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": "Rum baba with chestnut sauce and vanilla whipped cream",
  "description": "I like the combination of amber rum and earthy chestnut with the warmth of vanilla in this version.",
  "subtitle": "What could be more retro and delicious than a rum baba?",
  "ingredients": [
    {
      "section": "The baba dough",
      "ingredients": [
        "200 g/7 oz plain (all-purpose) flour",
        "1 teaspoon salt",
        "3 teaspoons caster (superfine) sugar",
        "100 ml/32 fl oz milk",
        "10 g/0.35 oz fresh yeast",
        "2 eggs",
        "50 g/14 oz unsalted butter"
      ]
    },
    {
      "section": "The baba syrup",
      "ingredients": [
        "500 g/1 lb 2 oz caster (superfine) sugar",
        "1 vanilla pod (bean)",
        "200 ml/7 fl oz dark rum"
      ]
    },
    {
      "section": "The chestnut sauce",
      "ingredients": [
        "2 g/0.07 oz gelatine",
        "50 g/14 oz caster (superfine) sugar",
        "1 egg yolk",
        "150 ml/5 fl oz milk",
        "150 g/5½ oz chestnut purée",
        "1 tablespoon cornflour (cornstarch)",
        "80 g/3 oz butter"
      ]
    },
    {
      "section": "The vanilla whipped cream",
      "ingredients": [
        "1 vanilla pod (bean)",
        "300 ml/10 fl oz very cold double or whipping (heavy) cream"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "splash of rum"
      ]
    }
  ],
  "instructions": [
    "1 The baba dough\nPut the flour, salt and sugar in the bowl of an electric mixer. Warm the milk in a saucepan (if you have a thermometer, check that the temperature doesn't go above 30°C/86°F), then add the yeast and stir until dissolved. Pour onto the flour in the mixer bowl, add an egg and mix together slowly. As soon as the mixture is smooth, add the second egg and mix in, then stop the machine. Pour the melted butter all over the dough and leave at room temperature, without mixing or stirring, until the butter has soaked into the dough. Beat the mixture again until the butter is incorporated. Fill the baba moulds with the dough, then leave at room temperature to rise until doubled in size. Preheat the oven to 170°C (325°F: gas mark 3). Bake for 20-25 minutes, or until risen and golden. Remove the babas from the oven, unmould onto a wire rack and leave to cool.",
    "2 The baba syrup\nPut the sugar and vanilla pod in a saucepan with 800 ml/27 fl oz of water. Bring to the boil and simmer for a few seconds. Remove from the heat and leave to cool, then pour in the rum. Immerse the cooled babas in the syrup and leave to soak for 2 hours, then drain on a wire rack with a baking tray underneath (to catch the drips).",
    "3 The chestnut sauce\nSoak the gelatine in cold water for 2-3 minutes. In a large bowl, mix together the sugar and the egg yolk. Put the milk, chestnut purée and cornflour into a saucepan and bring to the boil, whisking all the time, then pour into the bowl with the sugar and egg yolk and mix together. Pour the mixture back into the saucepan and cook over a gentle heat, stirring constantly, until it thickens. Remove from the heat and add the drained and squeezed-out gelatine, stirring to dissolve, then leave to cool to 40°C/104°F (check the temperature with a cooking thermometer, if you have one). Mix in the diced butter, then pour the sauce into individual bowls and chill in the fridge for 2 hours.",
    "4-The vanilla whipped cream\nSplit open the vanilla pod lengthways, then scrape out the seeds. Put the cream into a bowl or electric mixer with the vanilla seeds and whip until thick.",
    "5- Finishing off and serving\nSpoon a little vanilla cream onto the chestnut sauce and put a baba on top, then drizzle over a little rum. Serve immediately."
  ],
  "author": ""
}