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": "Mocha Poké Puffs",
  "description": "Serena has baked two flavors of fresh, human-friendly Poké Puffs for her Pokémon and friends to try-\none pink and fruity and the other brown and chocolaty-but Slurpuff comes along and steals one,\nprompting Slurpuff's trainer, Miette, to insult Serena's Poké Puffs. Later in the episode, Serena and\nMiette compete in the Poké Puffs Contest, both making it to the final round with a third competitor, but\nI don't want to spoil who wins! I chose to make the chocolate ones with a mocha twist.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Coffee Pastry Cream",
      "ingredients": [
        "2 large eggs",
        "1 large egg yolk",
        "¼ cup (30 g) cornstarch",
        "2 cups (480 ml) whole milk",
        "¼ cup (50 g) granulated sugar",
        "1½ tablespoons instant coffee powder",
        "¼ teaspoon salt",
        "1 teaspoon vanilla extract",
        "½ (3.5-ounce, or 100-g) semisweet chocolate bar, finely chopped"
      ]
    },
    {
      "section": "Chocolate Cream Puffs",
      "ingredients": [
        "¾ cup (80 g) all-purpose flour",
        "1½ tablespoons unsweetened cocoa powder",
        "¼ cup (55g) unsalted butter",
        "1/4 cup (60 ml) water",
        "1/4 cup (60 ml) whole milk, plus more if needed",
        "1 teaspoon sugar",
        "¼ teaspoon salt",
        "2 large eggs, beaten"
      ]
    },
    {
      "section": "Coffee Diplomat Cream",
      "ingredients": [
        "1½ cups (360 ml) heavy whipping cream"
      ]
    },
    {
      "section": "Chocolate Dip",
      "ingredients": [
        "1 (3.5-ounce, or 100-g) white chocolate bar",
        "½ (3.5-ounce, or 100-g) semisweet chocolate bar"
      ]
    }
  ],
  "instructions": [
    "To make the coffee pastry cream: In a medium heatproof bowl, whisk together the 2 eggs, egg yolk, and cornstarch thoroughly.",
    "In a medium saucepan, stir together the 2 cups (480 ml) milk, ¼ cup (50 g) sugar, instant coffee powder, and ¼ teaspoon salt. Bring to a rapid simmer over medium heat, then remove from the heat. Add one-third of the milk mixture to the egg mixture and whisk immediately until incorporated.",
    "Pour the entire egg-milk mixture into the saucepan the milk was heated in and stir to combine. Place over medium heat and continuously whisk until bubbling and thickened into a paste, 2 to 3 minutes. Remove from the heat, add the vanilla and ½ semisweet chocolate bar, and mix until combined. Transfer to a heatproof container and cover the coffee pastry cream with plastic wrap, making sure that the mixture and plastic wrap are touching to prevent a film from forming on the top. Refrigerate until cooled and set into a hard jellylike substance.",
    "Meanwhile, make the chocolate cream puffs: Preheat the oven to 450°F (230°C; gas mark 8).",
    "In a medium bowl, sift together the flour and cocoa powder and mix to combine. In a medium saucepan, stir together the butter, water, ¼ cup (60 ml) milk, 1 teaspoon sugar, and 1/4 teaspoon salt. Bring to a boil over medium heat, then remove from the heat. Add the sifted flour and cocoa powder and vigorously whisk with a spatula until the mixture becomes homogeneous. Place the saucepan over medium-high heat. After 2 to 3 minutes, when stirring, there should be a thin film of the mixture sticking to the bottom of the pan. Continue cooking for another 2 to 3 minutes until this film disappears and a ball of dough forms. Remove from the heat and transfer to a bowl of a stand mixer.",
    "Mix on low speed with a paddle attachment for 2 minutes to cool it down. Add half of the beaten eggs and mix until incorporated. Add the rest of the beaten eggs and mix again until incorporated. Continue to mix until the batter resembles soft peaks, or when the batter is scooped with a spatula or the paddle attachment and raised in the air, it hangs off the tool in a V shape. If the mixture is too dry, add 1 teaspoon of milk at a time and mix until the right consistency is reached.",
    "Add the batter to a piping bag and cut a ½-inch (12 mm) hole at the tip. Line a baking tray with parchment paper or a silicone mat. To form the puffs, pipe the batter into 2-inch (5 cm) circles, 1 inch (2.5 cm) tall, for a total of 8 puffs, leaving 2 inches (5 cm) in between each one. Dampen your fingers with water and gently press down any peaks or bumps on the puffs.",
    "Bake for 10 minutes, then, without opening the oven, reduce the oven temperature to 350°F (175°C; gas mark 4) and bake for another 30 minutes. Check the puffs by opening the oven and seeing if they are firm and browned; if not, quickly shut the oven door and bake for another 5 minutes. Once baked, turn the oven off with the puffs inside and leave the oven door ajar for 10 minutes. Remove from the oven and, using a toothpick or a small knife, pierce a ¼-inch-wide (6 mm) hole in the bottom of each puff.",
    "To make the coffee diplomat cream: Remove the set coffee pastry cream from the refrigerator and whisk until softened.",
    "Add the heavy whipping cream to a medium bowl and, using a hand mixer with a whisk attachment, whip on high speed until soft peaks form, about 2 minutes. Add half of the coffee pastry cream to the soft whipped cream and mix until homogenous. Transfer the coffee diplomat cream to a piping bag.",
    "To make the chocolate dip: In a small microwave-safe bowl, combine the white chocolate bar and ½ semisweet chocolate bar. Microwave until melted, about 40 seconds, then stir to combine.",
    "To assemble: Cut a ¼-inch (6 mm) hole at the tip of the piping bag. Pipe the coffee diplomat cream into the hole in the base of each cream puff until full. Clean the bottom of the puffs by swiping away exposed cream with a knife. Dip the tops of the cream puffs into the chocolate dip, letting the excess drip off, then place onto a parchment-lined baking tray and refrigerate until the chocolate sets, about 10 minutes.",
    "Place the remaining coffee pastry cream in a piping bag fitted with a basket-weave tip. Pipe vertical lines around the puff that are slightly diagonal and that slightly overlap from the bottom edge of the chocolate dip up to the center of the puff until the top is covered, creating a swirl effect. Repeat until the top is covered. Repeat for the remaining cream puffs and serve."
  ],
  "author": null
}