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": "Honey's Strawberry Shortcake",
  "description": "While Haruhi is reminiscing about her first visit to Ouran Academy, the memory turns into a dream sequence inspired by Lewis Carroll's Alice in Wonderland. In the dining hall, she comes across the Mad Hatter's tea party in which Honey is dressed as his stuffed rabbit, Usa-chan, and continually eating this cake, because the time is always three o'clock in the afternoon, snack time. I included a recipe for Usa-chan meringue cookies to decorate the cake!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Usa-Chan Meringue Cookies",
      "ingredients": [
        "2 large egg whites",
        "½ cup (135 g) sugar",
        "Pink gel food coloring",
        "1 teaspoon vanilla extract",
        "1 scant teaspoon black gel food coloring"
      ]
    },
    {
      "section": "Genoise (Sponge Cake)",
      "ingredients": [
        "4 large eggs",
        "½ cup (135 g) sugar",
        "1 cup (130 g) cake flour",
        "Pinch salt",
        "2 tablespoons milk, at room temperature",
        "2 tablespoons unsalted butter, melted",
        "1 teaspoon vanilla extract"
      ]
    },
    {
      "section": "Whipped Cream",
      "ingredients": [
        "3 cups (720 ml) heavy whipping cream",
        "1 tablespoon sugar (optional)"
      ]
    },
    {
      "section": "Simple Syrup",
      "ingredients": [
        "¼ cup (60 ml) water",
        "¼ cup (50 g) sugar"
      ]
    },
    {
      "section": "Strawberry Glaze",
      "ingredients": [
        "½ cup (100 g) sugar",
        "1/2 cup (120 ml) water",
        "2 tablespoons strawberry jam",
        "1 tablespoon cornstarch",
        "5 small strawberries, trimmed and left whole"
      ]
    },
    {
      "section": "For Assembly",
      "ingredients": [
        "¼ cup (80 g) strawberry jam",
        "8 large strawberries, trimmed and sliced in half"
      ]
    }
  ],
  "instructions": [
    "To make the Usa-Chan meringue cookies: Prepare a double boiler by bringing at least 1½ inches (4 cm) of water to a boil in a small saucepan. Find a heatproof bowl that will fit on top of the saucepan without touching the water and set it aside. Once the water is boiling, add the egg whites and ½ cup (135 g) sugar to the heatproof bowl and whisk together. Place the heatproof bowl on top of the saucepan and constantly whisk the mixture to 122°F (50°C), measuring with a candy thermometer. (If you do not have a thermometer, place a small amount of egg whites on your fingers and feel if the sugar has dissolved.) Remove from the heat.",
    "Using a hand mixer with a whisk attachment, whip the egg whites on high speed until stiff peaks form, about 3 minutes. Fold in 3 drops of the pink gel food coloring and the 1 teaspoon vanilla with a spatula. Place the pink meringue batter into a piping bag with a ¼-inch (6 mm) tip, or cut a hole of that size at the tip. Line a baking tray with parchment paper. Pipe the shape of Usa-Chan onto the prepared tray by drawing a 14-inch (3 cm) circle for the head with chubby cheeks and 1-inch-long (2.5 cm) thin ears pointing in different directions. Pipe 15 cookies, then place the leftover meringue in a small bowl and add 1 drop of the black food coloring. Dip a toothpick into the black meringue to draw on two dots for the eyes and a horizontal number-three (3) shape for the mouth.",
    "Preheat the oven to 175°F (80°C) and place the tray of meringue cookies inside. Leave the oven door slightly ajar and bake for 2 hours, or until the tops are set and the cookies cleanly peel off the parchment paper and the bottoms are dried. Let cool on the baking tray.",
    "After the cookies are done baking, make the genoise: Preheat the oven to 355°F (180°C; gas mark 4). Line the sides and bottom of the 6 x 3-inch (15 x 7.5 cm) round cake pan with parchment paper.",
    "Place the eggs and ½ cup (135 g) sugar in a heatproof mixing bowl and whisk together. Heat the eggs and sugar over a double boiler, like in step 1, whisking constantly until the mixture reaches 100°F (38°C). Remove from the heat, then, using a hand mixer with a whisk attachment, mix on high speed until the volume has tripled, turned lighter, and ribbons are left in the batter while mixing, about 10 minutes. Whisk on low speed for another minute to get rid of large air bubbles.",
    "Sift together the cake flour and salt into a small bowl, then fold the dry mixture into the batter using a spatula. In a small bowl combine the milk, butter, and 1 teaspoon vanilla. Add to the batter in three stages and fold with the spatula until just combined, making sure to scrape the bottom of the bowl for any loose liquids. Transfer the batter to the prepared cake pan and immediately place in the oven.",
    "Bake for 25 to 30 minutes, or when touched you hear sounds of bubbles popping and the cake springs back to its original height. Immediately after baking, place a piece of parchment paper on top of the cake and flip over to remove from the pan onto a rack for 10 minutes to achieve a smooth top. Flip back to its original position and let cool to room temperature.",
    "To make the whipped cream: In a medium bowl, using a hand mixer with a whisk attachment, whip the heavy cream and 1 tablespoon sugar (if using) on medium-high speed until soft peaks form, 2 to 3 minutes. Remove one-third of the cream to another bowl and continue to whip the rest of the cream on medium-high speed into stiff peaks, about 2 more minutes. Set both whipped cream batches aside.",
    "To make the simple syrup: In a small saucepan, bring the ¼ cup (60 ml) water and ¼ cup (50 g) sugar to a boil over medium heat, then reduce the heat to a simmer until the sugar is dissolved, stirring occasionally, 4 to 5 minutes. Set aside and let cool.",
    "To make the strawberry glaze: In a separate small saucepan, stir together the ½ cup (100 g) sugar, ½ cup (120 ml) water, strawberry jam, and cornstarch. Heat over medium heat until thickened and glossy, stirring occasionally, about 8 minutes. Place the 5 small strawberries on a wire rack, then drizzle them with the glaze to cover.",
    "To assemble: Slice the cooled genoise in half lengthwise into 2 layers. Lightly brush and dab simple syrup onto the sides of both cake halves that were exposed by the cut. Apply a thin layer of strawberry jam on the bottom cake layer on top of the simple syrup, then apply a thin layer of the stiff whipped cream using an offset spatula. Place the halved strawberries in a single layer, cut sides down, to cover the entire cake surface, then add more of the stiff whipped cream to fully cover them. Level the top layer of whipped cream, then place the top cake layer, with the simple-syrup side facing up. Apply a thin, even layer of the stiff whipped cream all over the entire cake to crumb-coat it. Place the cake in the refrigerator for 30 minutes, until chilled and the outer layer of whipped cream has hardened.",
    "Remove the cake from the refrigerator and add a even layer of the soft whipped cream all over the cake using an offset spatula. Place the leftover soft whipped cream in a piping bag fitted with a star-shaped tip and pipe five 1½- to 2-inch (4 to 5 cm) circles equally spaced around the perimeter of the cake, along with a dollop in the middle. Place a prepared shiny strawberry in the middle of each piped circle. When ready to serve, place a Usa-Chan cookie on the middle dollop of whipped cream and scatter more cookies around the cake."
  ],
  "author": null
}