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": "WHITE CHOCOLATE RASPBERRY SCONES",
  "description": "I absolutely love a classic scone, but why not add some flavours? White chocolate and raspberry is a winning combination - so inside a\nscone it's even better. Serve the scones with some raspberry jam and clotted cream and you have a perfect marriage of a dessert and\nscone.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "400g self-raising flour, plus extra for dusting",
        "100g chilled unsalted butter, cubed",
        "1 tsp baking powder",
        "Pinch of salt",
        "50g caster sugar",
        "200ml full-fat milk",
        "2 tbsp lemon juice",
        "150g white chocolate chips or chunks",
        "100g raspberries (fresh or frozen)",
        "1 egg, beaten, for glazing",
        "Raspberry jam and clotted cream, to serve"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 220°C/200°C fan and place a baking tray lined with parchment paper into the oven to preheat.",
    "Tip the self-raising flour, butter, baking powder and salt into a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, you\ncan rub the mixture together with your fingertips to get the breadcrumb texture.",
    "Pour the mixture into a large bowl and stir in the caster sugar.",
    "Heat the milk in a pan until it starts to steam - you want it to be warm, but not too hot.",
    "Add the warm milk and lemon juice to the bowl and stir with\nspatula as it will be very wet at first.",
    "Mix the dough as little as possible until it just combines, then add the white chocolate chips and raspberries and\nfold through a few times.",
    "Sprinkle some extra flour onto a work surface and turn the dough out onto it.",
    "Gently roll it out, or press it down until it is about 4cm thick.",
    "Using a\n5cm cutter, cut out the scones - you will have to re-roll the mixture a couple of times to get them all out of the mix.",
    "Take the tray out of the oven, and arrange the scones on it.",
    "Brush the top of the scones with the beaten egg and bake for 10-12 minutes.",
    "Leave to\ncool for about 20 minutes before serving with raspberry jam and clotted cream."
  ],
  "author": null
}