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 Prosecco Trifle",
  "description": "An exquisitely boozy raspberry and prosecco trifle ideal for New Year's Eve celebrations or any time you need a little lift\n- what could be better? Prosecco, sponge fingers, raspberries, vanilla custard and more. I feel like since starting my blog.\nI am always expected to bring cake to a party, and I can understand why! However, sometimes when you want a little\nmore time to get ready for the party itself, making something like this ahead of time that requires so little effort is a cinch.",
  "subtitle": "An exquisitely boozy raspberry and prosecco trifle ideal for New Year's Eve celebrations or any time you need a little lift",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "350g fresh raspberries",
        "600ml prosecco",
        "600ml double cream",
        "75g icing sugar",
        "200g sponge fingers",
        "300g raspberry jam",
        "500ml vanilla custard"
      ]
    },
    {
      "section": "Topping",
      "ingredients": [
        "Fresh raspberries",
        "Freeze-dried raspberries",
        "Sprinkles"
      ]
    }
  ],
  "instructions": [
    "Soak the raspberries in 250ml of the prosecco, cover with clingfilm and chill overnight in the fridge.",
    "Carefully boil 250ml of the remaining prosecco in a pan (or use the prosecco that has been drained from the raspberries instead, like I do) until it reduces to about 50ml.",
    "Leave to cool.",
    "In a large bowl, whip the double cream with the icing sugar until soft peaks form.",
    "Add the prosecco syrup, and mix to combine.",
    "Chill in the fridge.",
    "At the bottom of a large trifle bowl, add one-third of the sponge fingers and drizzle over some of the remaining 100ml of prosecco.",
    "Spread some jam over the top and then add some of the reserved prosecco-soaked raspberries.",
    "Pour over one-third of the custard and then dollop on one-third of the whipped prosecco cream.",
    "Repeat the layers again - sponge with drizzle, jam, raspberries, custard and then the cream.",
    "If you are doing three layers like me, repeat again!",
    "Decorate with some fresh raspberries, some freeze-dried raspberries and some sprinkles.",
    "Leave to chill in the fridge for a few hours before serving."
  ],
  "author": null
}