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 POSSET TART",
  "description": "I have always adored lemon posset - who knew that combining sugar, cream and lemon could lead to something So good? This favourite\nfrom my blog is a very simple dessert to make - all you do is mix cream and sugar together, heat and then add the lemon zest and juice.\nThe tart base here is a classic cheesecake base of digestive biscuits mixed with melted butter.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "BISCUIT CRUST",
      "ingredients": [
        "300g digestive biscuits",
        "150g unsalted butter, melted"
      ]
    },
    {
      "section": "LEMON POSSET FILLING",
      "ingredients": [
        "600ml double cream",
        "200g caster sugar",
        "Zest of 3 lemons",
        "85ml lemon juice (about 2 lemons)"
      ]
    },
    {
      "section": "DECORATION",
      "ingredients": [
        "150ml double cream",
        "2 tbsp icing sugar",
        "5g freeze-dried raspberries",
        "Biscuit crumbs"
      ]
    }
  ],
  "instructions": [
    "Blitz the digestive biscuits in a food processor to a fine crumb or bash them in a bowl with a rolling pin.",
    "Add the melted butter and mix together until combined.",
    "Spread onto the base and sides of a 23cm loose-bottomed tart tin.",
    "I usually start on the sides, and then cover the bottom last to make sure it's a secure biscuit case.",
    "Set aside while you make the filling.",
    "Pour the double cream and caster sugar into a large pan and heat gently over a low heat, stirring until the sugar has dissolved.",
    "Turn the heat up to medium and heat the mixture until it starts to boil gently, stir frequently to stop the mixture from catching on the bottom.",
    "Let it simmer for 1 minute and then turn off the heat.",
    "Stir in the lemon zest and juice and then pour onto the biscuit base - refrigerate for at least hours, or preferably overnight so it has time to set properly.",
    "When you are ready to serve, whisk together the double cream and icing sugar until you have soft peaks.",
    "Pipe the cream onto your tart, then sprinkle on some freeze-dried raspberries and some biscuit crumbs to decorate."
  ],
  "author": null
}