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": "Kiki's Chocolate Cake",
  "description": "A two-tiered chocolate cake inspired by Kiki's Delivery Service, filled with whipped ganache and topped with a silky ganache glaze.  Perfect for Ghibli fans and chocolate lovers alike!",
  "subtitle": "A Studio Ghibli classic",
  "ingredients": [
    {
      "section": "Chocolate Cake",
      "ingredients": [
        "Nonstick cooking spray, for greasing",
        "1 cup (240 ml) milk",
        "½ cup (115 g) unsalted butter, melted",
        "1 teaspoon vanilla extract",
        "1 cup (240 ml) boiling water",
        "1/4 cup (120 g) unsweetened cocoa powder",
        "2 cups (240 g) all-purpose flour",
        "1¾ cup (350 g) sugar",
        "1½ teaspoons baking powder",
        "1½ teaspoons baking soda",
        "¼ teaspoon salt"
      ]
    },
    {
      "section": "Whipped Ganache",
      "ingredients": [
        "1¾ cups (405 ml) heavy whipping cream",
        "1/4 cups (400 g) chopped 70% cacao dark chocolate or dark chocolate chips"
      ]
    },
    {
      "section": "Chocolate Ganache Glaze",
      "ingredients": [
        "1 cup (240 ml) heavy whipping cream",
        "1 cup (175 g) chopped semisweet chocolate or semisweet chocolate chips",
        "2 tablespoons unsalted butter"
      ]
    },
    {
      "section": "For Decorating",
      "ingredients": [
        "1/4 cup (40 g) white chocolate melts",
        "Red and green gel food coloring"
      ]
    }
  ],
  "instructions": [
    "To make the chocolate cake: Preheat the oven to 325°F (165°C; gas mark 3). Line the sides and bottoms of the two 9-inch (23 cm) round cake pans with parchment paper. Grease the parchment paper with nonstick cooking spray and set aside.",
    "In a large bowl, stir together the milk, melted butter, and vanilla extract. In a small heatproof bowl, mix the boiling water with the cocoa powder. Add the cocoa mixture to the bowl with the rest of the wet ingredients and combine well. In a separate medium bowl, sift together the flour, sugar, baking powder, baking soda, and salt together. Add the dry ingredients to the bowl with the wet ingredients and mix until combined. Do not overmix.",
    "Divide the cake batter between the two prepared pans, tap the pans twice on a surface to get rid of large air bubbles, and bake for 45 minutes, or until the tops are flat and a toothpick inserted into the center comes out clean. Immediately after baking, place a piece of parchment paper on top of each cake and flip over to remove from the pan onto a rack for 10 minutes to achieve a smooth top. Flip the cakes back to their original positions and let cool to room temperature.",
    "To make the whipped ganache: In a microwave-safe container, microwave the 1 ½ cups (405 ml) heavy cream until hot, 1 to 2 minutes. Put the 14 cups (400 g) dark chocolate into a medium heatproof bowl, then pour over the hot heavy cream and stir until all the chocolate is melted. Refrigerate until the melted chocolate is cool to the touch, about 15 minutes. Remove from the refrigerator and, using a hand mixer with a whisk attachment, whip until fluffy or stiff peaks form.",
    "To assemble: Once the cakes have rested and cooled, level them if needed. Place one cake on the rotating cake stand (if using) or a plate and spread and smooth half of the whipped ganache on top. Place the second cake on top and add the rest of the whipped ganache over the top and the sides. Fill in any gaps between the cake layers. Smooth the exterior using an offset spatula for a polished look. Place the layered cake in the refrigerator until the chocolate ganache has set and is solid to the touch, about 15 minutes.",
    "Meanwhile, make the chocolate ganache glaze: In a microwave-safe container, microwave the 1 cup (240 ml) heavy cream until hot, 1 to 2 minutes. Put the 1 cup (175 g) semisweet chocolate and butter into a medium heatproof bowl, then pour in the hot heavy cream. Stir until all the chocolate and butter is melted.",
    "Set up a drizzling station consisting of a wire rack on top of a baking tray. Remove the cake from the refrigerator and place it on the rack. Carefully pour the chocolate ganache glaze over the top of the cake to cover it entirely. Once glazed, transfer the cake to a cake stand or a serving plate to set.",
    "To decorate: Make a stencil on a piece of parchment paper by first tracing the cake pan's circumference with a pencil. Within the cake pan outline, draw Kiki at the top half of the cake, riding her broomstick with Jiji (her cat) hanging onto the back of her dress; KIKI in large capitalized letters beneath Kiki on her broomstick; and a small and simple pine tree in the remaining space on the left side of the scene. Use the illustration on this page for reference.",
    "Melt the white chocolate melts according to the package instructions. Once melted, divide among three small bowls. adding red food coloring to one, green to another, and leaving the third white. Stir to incorporate the colors, then transfer to three piping bags, cutting a ½-inch (3 mm) hole at their tips. Wait until the melted chocolate turns from hot to warm to allow the chocolate to thicken and make it easier to pipe and fill in the stencil shapes. Run over the designs with a small spatula or toothpick while warm to get a smooth surface. Wait for the chocolate decorations to harden, then transfer carefully onto the cake using an offset spatula for support and serve."
  ],
  "author": null
}