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": "SPECULOOS LAVA CAKES",
  "description": "Just like a chocolate fondant, these are the epitome of gorgeous - individual chocolate cakes, with a molten speculoos\ncentre. Lava cakes are impressive to cut into, a joy to eat and so easy to adjust the recipe to however you like. Speculoos\nspread (I use Biscoff) is my spread of choice, but you could use chocolate hazelnut spread (I use Nutella), white chocolate\nspread... you get the idea. It's important to use dark chocolate in the batter of these lava cakes to contrast with the\nsweetness of the spread in the middle and to create the best balance of flavours.",
  "subtitle": "Just like a chocolate fondant, these are the epitome of gorgeous - individual chocolate cakes, with a molten speculoos centre. Lava cakes are impressive to cut into, a joy to eat and so easy to adjust the recipe to however you like.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "100g speculoos spread (I use Biscoff), plus extra to serve",
        "15g unsalted butter, melted, for brushing",
        "75g dark chocolate",
        "100g unsalted butter",
        "1 egg",
        "2 egg yolks",
        "75g caster sugar",
        "50g plain flour"
      ]
    }
  ],
  "instructions": [
    "Freeze the speculoos spread in two dollops on a tray that fits in your freezer, for at least 1 hour.",
    "Using a pastry brush, brush melted butter all over the insides of two 8cm pudding moulds.",
    "Dust the insides with cocoa powder, shaking about to make sure the cocoa powder covers all of the melted butter.",
    "Preheat the oven to 210°C/190°C fan.",
    "Break the dark chocolate into pieces and put in a small heatproof bowl with the butter.",
    "Heat in the microwave in short bursts or set the bowl over a pan of simmering water (bain-marie) until melted.",
    "Leave to cool for 5 minutes.",
    "In a separate bowl, pour in the chocolate mixture and add the egg and egg yolks. Mix until combined.",
    "Add the sugar and flour and mix again until well combined.",
    "Divide the mixture equally between the two pudding moulds.",
    "Press the frozen dollops of speculoos spread into each mould and bake in the oven for 15-17 minutes until the top of the cakes are firm.",
    "Remove from the oven and let them cool in the moulds for 10 minutes, then turn out onto serving plates.",
    "Serve with ice cream and drizzle over some extra speculoos spread."
  ],
  "author": ""
}