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": "Lyonnaise Mardi Gras doughnuts",
  "description": "A traditional treat for Mardi Gras. Children love helping to make the dough and cutting out the doughnuts.",
  "subtitle": "A traditional treat for Mardi Gras.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "zest of 1 unwaxed lemon",
        "100 g/3½½ oz butter",
        "250 g/8½ oz plain (all-purpose) flour",
        "5 g/4 oz baking powder",
        "6 egg yolks",
        "75 g/2 oz caster (superfine) sugar",
        "1/4 teaspoon fine salt",
        "2 teaspoons vanilla sugar",
        "25 ml/1 fl oz rum",
        "2 litres/3½ pints groundnut (peanut) or sunflower oil for deep-frying",
        "icing (confectioners') sugar"
      ]
    }
  ],
  "instructions": [
    "1- The dough",
    "Finely chop the lemon zest. Melt the butter in a saucepan over a gentle heat. Sift the flour into a bowl, then mix in the baking powder. In another bowl, mix together the egg yolks, sugar, salt, vanilla sugar and lemon zest, then add the rum, the sifted flour and baking powder and, finally, the melted butter. Mix just long enough to form a smooth dough, then cover the bowl with cling film and leave the dough to chill in the fridge for 4 hours.",
    "2- Cooking the doughnuts",
    "In a saucepan or deep-fryer, heat the oil to 180°C/350°F. While it is heating, roll out the dough on a work surface to a thickness of 2-3 mm/in and cut into lozenge shapes. Drop the doughnuts into the hot oil and cook for 3 minutes, then turn them over and cook for about another 3 minutes, or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper to remove the excess oil. Sprinkle with icing sugar and serve hot.",
    "Tip If you don't have a cooking thermometer to check the temperature of the oil, drop a small piece of bread into it: it should sizzle and colour rapidly. If it doesn't, let the oil heat up a little more and then check it again.",
    "Be careful You can prepare the dough with the children in the kitchen, but for safety reasons it's best to keep them out of the way when cooking the doughnuts in the hot oil."
  ],
  "author": ""
}