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": "Hot Cross Buns",
  "description": "I am 100% obsessed with hot cross buns and buy them all the time when they are in the shops, especially the fun and unusual flavours available at Easter time... but you can't beat the classics. You also can't beat anything homemade - yes it takes longer, but it is always worth the effort! I also find bread baking quite therapeutic - the kneading of the dough, the shaping of the buns, the anticipation while you wait for the dough to rise. I wrote this recipe to reflect my idea of the dream hot cross bun with a variety of spices and flavours, but you can switch them up however you want. Add chopped fruits or even chocolate chips to the dough for extra texture.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "225ml full-fat milk",
        "500g strong white bread flour, plus extra for dusting",
        "65g caster sugar",
        "½ tsp salt",
        "1 tsp ground cinnamon",
        "½ tsp ground ginger",
        "½ tsp ground nutmeg",
        "Zest of 1 orange",
        "7g dried yeast",
        "50g chilled unsalted butter, cubed",
        "2 eggs",
        "200g raisins",
        "Vegetable oil"
      ]
    },
    {
      "section": "Topping",
      "ingredients": [
        "30g strong white bread flour",
        "30ml water",
        "1 tbsp apricot jam"
      ]
    }
  ],
  "instructions": [
    "In a small pan, warm the milk until it's just about steaming.",
    "Leave to one side.",
    "In a large bowl, add the flour, sugar, salt, cinnamon, ginger, nutmeg, orange zest and yeast.",
    "Add the butter and rub the mixture between your fingertips until it resembles breadcrumbs.",
    "Add the warmed milk, eggs and raisins and mix together.",
    "Knead for 5-10 minutes until the mixture is smooth, elastic and springy to touch.",
    "Transfer the dough to a clean but lightly oiled bowl and cover with clingfilm.",
    "Leave to rise until doubled in size - this usually takes 1-2 hours.",
    "Once risen, turn out onto a floured work surface and knead lightly to 'knock it back'.",
    "Preheat the oven to 200°C/180°C fan.",
    "Line a baking tray with parchment paper.",
    "Divide the dough evenly into 12 balls (mine weighed 98g each) and place on the lined tray with a 1cm gap between them.",
    "Cover with a lightly oiled piece of clingfilm and leave for 45-60 minutes.",
    "In a bowl, whisk the flour and water together and transfer to a piping bag with a piping nozzle fitted.",
    "Carefully pipe crosses over the dough balls.",
    "Bake in the oven for 20 minutes.",
    "Remove from the oven and use a pastry brush to lightly glaze each bun with apricot jam if you like them sticky and shiny.",
    "Leave to cool fully."
  ],
  "author": null
}