml) heavy whipping cream, whipped to stiff peaks"
      ]
    }
  ],
  "instructions": [
    "To make the caramel: Have the ramekins at the ready and line a baking tray with parchment paper.",
    "In a medium saucepan, heat the ½ cup (100 g) sugar and water over medium heat. Gently swirl the pan to cover the sugar with water. (At no point should you mix the caramel with any utensils; swirling is the most efficient way to prevent crystallization.) Watch the caramel closely as it turns an amber color, 9 to 10 minutes, swirling the pan if needed. Once it turns amber, let it cook for another minute, or until it becomes a caramel color. Remove from the heat and quickly pour a 1/8-inch (3 mm) layer into each ramekin.",
    "While the caramel is hot, scoop some caramel onto spoon and with a thin stream of caramel, draw Kero's wing design on the prepared baking tray. Start by drawing 3 horizontal curves, 2 to 2½ inches (5 to 6 cm) tall total, then connect them with a straight vertical line. Draw an identical pair of wings. Repeat for 5 more pairs of wings. Use the illustration on this page for reference. Let cool.",
    "To make the classic purin: In a large heatproof bowl, vigorously mix the egg yolks, eggs, and ½ cup (65 g) sugar with a balloon whisk until fully combined, the mixture is pale yellow, and there are no visible egg white lumps when the whisk is lifted from the batter.",
    "Add the heavy cream, milk, and salt to the saucepan with the caramel and bring to a simmer over medium heat, stirring occasionally, then remove from the heat. Pour one-quarter of the milk mixture into the bowl with the eggs and quickly whisk until fully combined. Pour in the rest of the milk mixture while stirring the egg mixture. Stir in the vanilla extract.",
    "Strain the pudding mixture with a fine-mesh strainer into a pouring mug, then carefully pour it into the ramekins with the caramel layer, filling each ramekin three-quarters full.",
    "Preheat the oven to 350°F (175°C; gas mark 2). Lay a small cloth towel in a deep baking dish to prevent the ramekins from moving around. Place the ramekins on top of the towel and cover each one with aluminum foil. Once the oven is at temperature, add boiling water to the baking dish to about halfway up the sides of the ramekins.",
    "Carefully place the baking dish into the oven and bake for 50 to 55 minutes, until the tops are set with just a slight jiggle. Let cool.",
    "To assemble: Run a knife along the edges of each ramekin, then, working one at a time, center a serving plate over the top, flip upside down, and remove the ramekin. Place the whipped cream in a piping bag with a star-shaped tip and pipe whipped cream on top of each purin. Gently push a pair of wings into the sides of each purin, about 1/4 inch (6 mm) deep. and serve"
  ],
  "author": null
}