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": "Grandmother's brioche with chocolate hazelnut spread",
  "description": "Rediscover just how good brioche and chocolate spread can taste by making them yourself at home and giving your children a real treat! Just remember to make the brioche dough the day before, and use a good, full-flavoured dark chocolate for the spread. You should be able to find hazelnut paste in organic shops.",
  "subtitle": "Rediscover just how good brioche and chocolate spread can taste",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "500 g/1 lb 2 oz plain (all-purpose) flour",
        "1½ teaspoons fleur de sel",
        "80 g/3 oz caster (superfine) sugar",
        "12 g/2 oz fresh yeast",
        "250 g/8½ oz lightly beaten egg (about 5-6 eggs) + 1 egg yolk to glaze",
        "250 g/8½ oz butter",
        "250 ml/9 fl oz double (heavy) cream",
        "35 g/14 oz caster (superfine) sugar",
        "200 g/7 oz dark (bittersweet) chocolate",
        "200 g/7 oz hazelnut paste",
        "20 ml/34 fl oz sunflower oil"
      ]
    }
  ],
  "instructions": [
    "1 The brioche",
    "The night before, put the flour, fleur de sel, sugar, yeast and half the egg into a food mixer. Knead with the dough hook for 5 minutes, then add the diced butter in two lots, mixing well. When the dough comes away from the sides of the bowl, add the rest of the eggs and mix again. As soon as the eggs have been incorporated, leave the dough to rise for 45 minutes at room temperature. Mix again, so that it collapses, then chill in the fridge for 24 hours. The next day, shape the dough into 2 sausages and place in loaf tins. Lightly beat the egg yolk, then brush over the brioches to glaze. Leave to rise at room temperature for 2 hours, then bake in an oven preheated to 150°C (300°F; gas mark 2) for 30 minutes. (See step-by-step method on p. 164).",
    "2-The chocolate hazelnut spread",
    "Put the cream and sugar in a saucepan and bring to the boil. Meanwhile, break the chocolate into pieces and place in a heatproof bowl, along with the hazelnut paste. Pour over the boiling cream and mix together well, then incorporate the oil. When the spread is smooth, leave it to rest for 30 minutes. It can be eaten straightaway or stored in the fridge.",
    "3-Serving",
    "Cut the brioche into slices and serve with the spread on the side.",
    "Tip Can't get hold of hazelnut paste? Here's how to make it at home. Roast 200 g/7 oz shelled hazelnuts in an oven preheated to 150°C (300°F; gas mark 2) for 15 minutes. Remove from the oven and leave to cool, then blend until you have a fine paste.",
    "Good to know | Keep the spread refrigerated and take it out 30 minutes before you want to use it, to allow it to soften."
  ],
  "author": "Unknown"
}