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": "Lemon Cashew-Stuffed Crepes with Whole Berry Sauce",
  "description": "This filling is akin to a sweet ricotta with a nice hint of lemon. Paired with Whole Berry Sauce (page 202), it makes a luscious crepe that almost seems like having cheesecake for breakfast.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the lemon cashew filling",
      "ingredients": [
        "2 cups cashews",
        "2 cups water",
        "2 tablespoons agave nectar",
        "1/4 cup almond milk (or your favorite nondairy milk)",
        "1/8 teaspoon salt",
        "1/2 teaspoon pure vanilla extract",
        "1 lemon"
      ]
    },
    {
      "section": "For everything else",
      "ingredients": [
        "1 recipe Crepes (page 104)",
        "1 recipe Whole Berry Sauce (page 202)",
        "Powdered sugar for sprinkling"
      ]
    }
  ],
  "instructions": [
    "MAKE THE LEMON CASHEW FILLING",
    "In a mixing bowl, soak the cashews in water. Cover with plastic wrap and refrigerate overnight or at least 8 hours.",
    "Drain cashews and add them to the food processor. Pulse a few times to break them up. Add agave, milk, salt, and vanilla. Blend until relatively smooth but don't overdo it or it will turn into cashew butter.",
    "Transfer to a mixing bowl. Use a microplane to finely grate the lemon zest in, about 2 teaspoons.",
    "Add juice from half of the lemon and mix well. Taste for lemon and add more of the juice if you like.",
    "Refrigerate until ready to use.",
    "TO ASSEMBLE",
    "For rolled crepes",
    "On the lower third of the crepe, place about 4 cup's worth of cashew filling in a log shape. Pour about 4 cup of berry sauce over the filling and gently roll upwards.",
    "Repeat with remaining crepes and sprinkle with powdered sugar to serve.",
    "For folded crepes",
    "This isn't an exact science (it's kind of sloppy and imprecise, with berry sauce pouring out the edges), but it's still pretty and no one will complain.",
    "Place about 1/4 cup of cashew filling on lower half of the crepe. Pour about 1/4 cup of berry sauce over the filling. Fold the top half over and then fold in half so that the crepe is triangular.",
    "Repeat with remaining crepes and sprinkle with powdered sugar to serve."
  ],
  "author": null
}