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": "Pogne de Romans",
  "description": "Another childhood favourite that's very dear to me, this brioche flavoured with orange flower water hails from the Drôme region of France. In the town of Romans-sur-Isère, where it originated, every family has their own version, but the recipe is always a closely guarded secret! Poolish is a pre-ferment or starter that uses yeast as a raising agent and is easy to make, if a bit time-consuming. This delicious brioche is best eaten very fresh.",
  "subtitle": "A brioche flavoured with orange flower water from the Drôme region of France.",
  "ingredients": [
    {
      "section": "The poolish",
      "ingredients": [
        "120 g/4 oz plain (all-purpose) flour.",
        "120 ml/34 fl oz cold water",
        "4 g/½ oz fresh yeast"
      ]
    },
    {
      "section": "The pogne dough",
      "ingredients": [
        "8 g/4 oz fresh yeast",
        "400 g/14 oz plain (all-purpose) flour",
        "80 g/3 oz caster (superfine) sugar",
        "10 g/½ oz fine salt",
        "2 eggs, beaten",
        "35 ml/1½ fl oz milk",
        "100 g/3½ oz cold butter",
        "zest of 1 lemon",
        "30 ml/1 fl oz orange flower water"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "1 beaten egg for glazing",
        "granulated sugar (optional)"
      ]
    }
  ],
  "instructions": [
    "1 - The poolish\nThe day before baking, whisk together all the poolish ingredients. Cover with cling film and leave to ferment in the fridge for 12 hours.",
    "2 The pogne dough\nThe next day, put the poolish into the bowl of an electric mixer fitted with the dough hook. Add, in the following order and without mixing in between, the crumbled yeast, flour, sugar and salt. Knead for 3 minutes, then gradually add the beaten eggs, followed by the milk. Keep kneading until the mixture comes away from the sides of the bowl. Add the diced butter and knead until the dough comes away from the sides of the bowl again. Finally, mix in the chopped lemon zest and the orange flower water. Cover the bowl with cling film and leave the dough to rest at room temperature for 2 hours.",
    "3- Shaping\nTip out the dough onto a lightly floured work surface and briefly knead again, this time by hand. Reshape the dough into a ball. Make a hole in the middle with your index finger, then stretch the dough evenly to make a ring. Place on a lined baking sheet again and leave to rest and rise for 2 hours. (See step-by-step method on p. 334.)",
    "4- Baking and finishing off\nPreheat the oven to 180°C (350°F; gas mark 4). Brush the pogne with a little beaten egg, then slash the top with a knife and, if you like, sprinkle with granulated sugar. Bake for about 25 minutes, or until risen and golden brown. Remove from the oven, then leave to cool for a minute before serving in generous slices."
  ],
  "author": ""
}