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": "NO-BAKE GINGERBREAD CHEESECAKE",
  "description": "Can we truly go through the festive period without something fragrant and gingerbread themed? No, no we cannot. I am\nan absolute gingerbread fiend and I am in love with this No-bake Gingerbread Cheesecake. I use shop-bought gingernut\nbiscuits for the base, but the homemade Gingerbread Biscuits recipe (page 122) from this book works wonderfully as\nwell! I love adding little gingerbread people and some cute sprinkles for decoration, it makes it the best showstopper for\nthe Christmas table. However, if you wanted to make this at any other time of the year, I really wouldn't judge!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Base",
      "ingredients": [
        "90g unsalted butter",
        "300g gingernut biscuits"
      ]
    },
    {
      "section": "Filling",
      "ingredients": [
        "750g full-fat soft cheese, at room temperature",
        "75g icing sugar",
        "1 tsp vanilla extract",
        "2 tsp ground ginger",
        "½ tsp ground cinnamon",
        "300ml double cream"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "150ml double cream",
        "2 tbsp icing sugar",
        "Gingerbread cookies",
        "Gingerbread cookie crumbs",
        "Sprinkles"
      ]
    }
  ],
  "instructions": [
    "Melt the butter in the microwave in short bursts or in a small pan over a medium heat.",
    "In a food processor, blitz the biscuits to a fine crumb, add the melted butter and pulse a\nfew times until the mixture is well combined.",
    "Press the mixture firmly into the base of\na 20cm springform cake tin.",
    "In a large bowl, whisk the soft cheese and icing sugar until combined.",
    "Add the vanilla\nextract, ginger and cinnamon and whisk again until combined.",
    "Pour in the double\ncream and continue to whisk the mixture until it starts to thicken to a mousse-like\ntexture.",
    "(Alternatively, you can whip the cream separately and then fold through the\ncheesecake mix.)",
    "Spread the mixture over the biscuit base, smooth over evenly, cover\nwith foil and chill in the fridge for at least 5-6 hours, or preferably overnight.",
    "Once chilled, run a knife around the edge of the tin and remove the cheesecake to a\nserving plate.",
    "In a large bowl, whip the double cream and icing sugar together to form soft peaks.",
    "Transfer to a piping bag with a piping nozzle fitted and pipe the whipped cream in\nswirls over the cheesecake.",
    "Add a gingerbread cookie to each cream swirl and sprinkle\nover some crushed gingerbread cookie crumbs and sprinkles."
  ],
  "author": null
}