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": "SHORTBREAD HEARTS",
  "description": "Shortbread is one of the easiest bakes in the world as it has only three ingredients! This recipe produces sweet, buttery, delicious cookies that you can adapt and change as you please and they are therefore one of the best homemade gifts you can give as their versatility means you can use different shapes to celebrate anything you fancy. I coated my Shortbread Hearts in milk and white chocolate to give them that extra special finishing touch. For an alternative flavour, try adding 1 teaspoon of flavouring extract to the shortbread or add 100-200g chocolate chips.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "200g unsalted butter, at room temperature",
        "100g caster sugar, plus extra for sprinkling",
        "300g plain flour, plus extra for dusting"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "125g white chocolate",
        "125g milk chocolate",
        "Sprinkles"
      ]
    }
  ],
  "instructions": [
    "Line two baking trays with parchment paper.",
    "In a large bowl, cream the butter and sugar until light and fluffy.",
    "Add the flour and beat until a smooth dough is formed.",
    "Turn out onto a lightly floured work surface and roll out the dough until 1cm thick.",
    "Using a 7cm heart cutter, cut the cookies out and carefully transfer them to the lined trays using a thin spatula.",
    "Chill in the fridge for 30 minutes.",
    "Meanwhile, preheat the oven to 180°C/160°C fan.",
    "Sprinkle a little extra caster sugar over the chilled shortbread hearts and bake in the oven for 15-20 minutes, or until light golden in colour.",
    "Leave to cool fully on the trays.",
    "Melt the white chocolate in one heatproof bowl and the milk chocolate in another heatproof bowl in short bursts in the microwave, or set the bowls over a pan of simmering water (a bain-marie).",
    "Dip one half of each shortbread into either the melted white chocolate or milk chocolate.",
    "Once dipped, lay the shortbread hearts back onto the baking trays and drizzle over any leftover chocolate.",
    "Scatter over some sprinkles and return them to the fridge to set."
  ],
  "author": null
}