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": "SPRINKLE CAKE POPS",
  "description": "Cake pops have become more and more popular over the years because they are fun to make and look cute. You can use any leftover cake you may have, or even a shop-bought cake if that is easier. I love the idea of these as they work for any type of celebration, especially kids' birthdays as the individual portions are neat to eat and can be themed appropriately. I used a leftover vanilla cake and some leftover buttercream - the ratios are the only important part to stick to, otherwise go wild with the flavours. I dipped the cake pops in melted white chocolate and coated them with colourful sprinkles, but you could use milk or dark chocolate to coat them and crushed nuts would make a tasty coating.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "Roughly 1 x 22cm cake (weighing about 650g)",
        "Roughly 250g buttercream",
        "400g white chocolate (or candy melts in a colour of your choice)",
        "50g sprinkles"
      ]
    }
  ],
  "instructions": [
    "Line a baking tray with parchment paper.",
    "In a large bowl, break the cake up into crumbs.",
    "Add the buttercream and stir together.",
    "Using your hands, roll truffle-sized balls of the mixture and place onto the lined baking tray.",
    "Push a lolly/cake pop stick into each ball and put in the freezer for at least 30 minutes or chill in the fridge for 1 hour.",
    "In a small heatproof bowl, break up the white chocolate into pieces and melt in the microwave in short bursts or over a pan of simmering water (bain-marie) until smooth.",
    "In a small bowl, add the sprinkles.",
    "Dip each cake pop into the melted chocolate mixture, letting any excess chocolate drip off.",
    "Dip into the sprinkles to coat, then stand upright in a mug to set at room temperature or chill in the fridge for 30 minutes until the chocolate has hardened."
  ],
  "author": null
}