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": "Raspberry Swiss roll",
  "description": "This is a great cake to make with children. First, they get to make a sponge, then bake and roll it up, learning as they go and then they get to taste the results with their fingers. And by changing the jam, you can change the flavour.",
  "subtitle": "For children",
  "ingredients": [
    {
      "section": "The raspberry jam",
      "ingredients": [
        "300 g/10 oz raspberries",
        "200 g/7 oz caster (superfine) sugar"
      ]
    },
    {
      "section": "The Swiss roll",
      "ingredients": [
        "60 g/24 oz cornflour (cornstarch)",
        "60 g/24 oz plain (all-purpose) flour",
        "6 eggs, separated",
        "110 g/3½ oz caster (superfine) sugar"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "icing (confectioners') sugar",
        "raspberries"
      ]
    }
  ],
  "instructions": [
    "1-The raspberry jam In a large, non-metallic bowl, mix together the raspberries and sugar, then leave to rest somewhere cool for 24 hours. The next day, tip the mixture into a saucepan, bring to the boil and cook over a high heat (to preserve the colour of the fruit) for 4-5 minutes, stirring all the time to prevent the jam catching. Remove from the heat and leave to cool, then chill in the fridge for at least 1 hour.",
    "2-The Swiss roll Mix the cornflour and flour together, then sift into a bowl. Preheat the oven to 200°C (400°F: gas mark 6). Whisk the egg whites in an electric mixer. When they start to firm up, add the sugar little by little, whisking after each addition. Once the egg whites are stiff, gently fold in the egg yolks and the sifted flours, being careful not to knock too much air out of the mixture. Line a baking sheet with baking parchment, then spread the mixture evenly across it and bake for 5 minutes. Lift the paper and dough together off the baking tray and place on a work surface. Cover with cling film to keep the sponge soft, then allow to cool before removing the cling film and carefully peeling off the baking parchment.",
    "3-Finishing off Using the back of a spoon, spread the jam over the sponge as evenly as possible, without pressing too hard, then use your hands to gently roll it up. Chill in the fridge for 2 hours, then sprinkle with icing sugar and decorate with fresh raspberries just before serving."
  ],
  "author": ""
}