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": "RED VELVET BROWNIES",
  "description": "Red velvet is quite an iconic bake these days, most coffee shops will have a glorious red velvet cake on display and I am\nnot complaining. In my eyes, the perfect red velvet is a balance of chocolate and vanilla, so I decided to experiment with\nthose flavours and my Red Velvet Brownies were born! Brownies lend themselves well to different flavourings, and to up\nthe fun factor I added in a swirl of vanilla cheesecake mix because I just cannot resist cheesecake as you all know! It's so\nimportant to use a strong, good-quality red food colouring when you make these (otherwise they will just remain brown)\nbut the finished result is worth it, I promise!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "150g unsalted butter, at room temperature",
        "350g caster sugar",
        "3 tsp vanilla extract",
        "1 tsp good-quality red food colouring (I use Sugarflair)",
        "4 eggs",
        "30g cocoa powder",
        "125g plain flour",
        "1 tsp white wine vinegar",
        "250g full-fat soft cheese",
        "1 egg yolk"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 180°C/160°C fan and line a 23cm square tin with parchment paper.",
    "In a large bowl, cream the butter and 275g of the sugar together until combined.",
    "Add 2 teaspoons of the vanilla extract and the red food colouring and mix well.",
    "Add the eggs one at a time, beating after each addition.",
    "Add the cocoa powder and flour and beat again.",
    "Finally, add the white wine vinegar - mix as little as possible at this point.",
    "In a separate bowl, add the soft cheese, the remaining 75g of sugar and the remaining 1 teaspoon of vanilla extract and beat until smooth.",
    "Add the egg yolk and mix again.",
    "Pour 90% of the brownie mixture into the tin - dollop over the cheesecake mixture and then dollop over the remaining brownie mixture.",
    "Swirl the mixtures together slightly with a cake skewer and bake in the oven for 28-32 minutes until there is still a slight wobble in the middle of the tin.",
    "Leave to cool in the tin for 20-30 minutes and then turn out onto a wire rack to cool fully before cutting into 16 squares with a sharp knife."
  ],
  "author": null
}