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": "Lemon tart with Italian meringue",
  "description": "I have made this one my own by tweaking the lemon cream, which is incredibly soft and melting. What are you waiting for... to your ovens!",
  "subtitle": "Everyone needs a recipe for lemon tart.",
  "ingredients": [
    {
      "section": "The shortcrust pastry",
      "ingredients": [
        "180 g/64 oz plain (all-purpose) flour",
        "65 g/2½ oz icing (confectioners') sugar",
        "5 g/4 oz vanilla sugar",
        "75 g/24 oz butter",
        "60 g/24 oz egg yolk (from about 3 eggs)"
      ]
    },
    {
      "section": "The lemon cream",
      "ingredients": [
        "125 ml/4 fl oz lemon juice",
        "60 g/24 oz egg yolk (from about 3 eggs)",
        "80 g/3 oz lightly beaten egg (about 2 eggs)",
        "75 g/2 oz caster (superfine) sugar",
        "75 g/24 oz butter"
      ]
    },
    {
      "section": "The Italian meringue",
      "ingredients": [
        "150 g/5½ oz caster (superfine) sugar",
        "75 g/2 oz egg white (from about 3 eggs)"
      ]
    }
  ],
  "instructions": [
    "Rub the flour, sugars and butter together in a large bowl. When the mixture has a crumbly texture, mix in the egg yolks. Don't overmix it: the ingredients should be just combined. Leave the pastry to rest in the fridge for at least 2 hours. Preheat the oven to 150°C (300°F; gas mark 2). Roll the pastry out into a circle about 3 mm/% in thick then ease it into a 28 cm/11 in tart tin, pressing it into the corners. Place a sheet of baking parchment on top of the pastry, cover with baking beans or 400 g/14 oz dried beans, then bake in the oven for 15 minutes. Remove from the oven and leave to cool, then remove the baking beans and parchment.",
    "Put the lemon juice, egg yolk, beaten egg and sugar into a saucepan and bring to the boil. Simmer for a couple of minutes, then leave to cool to 30°C/86°F - the mixture should be warm to touch, no more. Using a stick blender, gradually mix the diced butter into the lemon mixture. Chill while making the meringue.",
    "Put the sugar into a saucepan with 50 ml/14 fl oz of water and heat to 121°C/250°F (check the temperature with a cooking thermometer). Whisk the egg whites to soft peaks, then, still whisking, slowly pour in the sugar syrup. Keep whisking for 5 minutes as the mixture cools.",
    "Preheat an overhead grill (broiler). Spread the lemon cream evenly over the base of the cooked tart shell, then top with the Italian meringue, shaping it as you wish. Sprinkle with icing sugar and grill for 2-3 minutes, or until the peaks of the meringue are golden brown. Leave to cool at room temperature for about 30 minutes before serving."
  ],
  "author": "Everyday"
}