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": "BLACK FOREST PAVLOVA",
  "description": "If you know me, you will know that meringues are on my list of top desserts. Although surprisingly easy to make, meringues always look like showstoppers and when you add one of the most retro flavour combinations ever to the mix you get this fabulous creation... YUM! This dessert is slightly life changing and it is IDEAL for Christmas festivities and would look fabulous at the centre of any dinner party table. Lighter than a traditional Black Forest gateau because of the meringue base, it's the perfect dessert after a heavy meal when you're craving something sweet, but don't think you have enough room left.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "6 egg whites",
        "275g caster sugar",
        "45g cocoa powder",
        "½ tsp vanilla extract",
        "1 tsp white wine vinegar"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "450ml double cream",
        "2 tbsp icing sugar",
        "250g cherry pie filling",
        "250g cherries soaked in kirsch",
        "Fresh cherries",
        "Chocolate shavings"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 150°C/130°C fan. Line a large square baking tray with baking parchment.",
    "Using a clean bowl and whisk (otherwise the egg whites won't stiffen), add the egg whites to the bowl and whisk until stiff peaks form. Start adding 1 teaspoon of sugar at a time, while continuously whisking, until all of the sugar has been incorporated and the mixture is glossy.",
    "Sieve in the cocoa powder and add the vanilla extract and white wine vinegar to the egg white mixture. Fold in with a large spatula as carefully as you can until smooth and combined.",
    "Using a small dab of meringue mixture in each corner, stick the parchment paper to the baking tray. Spoon the meringue onto the tray, creating a large circular shape (the meringue will spread slightly when baking so don't go right to the edge of the baking tray!). Bake in the oven for 1 hour - turn the oven off and leave to cool completely, without opening the door, for about 3 hours.",
    "Decoration",
    "In a large bowl, whip the double cream with the icing sugar.",
    "In a separate bowl, mix together the cherry pie filling and the cherries soaked in kirsch. Alternatively, use cherry jam if you don't want alcohol, fresh cherries, or anything similar.",
    "Dollop the whipped cream onto the meringue and then add the cherry mixture on top.",
    "Add some fresh cherries for decoration and sprinkle over some chocolate shavings."
  ],
  "author": null
}