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": "RHUBARB CRUMBLE CHEESECAKE",
  "description": "Rhubarb and ginger together are a perfect combination; think rhubarb gin with ginger beer, rhubarb crumble with a hint of ginger in the\ncrumble, yum. The beauty of this recipe is that it can be made with fresh rhubarb (when in season) or tinned. I love the creamy, soft centre\nof the cheesecake with crunchy crumble sprinkled all over the top.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "CRUMBLE TOPPING",
      "ingredients": [
        "120g plain flour",
        "• 60g caster sugar",
        "• 60g chilled unsalted butter, cubed"
      ]
    },
    {
      "section": "RHUBARB FILLING",
      "ingredients": [
        "BASE:",
        "• 400g rhubarb, cut into 3cm pieces",
        "• 75g caster sugar",
        "• ½ tsp ground ginger (optional)",
        "• 2 tbsp water",
        "• 300g digestive biscuits",
        "• 100g unsalted butter, melted"
      ]
    },
    {
      "section": "CHEESECAKE FILLING",
      "ingredients": [
        "• 500g full-fat soft cheese",
        "• 100g icing sugar",
        "• 1 tsp vanilla extract",
        "• 150ml double cream"
      ]
    }
  ],
  "instructions": [
    "CRUMBLE TOPPING:",
    "Preheat the oven to 200°C/180°C fan.",
    "Put all the ingredients into a bowl and rub the mixture together with your fingers until it resembles\nbreadcrumbs.",
    "Spread the mixture onto a tray, and bake for 15-20 minutes, mixing occasionally, or until it starts to brown.",
    "Leave the mixture on the\ntray to cool while you make the rhubarb filling.",
    "RHUBARB FILLING:",
    "Put the rhubarb into a heavy-based pan and sprinkle over the caster sugar, ground ginger and water.",
    "Cook the mixture over a medium heat for about\n5-7 minutes while giving it a stir.",
    "You want the rhubarb to soften and hold some shape, without becoming mushy.",
    "Strain the mixture of any excess\nliquid and leave the mixture to cool fully while you make the base.",
    "BASE:",
    "Blitz the biscuits to a fine crumb in a food processor, or bash with a rolling pin in a bowl.",
    "Mix in the melted butter until combined and then press the\nmixture into the base of a deep, 20cm springform cake tin.",
    "CHEESECAKE FILLING:",
    "Put the soft cheese, icing sugar and vanilla into a bowl and whisk until smooth.",
    "Pour in the double cream and whisk again.",
    "(Alternatively, you can\nwhip the cream separately to soft peaks, and then fold through the cream cheese mix.)",
    "Add the rhubarb mixture and fold together carefully.",
    "Spread the mixture evenly over the biscuit base and then sprinkle over the baked crumble topping.",
    "Leave the cheesecake to set in the fridge for 5-6\nhours, or preferably overnight.",
    "Once set, carefully remove the cheesecake from the tin.",
    "Serve as it is, or with a drizzle of cream."
  ],
  "author": null
}