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": "Rainbow Piñata Cake",
  "description": "Say hello to the ultimate birthday celebration cake... this INSANE Rainbow Piñata Cake! I wanted to create a recipe that is the dream birthday cake and here it is. The rainbow colours in the sponges, the exploding sweets in the middle, the pink buttercream frosting with sprinkles studded around... SO MUCH FUN and just as amazing to serve at any celebration.\nJazz it up even further and stuff the cake with sweets and sprinkles of your choice. Or keep it simple and make it a rainbow cake without the piñata. However you decorate it, this cake is definitely a showstopper.",
  "subtitle": "The ultimate birthday celebration cake",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "600g unsalted butter, at room temperature, plus extra for greasing",
        "600g caster sugar",
        "600g eggs (10-11 eggs)",
        "600g self-raising flour",
        "2 tsp vanilla extract",
        "½ tsp red, orange, yellow, green, blue and purple food colourings"
      ]
    },
    {
      "section": "Buttercream",
      "ingredients": [
        "750g unsalted butter, at room temperature",
        "1.5kg icing sugar",
        "1 tsp vanilla extract",
        "Food colouring (I used pink)"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "400g chocolate sweets",
        "Leftover buttercream",
        "150g white chocolate",
        "50ml double cream",
        "½ tsp pink food colouring",
        "Sweets",
        "Sprinkles"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 160°C/140°C fan and grease and line three 20cm springform cake tins with parchment paper.",
    "In a large bowl, cream 300g of the butter and 300g of the sugar together until light and fluffy.",
    "Add 300g of the eggs, and 300g of the flour with 1 teaspoon of the vanilla extract and beat again until smooth.",
    "Divide the mixture evenly between three bowls.",
    "Add ½ teaspoon of red food colouring to one bowl, ½ teaspoon orange food colouring to another bowl and ½ teaspoon of yellow food colouring to the final bowl.",
    "Transfer each of the coloured mixtures to the three prepared tins and bake in the oven for 30 minutes, or until a cocktail stick or a skewer inserted in the middle of the cakes comes out clean.",
    "Leave the cakes to cool in the tins for 10 minutes before turning out onto a wire rack to cool fully.",
    "Repeat the entire process again, using the remaining green, blue and purple food colourings to produce three more colourful cakes.",
    "Buttercream",
    "In a large bowl, beat the butter until it is smooth and loose.",
    "Add the icing sugar one-third at a time, beating between additions until fully combined.",
    "Add the vanilla extract and your chosen food colouring and continue beating the buttercream for 5-6 minutes until fluffy and light. If the mixture looks too thick, add 1 tablespoon of boiling water at a time until smooth.",
    "Lay out the six different-coloured cakes, and in the purple, blue, green, yellow and orange layers, cut a hole in the middle of each cake using a 6-7cm circular cutter.",
    "Leave the red sponge whole.",
    "Take the purple cake layer, spread 1-2 tablespoons of the buttercream over the top of the sponge surface avoiding getting any buttercream inside the hole.",
    "Stack the blue layer on top of the purple layer and repeat with the green, yellow and orange layers, continuing until all five layers with the hole cut in the centre have been used.",
    "Decoration",
    "Fill the middle cavity with the chocolate sweets.",
    "Add the red cake layer on top so the sweets are covered and sealed in.",
    "Spread the buttercream around the edges and sides so the entire cake is covered.",
    "Chill the cake in the fridge for 30 minutes or so to firm up.",
    "Add the white chocolate to a heatproof bowl, and pour on the double cream.",
    "Microwave in short bursts, stirring often, until smooth. Once smooth, add the pink food colouring and stir.",
    "Add the pink ganache to a small piping bag, or use a teaspoon to drip the ganache down the sides of the cake.",
    "Fill in the top with the rest of the ganache, and set the cake in the fridge again for a further 30 minutes.",
    "Remove the cake from the fridge and transfer any leftover buttercream to a piping bag with a piping nozzle of your choice fitted.",
    "Pipe the buttercream over the top of the cake and add extra sweets and sprinkles to decorate."
  ],
  "author": null
}