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": "ETON MESS CAKE",
  "description": "During the summer months I still crave cake, but I usually want something light and easy to make and this is the perfect celebration bake. Eton Mess in cake form is something that's hard to dislike! The sponges are studded with strawberries to bring some moisture to the cake and it has a wonderful airy texture. Add freshly whipped cream, crushed meringues and some jam and you have the ultimate dessert. If you want to mix it up a little, use a different flavour jam, or even a different berry in the cake.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "300g unsalted butter, at room temperature",
        "300g caster sugar",
        "300g self-raising flour",
        "6 eggs",
        "300g fresh strawberries, chopped"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "450ml double cream",
        "75g icing sugar",
        "2-4 tbsp strawberry jam",
        "6 meringue nests",
        "12 fresh strawberries",
        "10g freeze-dried strawberries"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 180°C/160°C fan and line three 20cm springform cake tins with parchment paper.",
    "Add the butter, sugar, flour and eggs to a large bowl and beat until the mixture is smooth.",
    "Divide the mixture evenly between the three tins.",
    "Lay the strawberries on the tops of the cakes",
    "Put the cakes into the oven and bake for 25-30 minutes.",
    "The strawberries create more moisture in the cake batter, so it can sometimes take a little longer to bake.",
    "Keep an eye on the sponges - a cocktail stick or skewer inserted into the middle of the cakes should come out clean when the cakes are ready.",
    "Leave to cool in the tins for about 30 minutes, then turn out onto a wire rack to cool fully.",
    "In a large bowl, whip the double cream with the icing sugar to form soft peaks.",
    "Spread a tablespoon or two of jam onto the first cooled sponge, and crush over some meringue.",
    "Spoon over one-third of the whipped cream and spread as evenly as possible.",
    "Add the second sponge layer and repeat.",
    "Finally, add the third sponge layer and slather on the remaining cream.",
    "Add the fresh strawberries, crumble over the remaining crushed meringue, and finish with a sprinkling of freeze-dried strawberries."
  ],
  "author": null
}