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": "CITRUS BABA",
  "description": "A delightful dessert combining the flavors of citrus and rum in a soft, moist baba cake, complemented by a luscious apricot glaze and soft vanilla cream.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the baba dough",
      "ingredients": [
        "(17 g) cake yeast, or teaspoons active dry yeast dissolved in milk or water",
        "½ cups (450 g) all-purpose flour",
        "teaspoon (4 g) salt",
        "cup (1% sticks/140 g) unsalted butter",
        "teaspoons (17 g) honey",
        "0 large (500 g) eggs (2 cups)",
        "5 teaspoons (25 g) whole milk"
      ]
    },
    {
      "section": "For the baba syrup",
      "ingredients": [
        "½ cups (500 g) superfine sugar",
        "vanilla beans, split and scraped",
        "Eest of 2 oranges",
        "Eest of 2 lemons",
        "cup plus 2 tablespoons (250 g) dark rum"
      ]
    },
    {
      "section": "For the apricot glaze",
      "ingredients": [
        "½ cups (400 g) apricot puree",
        "cup (75 g) glucose powder",
        "4 cup (150 g) superfine sugar",
        "½ teaspoons (6 g) pectin NH"
      ]
    },
    {
      "section": "For the soft vanilla cream",
      "ingredients": [
        "½ cups (300 g) whipping cream",
        "2% tablespoons (30 g) superfine sugar",
        "vanilla bean, split and scraped"
      ]
    }
  ],
  "instructions": [
    "Make a baba dough following the directions on this page.",
    "In a saucepan, combine 4½ cups (1 liter) of water, the superfine sugar, vanilla beans, lemon and orange zests, and rum, then infuse for 25 minutes and remove from the heat.",
    "In a saucepan, heat the apricot puree with the glucose. Mix the superfine sugar with the warm pectin, then add this mixture to the saucepan. Boil for a few minutes, then refrigerate.",
    "Prepare the cream the previous day. Mix the cream with the sugar and vanilla seeds. Strain through a conical sieve, then add the scraped vanilla bean and infuse for 24 hours in the refrigerator.",
    "Preheat the oven to 360°F (180°C). Spread 12% ounces (350 g) of the baba dough in the indentations of a Pavoni brand donut pan. Bake in the oven for 15 minutes, then 15 minutes at 320°F (160°C), and finally 6 minutes at 285°F (140°C). Unmold.",
    "Heat the baba syrup to 115°F (45°C) and immerse the babas in it for 45 minutes. Place on a rack.",
    "Boil the apricot glaze, then brush to coat the babas.",
    "Whip the soft vanilla cream to a Chantilly cream and serve as an accompaniment."
  ],
  "author": ""
}