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": "INDIVIDUAL STICKY TOFFEE PUDDINGS",
  "description": "When I think of pudding I think of something warm, cosy and delicious. A baked pudding with a delicious warm sauce or topping is the dream- and sticky toffee pudding hits the spot every time. This is one of those puddings that is on nearly every single pub menu all year round - it's a classic that you can't beat. However, making it at home means you can enjoy it whenever and however you like. I serve mine with a giant scoop of ice cream, and some extra sauce.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "175g pitted dates, chopped",
        "175ml boiling water",
        "75g unsalted butter",
        "175g soft dark brown sugar",
        "3 eggs",
        "250g self-raising flour",
        "1 tsp baking powder",
        "1 tsp bicarbonate of soda",
        "75g black treacle",
        "100ml full-fat milk"
      ]
    },
    {
      "section": "SAUCE",
      "ingredients": [
        "75g unsalted butter",
        "75g soft dark brown sugar",
        "2 tbsp black treacle",
        "1 tsp vanilla extract",
        "225ml double cream"
      ]
    },
    {
      "section": "SERVING IDEAS",
      "ingredients": [
        "Double cream",
        "Vanilla ice cream",
        "Whipped cream"
      ]
    }
  ],
  "instructions": [
    "Put the chopped dates into a bowl and pour over the boiling water. Set aside for 20 minutes.",
    "Preheat the oven to 180°C/160°C fan and grease and flour 8 pudding moulds.",
    "Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a bowl and beat until combined, taking care not to overmix.",
    "Add the chopped dates and water, and then the milk a little at a time. Mix until smooth (it will be a thin mixture).",
    "Divide the mixture between the pudding moulds and bake for 20-25 minutes, or until a skewer inserted in the middle comes out clean. Leave the puddings to cool for about 15 minutes while you make the sauce.",
    "Put all of the sauce ingredients into a large pan, place over a low-medium heat and stir until the sugar has dissolved and the butter has melted.",
    "Bring the sauce to the boil and stir for 1-2 minutes so it thickens slightly.",
    "Carefully remove the puddings from their moulds and then pour the sauce over them. Serve with a drizzle of cream, whipped cream, or ice cream."
  ],
  "author": null
}