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 CAKE",
  "description": "I have always adored the combination of chocolate and berries. Raspberries and white chocolate one of the more common pairings\n(strawberry and milk chocolate is another one) but you can customise this cake however you like. I wanted to create a cake that would be\nlight, fruity, and still have the chocolatey sweetness that I always crave... this cake was the answer.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "250g unsalted butter",
        "250g caster sugar",
        "5 eggs",
        "250g self-raising flour",
        "1 tsp baking powder",
        "200g fresh raspberries"
      ]
    },
    {
      "section": "WHITE CHOCOLATE BUTTERCREAM",
      "ingredients": [
        "200g white chocolate",
        "200g unsalted butter, at room temperature",
        "450g icing sugar",
        "1-2 tbsp boiling water (optional)"
      ]
    },
    {
      "section": "DECORATION",
      "ingredients": [
        "50g white chocolate, melted",
        "100g fresh raspberries",
        "5g freeze-dried raspberries"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 180°C/160°C fan and line two 20cm round cake tins with parchment paper.",
    "In a bowl, mix the butter and caster sugar together until light and fluffy.",
    "Add the eggs, self-raising flour and baking powder to the bowl and beat again until combined.",
    "Fold through the raspberries.",
    "Split the mixture evenly between the two tins and bake for 40-45 minutes.",
    "Once baked, leave the cakes to cool in the tins for 10 minutes, and then turn out onto a wire rack to cool fully while you make the buttercream.",
    "Melt the white chocolate in the microwave, or in a bowl set over a pan of simmering water (bain-marie) until smooth.",
    "Leave the chocolate to cool for 10 minutes.",
    "Add the butter to a clean bowl and beat on its own for a few minutes to loosen and soften.",
    "Add the icing sugar and beat again until combined, followed by the melted and cooled white chocolate.",
    "If the mixture is a little stiff, add 1-2 tablespoons of boiling water as needed, beating fully each time, to soften it slightly.",
    "Place the first sponge onto a serving plate, and pipe or spread half of the white chocolate buttercream frosting over the sponge.",
    "Add the second sponge, and pipe or spread the remaining buttercream on top.",
    "Decorate the top with a drizzle of melted white chocolate, fresh raspberries and a sprinkle of freeze-dried raspberries."
  ],
  "author": null
}