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": "PISTACHIO GALETTE",
  "description": "A delicious and elegant pistachio galette, perfect for serving at gatherings or as a special treat. This dessert combines rich flavors and a beautiful presentation, making it a delightful addition to any table.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the puff pastry brioche dough",
      "ingredients": [
        "8%½ cups (825 g) cake flour",
        "2 teaspoons (12 g) fine salt",
        "cup (50 g) superfine sugar",
        "3 large (150 g) eggs (¾ cup)",
        "1½ cups (300 g) whole milk",
        "1% (75 g) cakes yeast, or 4 tablespoons active dry yeast (dissolved in milk or water)",
        "½ cup (½ stick/75 g) unsalted butter, softened",
        "2 cups (1 pound/450 g) unsalted dry butter (84% fat content)"
      ]
    },
    {
      "section": "For the pistachio cream",
      "ingredients": [
        "2% cups (240 g) ground pistachios",
        "1 cup plus 3 tablespoons packed (260 g) brown sugar",
        "1 cup plus 2 tablespoons (2% sticks/260 g) unsalted butter",
        "5 large (260 g) eggs (1 cup plus 1 tablespoon)"
      ]
    },
    {
      "section": "For assembly",
      "ingredients": [
        "Softened butter",
        "Brown sugar",
        "1 cup (100 g) whole pistachios"
      ]
    }
  ],
  "instructions": [
    "Make a puff pastry brioche dough following the directions on this page.",
    "In an electric stand mixer, whisk together the ground pistachios, brown sugar, and butter for at least 10 minutes.",
    "Add the eggs and whip for 2 to 3 minutes.",
    "Transfer to a pastry bag.",
    "Preheat the oven to 330°F (165°C).",
    "Roll out the dough to a thickness of ½ inch (3 mm).",
    "Place a 9½-inch (24-cm)-diameter cake ring on top of the dough and, using a knife, cut around the edge.",
    "Repeat with an 8½-inch (22-cm)-diameter cake ring.",
    "Pipe the pistachio cream in the center of this second circle, so that it does not touch the edges.",
    "Then place the first, larger circle on top.",
    "Press the two pieces together to seal the edges.",
    "Finally, place a 7-inch (18-cm)-diameter cake ring over the galette to serve as a guide.",
    "Using a knife, trim the edges.",
    "On a Silpat, spread out the softened butter, then cover with the brown sugar and the rest of the pistachios and place the galette on top.",
    "Place a 7-inch (19-cm)-diameter cake ring around the galette.",
    "Bake in the oven for about 45 minutes, then remove and turn over the galette."
  ],
  "author": ""
}