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": "Vacherin with vanilla ice cream and strawberry sorbet",
  "description": "In this recipe for individual vacherins, you will learn several useful techniques: how to make French meringue, ice cream and sorbet, as well as how to use piping bags to create a beautiful marbled effect.",
  "subtitle": "This magnificent dessert, which would have once graced royal banquets and the grandest tables of the nineteenth century, is still just as impressive.",
  "ingredients": [
    {
      "section": "The French meringue",
      "ingredients": [
        "100 g/3½ oz egg white (from about 3-4 eggs)",
        "100 g/3½ oz caster (superfine) sugar",
        "100 g/3½ oz icing (confectioners') sugar, sifted + a little extra",
        "20 g/4 oz flaked (slivered) almonds"
      ]
    },
    {
      "section": "The vanilla ice cream",
      "ingredients": [
        "I vanilla pod (bean)",
        "500 ml/18 fl oz whole milk",
        "100 g/3½ oz caster (superfine) sugar",
        "6 egg yolks"
      ]
    },
    {
      "section": "The strawberry sorbet",
      "ingredients": [
        "160 g/54 oz caster (superfine) sugar",
        "I tablespoon lemon juice",
        "500 g/1 lb 2 oz strawberries"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "a few strawberries",
        "a few raspberries"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "ice-cream maker",
        "3 piping bags",
        "fluted piping nozzle",
        "cooking thermometer (optional)"
      ]
    }
  ],
  "instructions": [
    "1-The French meringue\nPreheat the oven to 100°C (212°F; gas mark 4 or just below). Put the egg white into a food mixer and whisk. When it begins to foam and thicken, add half the caster sugar and keep whisking, adding the rest of the sugar little by little. Once the whites have been beaten to stiff peaks, gradually fold in the icing sugar with a spatula. Fill a piping bag with the meringue and pipe balls about the size of a clementine onto a baking tray covered with baking parchment. Sprinkle with flaked almonds and a little extra icing sugar. Bake for 1 hour, then remove from the oven. Turn the hot meringues over and, with a small spoon, gently hollow them out, trying not to shatter them. Replace them on the baking tray and cook for another 30 minutes, then remove from the oven and set aside somewhere dry. (See step-by-step method on p. 240.)",
    "2-The vanilla ice cream\nSplit the vanilla pod open lengthways, then put in a saucepan with the milk and heat gently. In a large bowl, whisk the sugar and egg yolks with a hand whisk. Mix in a little of the hot milk, then tip this mixture back into the pan of hot milk and cook over a gentle heat, stirring all the time, until the custard is thick enough to coat the back of a spoon (about 82°C/180°F on a cooking thermometer). Sieve into a bowl, then cool it down quickly by sitting the bowl over a larger bowl of cold water and ice. Remove the vanilla pod, then churn in an ice-cream maker according to the manufacturer's instructions.",
    "3-The strawberry sorbet\nPut the sugar, lemon juice and 80 ml/2½ fl oz of water in a saucepan and bring to the boil, then leave to cool. Wash and hull the strawberries, then blend to a purée and pour into the cold syrup. Transfer the mixture to an ice-cream maker and churn according to the manufacturer's instructions.",
    "4-Finishing off and serving\nFill one piping bag with vanilla ice cream and a second with strawberry sorbet, then put these two bags into a third bag fitted with a fluted nozzle. Squeeze over the meringue hollows to pipe out a marbled whirl of ice cream. Serve in cold bowls and decorate with a few strawberries and raspberries."
  ],
  "author": ""
}