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": "CARAMEL APPLE CRUMBLE PIE",
  "description": "Every time I post about this one on my blog I always get such a good reaction because it is the epitome of cosy in a dessert. The pastry makes a crunchy base for the pie as it is blind baked (no soggy bottoms here!), the apple crumble filling is a classic that everyone knows, but topped with caramel it is even more indulgent. The crumble topping is something that I just cannot resist!",
  "subtitle": "Caramel flavours, apple crumble, and pastry... can you think of anything more warming, cosy and utterly delicious on a cold day?",
  "ingredients": [
    {
      "section": "PASTRY BASE",
      "ingredients": [
        "• 175g plain flour",
        "• 1 tbsp icing sugar",
        "• 100g chilled unsalted butter, diced",
        "• 1 egg yolk",
        "• 1 tbsp cold water"
      ]
    },
    {
      "section": "PIE FILLING",
      "ingredients": [
        "• 500g peeled and cored cooking apples",
        "• 100g soft light brown sugar",
        "• ½ tsp ground cinnamon",
        "• 2 tbsp water",
        "• 100g caramel"
      ]
    },
    {
      "section": "CRUMBLE MIX",
      "ingredients": [
        "• 120g plain flour",
        "• 60g caster sugar",
        "• 60g chilled unsalted butter, diced"
      ]
    },
    {
      "section": "For the recipe",
      "ingredients": [
        "• Vanilla or clotted cream ice cream, to serve"
      ]
    }
  ],
  "instructions": [
    "Put all the pastry ingredients into a food processor and blitz quickly on the pulse setting until the mixture starts to bind - it shouldn't take too long at all! If you don't have a food processor, add the ingredients to a large bowl and rub with your fingertips until it resembles breadcrumbs. Then, bring the mixture together with your hands.",
    "Grease and flour a deep, 23cm loose-bottomed tart tin.",
    "Roll out the pastry on a lightly floured work surface to the thickness of a pound coin.",
    "Press the pastry into the tin and trim and neaten the edges. Fill any gaps with any excess pastry so the tin is completely covered, then chill in the fridge for 30 minutes.",
    "Meanwhile, preheat the oven to 200°C/180°C fan.",
    "Cover the pastry with a piece of parchment paper and fill with baking beans or rice.",
    "Bake the pastry 'blind' for 15 minutes, then remove the beans and parchment and return to the oven to bake for a further 5-10 minutes, or until the pastry is cooked through and turning golden. Leave to cool in the tin while you make the filling.",
    "Chop the apples into 3cm pieces, then add to a large heavy-based pan, along with the sugar, cinnamon and water.",
    "Cook over a medium heat, stirring, for 5 minutes, then cover with a lid, reduce the heat and leave to simmer for another 5 minutes. You basically need the fruit to still have texture and firmness. If the apples are getting soft very quickly, remove from the heat - you don't want them to be too liquid!",
    "Make the crumble mix by rubbing together all the ingredients until the mixture resembles breadcrumbs.",
    "Add the apple to the pastry case and carefully dollop over the caramel in small spoonfuls.",
    "Sprinkle over the crumble mixture and bake the pie for 25-30 minutes until the crumble mixture is golden on top.",
    "Remove from the oven and leave the pie to cool for about 30 minutes as it will be very hot.",
    "Once cooled slightly, remove from the tin and serve warm with a scoop of vanilla or clotted cream ice cream. Or you could leave it to cool completely and enjoy cold!"
  ],
  "author": null
}