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": "SALTED CARAMEL CHOC POTS",
  "description": "Smooth salted caramel is probably what most people think of when it comes to an indulgent flavour, and I am one of its\nbiggest fans. Salted caramel anything works for me! Making your own salted caramel sauce takes this recipe to another\nlevel and topped with a silky homemade chocolate ganache, you taste heaven in every bite. These pots are rich, but\nperfectly formed and I prepare them ahead of time to chill in the fridge when my friends are coming over for girls' night\nor serve them at the end of a dinner party.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Sauce",
      "ingredients": [
        "250g white granulated sugar",
        "75ml water",
        "60g unsalted butter",
        "200ml double cream",
        "1 tsp vanilla extract",
        "½ tsp sea salt"
      ]
    },
    {
      "section": "Chocolate Pots",
      "ingredients": [
        "150g milk chocolate",
        "150g dark chocolate",
        "200ml double cream",
        "100ml full-fat milk",
        "75g shortbread biscuit crumbs"
      ]
    }
  ],
  "instructions": [
    "In a large heavy-based pan, add the sugar and water.",
    "Heat over a low-medium heat, stirring continuously until the sugar has fully dissolved.",
    "Once the mixture starts to bubble slightly, increase the heat to high and STOP STIRRING.",
    "Leave the mixture alone, and do not touch it.",
    "Wait for the mixture to boil away to an amber colour. This can sometimes take 5-10 minutes, depending on the pan and hob used.",
    "Remove the amber-coloured mixture from the heat and add the butter.",
    "The mixture will bubble up quite a bit, but keep whisking it together until combined.",
    "Add the double cream, and whisk.",
    "Add the vanilla extract and sea salt and whisk until fully combined.",
    "Pour into a bowl and leave to cool fully.",
    "In a pan, break up the milk and dark chocolate into pieces and add the double cream and milk.",
    "Heat over a low heat, stirring continuously, until the mixture has melted.",
    "Divide the salted caramel sauce equally between eight glasses, then pour the chocolate mixture over the caramel.",
    "Chill the pots in the fridge for 2-3 hours.",
    "Sprinkle over the shortbread biscuit crumbs and serve."
  ],
  "author": null
}