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": "Falooda",
  "description": "This traditional, ultimate Indian drink has exciting layers of flavour and textures and is the beverage of choice on any iftar table at the end of a fasting day, or any day for that matter. It has a creamy flavour, delicately perfumed with rose, and a nice dollop of ice cream to make it extra cooling. It's quite a major part of Middle Eastern and Indian culture, from the villages of the subcontinent to homes here in the UK! It looks so pretty and exotic in pink, don't you think?",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "½ teaspoon basil seeds (tukmaria)",
        "100ml water",
        "500ml full-fat milk",
        "2 tablespoons sugar",
        "2 tablespoons double cream",
        "½ teaspoon ground cardamom",
        "2 tablespoons rose syrup, plus extra to decorate",
        "2 tablespoons falooda vermicelli, soaked in water to soften",
        "2 scoops of vanilla ice cream",
        "1 teaspoon chopped pistachios and almonds"
      ]
    },
    {
      "section": "FALOODA JELLY",
      "ingredients": [
        "125ml water",
        "1 teaspoon falooda powder",
        "1-2 drops of pink food colouring"
      ]
    }
  ],
  "instructions": [
    "For the falooda jelly, place the water, falooda powder and pink food colouring in a small saucepan on a medium heat and bring to the boil.",
    "Pour into a heatproof dish and leave to set until firm.",
    "Soak the basil seeds in the water for 30 minutes - they will start to swell up.",
    "Drain through a tea strainer to remove excess water and set aside.",
    "Pour the milk into a large saucepan on a medium heat and bring to the boil.",
    "Add the sugar and boil for 1 minute, stirring all the time so that the milk doesn't stick to the pan and burn.",
    "Once boiled, cool and chill in the fridge for 1 hour.",
    "Add the cream and ground cardamom to the chilled milk and whisk together.",
    "Grate the falooda jelly using a coarse grater.",
    "Divide the rose syrup between 2 tall glasses and add the soaked vermicelli and basil seeds.",
    "Pour in the milk, which will change the colour to a subtle pink.",
    "Add 1 tablespoon of grated falooda jelly to each glass, then top with the ice cream and chopped nuts, and drizzle a little rose syrup on top to decorate."
  ],
  "author": null
}