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": "STICKY TOFFEE MUFFINS",
  "description": "",
  "subtitle": "One of the most comforting desserts in the world is sticky toffee pudding and I love it in all forms. Something about the mix of dates, golden syrup, sugar and fudge chunks creates an absolute dream combination of flavours. I used fudge chunk *sprinkles' from the supermarket for these as they form delightful little pockets of gooeyness when baked. You can use chocolate chips, or anything else you fancy instead and making a small amount of toffee sauce for decoration is well worth the effort. Equally, you can leave these plain if you prefer. I just want all the sticky toffee flavour I can get!",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "200g medjool dates",
        "1 tsp bicarbonate of soda",
        "150ml boiling water",
        "75g unsalted butter or baking spread, at room temperature",
        "150g soft light brown sugar/soft dark brown sugar",
        "225g self-raising flour",
        "½ tsp vanilla extract",
        "2 eggs",
        "50g golden syrup/black treacle",
        "100g fudge chunk sprinkles"
      ]
    },
    {
      "section": "Topping",
      "ingredients": [
        "90g white chocolate",
        "30ml double cream",
        "25g toffee sauce (see page 32)",
        "50g fudge chunk sprinkles"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 190°C/170°C fan and get 12 muffin cases ready.",
    "Remove any stones from the dates if they have them, and finely chop the dates.",
    "Put the chopped dates in a bowl and sprinkle over the bicarbonate of soda.",
    "Pour the boiling water over the dates and leave the mixture for 10 minutes.",
    "In a large bowl, cream the butter and light or dark brown sugar together until combined.",
    "Add the flour, vanilla extract, eggs and golden syrup or black treacle and beat again until well combined.",
    "Add the reserved date mixture and beat again.",
    "Finally, fold through the fudge chunk sprinkles.",
    "Divide the mixture equally between the 12 muffin cases.",
    "Transfer to the oven to bake for 22-24 minutes.",
    "Leave to cool fully on a wire rack.",
    "Topping",
    "In a small heatproof bowl, break up the white chocolate into pieces and pour in the double cream.",
    "Melt together in the microwave in short bursts or set the bowl over a pan of simmering water (bain-marie).",
    "Once the mixture is smooth and thick, stir through the toffee sauce.",
    "Dollop a spoonful of the mixture on each muffin and sprinkle over some fudge chunks."
  ],
  "author": ""
}