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": "Charmy's After-Battle Dessert",
  "description": "Throughout this anime, Charmy is seen making, eating, or thinking about food constantly. Her \"after-battle dessert\" is named so because she offers it to the winner of the duels as a reward, and in this episode, she gives it to Yuno, who makes her swoon with his kind comments. To replicate this dessert, I created giant vanilla-milk cupcakes topped with homemade strawberry buttercream frosting.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "SOFT VANILLA-MILK CUPCAKES",
      "ingredients": [
        "1½ cups (180 g) all-purpose flour",
        "2 tablespoons milk powder",
        "1 teaspoon baking powder",
        "Pinch salt",
        "1½ cup (115 g) unsalted butter",
        "1 cup (200 g) granulated sugar",
        "2 large eggs, at room temperature",
        "1 teaspoon vanilla extract",
        "½ cup (120 ml) whole milk"
      ]
    },
    {
      "section": "STRAWBERRY BUTTERCREAM FROSTING",
      "ingredients": [
        "1½ cup (115 g) unsalted butter, at room temperature",
        "¼ cup (25 g) freeze-dried strawberries, ground into powder",
        "Pinch salt",
        "1 teaspoon vanilla extract",
        "1/4 cups (150 g) confectioners' sugar",
        "3 tablespoons heavy whipping cream",
        "Zest of 1 organic lemon",
        "½ tablespoon fresh lemon juice"
      ]
    },
    {
      "section": "ICING GLAZE",
      "ingredients": [
        "2 tablespoons milk",
        "¼ cup (30 g) confectioners' sugar",
        "Pinch salt"
      ]
    },
    {
      "section": "FOR ASSEMBLY",
      "ingredients": [
        "4 strawberries, trimmed and left whole",
        "4 sprigs (1 inch, or 2.5 cm, long) rosemary",
        "4 vanilla wafer cookies"
      ]
    }
  ],
  "instructions": [
    "1 To make the soft vanilla-milk cupcakes: Preheat the oven to 350°F (175°C; gas mark 4). Line the cups of the muffin tin with the cupcake liners and set aside.",
    "2 In a medium bowl, sift together the flour, milk powder, baking powder, and pinch of salt.",
    "3 In a separate medium bowl, cream the ½ cup (115 g) butter and granulated sugar with a whisk until pale yellow. Add the eggs, 1 teaspoon vanilla, and ½ cup (120 ml) milk and stir to incorporate.",
    "4 Add the dry ingredients to the bowl with the wet ingredients and fully incorporate until there are no clumps, scraping down the sides of the bowl if needed. Distribute the batter evenly among the cups of the prepared muffin tin.",
    "5 Bake for 22 to 25 minutes, until slightly browned, the tops have puffed, and a toothpick inserted into the center of a cupcake comes out clean. Once warm to the touch, remove the cupcakes, still in the cupcake liners, from the tin and transfer to a rack to cool completely.",
    "6 To make the strawberry buttercream frosting: Add the ½ cup (115 g) butter to a medium bowl and mix with a spatula until softened. Add the freeze-dried strawberry powder, salt, 1 teaspoon vanilla, and 1/4 cups (150 g) confectioners' sugar and, using a hand mixer with the whisk attachment, whip on medium speed until combined, about 2 minutes. Add the heavy cream and whip on medium speed until fluffy and stiff peaks form, 4 to 5 minutes. Add the lemon zest and juice and mix for another minute. Place the buttercream in a piping bag with a ½-inch (12 mm) round tip, or cut a hole of that size at the tip.",
    "7 To make the icing glaze: In a small bowl, mix the 2 tablespoons milk, ¼ cup (30 g) confectioners' sugar, and pinch of salt until syrupy.",
    "8 To assemble: Working with one cooled cupcake at a time, still in the liner, pipe the strawberry buttercream around the perimeter of the top of the cupcake, then drizzle the icing glaze on the peak (center) of the cupcake, letting it drip down the top (the buttercream perimeter will prevent it from dripping farther down the sides). Top with a strawberry and a sprig of rosemary. Push a vanilla wafer into the cupcake behind the strawberry so that it stands upright."
  ],
  "author": "KIKI"
}