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": "ETON MESS COOKIES",
  "description": "I have always loved the combination of meringue, fruit and cream and we all know and appreciate my obsession with cookies ... so I thought I would combine the two! These quirky Eton Mess Cookies are a delightful mix of ingredients, with two crisp meringue cookies sandwiched around a vanilla buttercream frosting and jam, then perhaps drizzled with white chocolate, if you like. I enjoy these just as they are, but you can definitely switch them up and experiment with different flavours - try dark or milk chocolate drizzled on top, or even a different flavour buttercream in the middle. However you flavour them, these cookies are the ideal way to celebrate summer and are the perfect bake to bring along to a BBQ.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "5 egg whites",
        "225g caster sugar",
        "½ tsp vanilla extract"
      ]
    },
    {
      "section": "Filling/Decoration",
      "ingredients": [
        "100g unsalted butter, at room temperature",
        "200g icing sugar",
        "1 tsp vanilla extract",
        "75g jam",
        "75g white chocolate, melted (optional)"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 120°C/100°C fan and line two large baking trays with parchment paper.",
    "Using a clean bowl and whisk (otherwise the egg whites won't stiffen), add the egg whites to the bowl and whisk until stiff peaks form.",
    "Start adding 1 teaspoon of sugar at a time, while continuously whisking.",
    "Once all the sugar has been incorporated, add the vanilla extract and whisk for another few minutes.",
    "Carefully transfer the meringue mixture to a piping bag with a star nozzle fitted and pipe 20 swirls about 6-7cm wide on the lined baking trays.",
    "Bake in the oven for 35-40 minutes until the meringues are hard on the outside.",
    "Leave to cool in the oven with the door shut for 30 minutes, and then remove from the oven and leave to cool fully.",
    "In a large bowl, beat the butter for a few minutes to soften it.",
    "Gradually add the icing sugar and vanilla extract and beat the mixture for a few minutes until light and fluffy.",
    "Transfer the buttercream mixture to a piping bag and pipe the buttercream in swirls onto half of the meringue cookies.",
    "Spread the jam slightly over the buttercream.",
    "Sandwich with another meringue to make a filled meringue cookie.",
    "On a piece of parchment paper (to create less mess), carefully drizzle the melted white chocolate over the meringues for extra pizzazz, if you like."
  ],
  "author": null
}