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": "LADYFINGER",
  "description": "Une délicieuse recette de ladyfinger, idéale pour compléter vos desserts.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "6 large (100 g) egg yolks (%½ cup plus 1 tablespoons)",
        "¾ cup plus 1% tablespoons (164 g) superfine sugar (1)",
        "6 large (200 g) egg whites (%4 cup plus 1 tablespoon)",
        "cup plus 1% tablespoons (164 g) all-purpose flour",
        "1/2 cup (1 stick/110 g) unsalted butter",
        "½ cup (75 g) superfine sugar",
        "¾ cup plus 1% tablespoons (110 g) cake flour",
        "cup (150 g) whole milk",
        "1 tablespoons (18 g) trimoline (inverted sugar)",
        "1 teaspoon (6 g) salt",
        "½ cup plus 1% tablespoons (1 stick plus 1 tablespoons/132 g) unsalted butter",
        "1½ cups plus 2 tablespoons (180 g) all-purpose flour",
        "5 large (250 g) eggs (1 cup)",
        "½ cup (1% sticks/150 g) unsalted butter",
        "cup (95 g) confectioners' sugar",
        "½ cup (30 g) ground almonds",
        "½ teaspoon (1 g) Guérande salt",
        "½ teaspoon (1 g) vanilla powder",
        "1 large (50 g) egg (3½ tablespoons)",
        "2 cups (250 g) all-purpose flour"
      ]
    }
  ],
  "instructions": [
    "In the bowl of an electric stand mixer, add the eggs, flour, butter, and sugar and blend.",
    "In the bowl of an electric stand mixer fitted with a whisk, whip the egg yolks with half of the superfine sugar (1). Then, whip the egg whites with the other half.",
    "Using a silicone spatula, gently fold the mixture with the flour.",
    "In the bowl of an electric stand mixer fitted with a dough hook, add the yeast, flour, salt, butter, and honey.",
    "Knead on the second speed setting, gradually adding the eggs and then the milk.",
    "Knead until the dough comes completely away from the sides of the bowl.",
    "Preheat the oven to 350°F (180°C).",
    "On a baking sheet, spread the batter to a thickness of 116 inch (2 mm), sprinkle with superfine sugar (2) and confectioners' sugar, and bake in the oven for 10 minutes.",
    "In the bowl of an electric stand mixer fitted with a flat beater attachment, cream the butter with the superfine sugar.",
    "Add the flour. Sift the crumbs.",
    "Freeze for 30 minutes.",
    "In a saucepan, boil the milk with ¾ cup (150 g) of water, the trimoline, salt, and butter.",
    "Remove from the heat and add the flour immediately.",
    "Return to the heat and, using a spatula, mix briskly to dry out the mixture.",
    "Transfer to an electric stand mixer fitted with a flat beater attachment, then gradually add the eggs.",
    "Let rest for 1 hour at room temperature.",
    "In an electric stand mixer fitted with a flat beater attachment, mix the butter, confectioners' sugar, ground almonds, Guérande salt, and vanilla powder.",
    "Emulsify with the egg, then add the flour.",
    "Stir until the dough is smooth.",
    "Refrigerate for 4 hours."
  ],
  "author": ""
}