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": "White Chocolate Peppermint Bar",
  "description": "On the second floor of a detailed reproduction of the iconic Carthay Circle Theatre, this pretty restaurant reflects the romance and glamour of Hollywood's Golden Age-though the menu is thoroughly modern. This popular dessert marries dark chocolate crust and a creamy frozen peppermint filling with fanciful meringues for a light, crunchy finish.",
  "subtitle": "Sweet Endings and Desserts",
  "ingredients": [
    {
      "section": "CHOCOLATE COOKIE CRUST",
      "ingredients": [
        "24 chocolate sandwich cookies",
        "4 tablespoons butter, melted",
        "1/2 teaspoon salt"
      ]
    },
    {
      "section": "WHITE CHOCOLATE PEPPERMINT FILLING",
      "ingredients": [
        "1 tablespoon powdered gelatin",
        "1/4 cup cold water",
        "1/2 pounds white chocolate chips",
        "1/4 cups milk",
        "1/2 teaspoon coarse salt",
        "1 teaspoon peppermint extract",
        "1/2 cups heavy cream"
      ]
    },
    {
      "section": "PEPPERMINT MERINGUE KISSES",
      "ingredients": [
        "3 egg whites",
        "1/4 teaspoon cream of tartar",
        "3/4 cup sugar",
        "1/4 teaspoon peppermint extract",
        "Red gel food coloring"
      ]
    }
  ],
  "instructions": [
    "FOR CHOCOLATE COOKIE CRUST",
    "Place cookies in a large resealable plastic bag, pressing out air.",
    "Crush cookies into fine crumbs with a rolling pin.",
    "Add melted butter and salt, and squeeze bag to combine.",
    "Press into bottom of 9x13-inch baking dish. Set aside.",
    "FOR WHITE CHOCOLATE PEPPERMINT FILLING",
    "Dissolve gelatin in cold water for 5 to 10 minutes.",
    "Place white chocolate chips in a double boiler or heatproof bowl placed over a pan of simmering water. Stir until chocolate is melted. Set aside and keep warm.",
    "Combine milk and salt in a small saucepan and bring to boil over medium heat. Remove from heat and stir in gelatin. Immediately pour over melted white chocolate, stirring until combined. Stir in peppermint extract and set aside.",
    "Whip heavy cream using electric mixer until medium-stiff peaks form.",
    "Gently fold whipped cream into white chocolate peppermint mixture.",
    "Pour over chocolate cookie crust. Freeze for at least 3 hours, up to 2 days.",
    "FOR PEPPERMINT MERINGUE KISSES",
    "Preheat oven to 175°F. Place egg whites and cream of tartar in bowl of electric mixer. Beat on high speed until stiff peaks form. Add sugar, 1/4 cup at a time, whipping for 30 seconds after each addition.",
    "Add peppermint extract and beat for 30 seconds more.",
    "Place large star tip on pastry bag. Using a clean, thin paintbrush or the tip of a knife, draw stripes of red gel food coloring inside pastry tip. Fill bag with meringue.",
    "Pipe meringue into forty-eight 1-inch cookies on a parchment-lined baking sheet. Gently pull up top of piping bag and tip to create a peak on top of each cookie.",
    "Bake for 3 hours or until cookies harden. Remove from oven, cool, and store in airtight container.",
    "TO SERVE",
    "Cut frozen white chocolate peppermint bars into 12 rectangles. Place 1 bar and 4 meringue cookies on each plate."
  ],
  "author": null
}