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": "Sticky Toffee Cake",
  "description": "When you think of cake, something like a Victoria sponge or a carrot cake probably springs to mind... but would you think of a sticky\ntoffee cake? It's rich, fudgy, mouth-watering and utterly scrumptious. Just like my sticky toffee puddings, I am always going to enjoy a\ncake like this. Make it as a two-layer cake like I have here, or even as cupcakes, a traybake or a loaf cake!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "CAKE",
      "ingredients": [
        "250g pitted dates (I use Medjool)",
        "1% tsp bicarbonate of soda",
        "180ml boiling water",
        "125g unsalted butter",
        "225g soft dark brown sugar",
        "4 eggs",
        "250g self-raising flour",
        "125g black treacle",
        "1-2 tsp vanilla extract"
      ]
    },
    {
      "section": "SAUCE",
      "ingredients": [
        "150ml double cream",
        "1 tbsp black treacle",
        "75g soft dark brown sugar",
        "50g unsalted butter"
      ]
    },
    {
      "section": "BUTTERCREAM",
      "ingredients": [
        "200g unsalted butter",
        "400g icing sugar",
        "85g sticky toffee sauce (see above)"
      ]
    },
    {
      "section": "DECORATION",
      "ingredients": [
        "Sticky toffee sauce (see above)",
        "Sprinkles",
        "Fudge pieces"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 180°C/160°C fan and line two 20cm round cake tins with parchment paper.",
    "Chop the dates into quarters and add to a small bowl with the bicarbonate of soda and boiling water. Leave to sit for 10 minutes, then tip into a food\nprocessor or blender and blitz to a smooth purée.",
    "Put the butter and soft dark brown sugar into a large bowl and beat until combined and smooth. Add the eggs to the bowl one at a time, beating after\neach one. Finally add the self-raising flour, black treacle, vanilla extract and puréed date mixture and beat again until smooth.",
    "Pour the mixture evenly into the two tins and bake for 35-40 minutes, or until a skewer inserted in the middle comes out clean. Once baked, leave\nthe cakes to cool for 10 minutes in the tins, then remove and leave to cool fully on a wire rack while you make the sauce.",
    "Put the double cream, black treacle, soft dark brown sugar and butter into a pan, and place over a low heat until the butter has melted and\neverything is combined. Bring the mixture to the boil and bubble for 1 minute, then remove from the heat and leave to cool fully. Stir occasionally so\na skin does not form on the top of the sauce.",
    "Beat the butter for 3-5 minutes until smooth, then add the icing sugar and beat again until it's fully mixed in. Add 85g of the sticky toffee sauce and\nbeat again.",
    "Pipe or spread half of the buttercream onto the first sponge. Put the second sponge on top and then top with the rest of the buttercream. Drizzle\nsome more sticky toffee sauce on to the cake (any leftover sauce can be served with the cake), and then sprinkle with your favourite sprinkles and\nsome fudge pieces."
  ],
  "author": null
}