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": "Siberia Sponge Cake",
  "description": "Siberia cakes, popular in Japan from the 1920s through the 1960s, are a nostalgic treat made with kasutera sponge cake and a layer of red bean paste.  This recipe, inspired by the film The Wind Rises, offers a taste of this classic dessert.",
  "subtitle": "From The Wind Rises",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1/2 cup unsalted butter",
        "1/2 cup whole milk",
        "7 eggs",
        "3/4 cup plus 2 tablespoons (115 grams) flour",
        "1/2 cup plus 2 tablespoons (115 grams) sugar",
        "1/2 cup water",
        "18 ounces red bean paste",
        "0.35 ounces (10 grams) agar-agar powder"
      ]
    }
  ],
  "instructions": [
    "Warm the butter with the milk in a saucepan over medium heat, stirring frequently. When the butter is thoroughly melted, remove it from the heat and let cool.",
    "Separate the egg yolks and whites into two different bowls. Siftthe flour into a mixing bowl and incorporate the warm milk mixture to form a batter. Add the egg yolks one-third at a time, mixing betweeneach addition.",
    "Whisk the egg whites as you slowly pour in the sugar to produce a light, runny meringue that sticks to the whisk.",
    "Gradually add the meringue to the batter until it is completely consistent in color.",
    "Preheat the oven to 300°F. Pour the batter into a large rectangular pan lined with parchment paper. Place the cake pan into a broiler pan with about an inch of water in the bottom. Bake at 300°F for 1 hour; then take the cake pan out of the broiler pan and let it cool for 10 minutes before removing the cake from its pan.",
    "While the cake is cooling, boil the ½ cup of water, add the red bean paste and agar-agar powder, and warm until the ingredients have fully dissolved. Let cool.",
    "Cut the cake in half. Spread the red bean paste evenly over the surface of one half. Lay the other half over the top. leaving the more browned side exposed. Refrigerate for 4 hours.",
    "Cut the cake into triangles before serving."
  ],
  "author": null
}