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": "Cat Donuts",
  "description": "The team at Eagle Jump, a video game company, are working overtime through the weekend. Coincidentally, everyone buys boxes of cat donuts as a treat because the donut shop by the office is having a half-price sale. I'm happy that I get to share my delicious recipe for honey milk donuts with you, which received a lot of praise when I posted it on Reddit.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Honey Milk Donuts",
      "ingredients": [
        "½ cup (120 ml) warm milk",
        "1 teaspoon active dry yeast",
        "2 large eggs",
        "1 tablespoons honey",
        "24 cups (270 g) all-purpose flour, plus more for dusting",
        "½ teaspoon grated nutmeg",
        "3 tablespoons salted butter, at room temperature, divided, plus more for greasing",
        "Canola oil, for frying"
      ]
    },
    {
      "section": "For Decorating",
      "ingredients": [
        "24 roasted almonds",
        "1 cup (120 g) confectioners' sugar, plus 2 teaspoons for thickening",
        "2 tablespoons milk",
        "Yellow, teal, and pink gel food coloring",
        "½ teaspoon instant coffee powder"
      ]
    }
  ],
  "instructions": [
    "To make the honey milk donuts: In the bowl of a stand mixer, combine the warm milk, yeast, eggs, and honey.",
    "Sift the flour into the bowl and add the nutmeg. Combine on medium speed with a dough hook attachment for 8 minutes, or until incorporated and soft. Add 1½ tablespoons of the butter and combine for 2 minutes. Add the remaining 1½ tablespoons butter and combine for another 2 minutes, or until the dough is super soft, smooth, and elastic.",
    "Grease a clean bowl with butter and add the dough to it. Cover with plastic wrap and let the dough sit somewhere warm for an hour, or until doubled in size.",
    "Turn out the dough on a work surface lined with parchment paper and degas it. Smack the big pockets of air gently out of the dough by turning it over and patting it repeatedly. Divide the dough into 12 equal-size pieces. Form each piece into a ball by kneading. Working with one ball at a time, create a smooth dough by holding the piece of dough with both hands and pushing in your thumbs underneath while curling/folding the edges to the underside. Pinch the bottom seam together where the edges meet. Now, hold the piece of dough again with both hands and, using your thumbs, pierce a hole in the center, stretching the hole to 1½ inches (4 cm) wide while working the dough into a donut shape, about 3½ inches (9 cm) wide. You won't be removing any dough from the hole but working it into the rest of the dough to shape the donut. Repeat with the remaining dough balls.",
    "Line a baking tray with parchment paper. Place the donuts on the baking tray, cover the tray with a towel, and let the donuts rise again, somewhere warm, for 30 minutes. The donuts are done rising when you gently poke the surface and the dough springs back 75 to 80 percent of the way. If it does not spring back, then the donut is ruined and will absorb too much oil; if it springs all the way back, then it is not done proofing.",
    "Fill a large heavy-bottomed pot with at least 3 inches (7.5 cm) of the canola oil and heat the oil between 350°F (175°C), measuring with a thermometer or a small piece of dough sizzling when it hits the hot oil. Working in batches, place 3 donuts in the oil at a time and cook for minutes per side. Remove from the oil and place onto a rack to cool completely.",
    "To decorate the donuts: For the cat ears, use a small knife to poke 2 small holes on each end of the top of each donut, then snugly fit an almond in each hole.",
    "In a small bowl, mix the 1 cup (120 g) confectioners' sugar and milk together for royal icing. Divide the royal icing among four bowls. Add the yellow, teal, and pink food colorings to three of the bowls and the instant coffee powder for brown to the remaining bowl. Stir to incorporate the colors.",
    "To ice the donuts, lay a donut, top side down, in the icing color of choice to fully coat the top, almond ears and all. Use a chopstick to pick up the donut by the hole, letting most of the excess icing drip off. Place onto a rack to let the icing set, about 5 minutes. Repeat for the remaining donuts. To create cat spots, use a chopstick to hold the donut through the hole. (Holding the donut with your hands can melt and crack the base icing coat.) Lightly dip the donut diagonally onto another icing color or two to add the spots. Lift with the chopstick, let the excess icing drip off, and place back onto the rack to set for another 5 minutes. Repeat for the remaining donuts.",
    "Moving on to the face details, add a teaspoon each of confectioners' sugar to the brown and pink icings and mix until they turn into a thick paste. Place the icings into separate small piping bags and cut a small hole at the tip of each bag. Using either color, pipe the mouth by drawing a horizontal number-three (3) or an upside-down V shape on a donut. With the same color, draw small dots for the eyes or a horizontal V shape for a wink and 3 whiskers per cheek. If you want, add a nose with the same color by drawing a small circle that connects to the middle peak of the mouth. Let the facial features set, about 5 minutes. Repeat for the remaining donuts.",
    "Pack your donuts in a box and get ready to brighten your coworkers' day!"
  ],
  "author": null
}