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": "Starfish Scones",
  "description": "Sanae and Akio are spouses who own a bakery called Furukawa Bread. Sanae, who is known to be a bad baker, fills the entire bakery with starfish pastries that she made herself during Golden Week. Okazaki, the protagonist, refuses to try one, and Sanae's dramatics, falling on the floor crying, are so funny that this easily becomes one of the most memorable scenes from the anime. I adapted the recipe into scones filled with pomegranate jam and clotted cream, which is often served with scones.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "SCONES",
      "ingredients": [
        "2 cups (240 g) all-purpose flour, plus more for dusting",
        "1 teaspoon baking powder",
        "½ cup (50 g) sugar",
        "½ cup (75 g) cold salted butter, cut into cubes",
        "1 large egg, beaten",
        "½ cup (80 ml) plus 1 teaspoon heavy whipping cream, divided"
      ]
    },
    {
      "section": "FILLINGS",
      "ingredients": [
        "1 cup (140 g) pomegranate seeds",
        "1 tablespoon sugar",
        "Pinch salt",
        "½ cup (124 g) clotted cream",
        "1 tablespoon lemon zest",
        "½ tablespoon fresh lemon juice"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 350°F (175°C; gas mark 4). Line a baking tray with parchment paper and set aside.",
    "In a large bowl, mix the flour, baking powder, and ¼ cup (50 g) sugar until fully incorporated. Add the cold butter and squish the butter and flour together with your fingertips until the mixture resembles sand or bread crumbs. Add the beaten egg and ½ cup (80 ml) of the heavy cream and mix until just combined into a dough ball.",
    "Lay down parchment paper on your work surface and place the dough on top. Gently knead the dough less than ten times to bring together loose crumbs. Flatten with a lightly floured rolling pin to ½-inch (3 mm) thickness. Cut out 8 stars with the 3½-inch (9 cm) cookie cutter, then cut out 1-inch (2.5 cm) stars from the centers of 4 of these stars.",
    "Dip clean fingers or a brush into the remaining 1 teaspoon heavy cream and brush onto the surface of the 4 whole large stars. Place the 4 large stars with the cutouts on top of the stars brushed with cream and lightly press together to adhere, being careful not to squish too hard and flatten the design. Place on the prepared baking tray. (You may reroll the four 1-inch, or 2.5-cm, stars and cut out more star shapes, but these will not come out as perfect when baked as the other stars.)",
    "Bake for 20 minutes, or until puffed and slightly browned. Remove from the heat and let cool on the tray.",
    "While the scones bake, make the fillings: In a small saucepan, combine the pomegranate seeds, 1 tablespoon sugar, and salt. Cook for 10 minutes over a medium heat, stirring occasionally. Strain the mixture with a fine-mesh strainer into a heatproof bowl, squishing the juice from the pomegranate seeds, being careful not to burn yourself. Let the jam cool.",
    "In a small bowl, mix the clotted cream, lemon zest, and lemon juice until well combined.",
    "In a separate small bowl, place 1 tablespoon of the clotted cream mixture with 1 teaspoon of the cooled pomegranate jam and stir together to make pink-colored jam.",
    "To assemble: Using a brush, spread the pink jam on the surface of the outer star-shaped pastry, then spread the pomegranate jam inside the star-shaped crevice. Spread the clotted cream mixture on top of the pomegranate jam in the crevice.",
    "Using a small spoon, add pomegranate jam dots all over the surface of the starfish scones and serve."
  ],
  "author": null
}