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": "NO-BAKE SALTED CARAMEL CHEESECAKE",
  "description": "Sweet and salty is one of the most iconic combinations in the world. This winning cheesecake from my blog has a salty base, a sweet and salty filling, and even more on top with popcorn, pretzels and added caramel for decoration. I love popcorn, and my brother loves pretzels, so I wanted to incorporate them both for the best pudding ever and I am obsessed with the results. This cheesecake is HEAVEN.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "BASE",
      "ingredients": [
        "• 250g digestive biscuits",
        "• 75g salted pretzels",
        "• 125g unsalted butter, melted"
      ]
    },
    {
      "section": "FILLING",
      "ingredients": [
        "• 500g full-fat soft cheese",
        "• 1 tsp vanilla extract",
        "• 100g icing sugar",
        "• 150g caramel sauce (I use shop-bought)",
        "• 300ml double cream",
        "• 1-2 tsp sea salt flakes"
      ]
    },
    {
      "section": "DECORATION (OPTIONAL)",
      "ingredients": [
        "• 75g caramel sauce",
        "• 15-30g toffee popcorn",
        "• 25g salted pretzels"
      ]
    }
  ],
  "instructions": [
    "Blitz the biscuits and pretzels to a fine crumb in a food processor, or bash with a rolling pin in a bowl.",
    "Pour in the melted butter and mix to combine.",
    "Press the mixture into the base of a deep, 20cm springform cake tin.",
    "In a large bowl, add the soft cheese, vanilla extract, icing sugar and caramel sauce and whisk until smooth.",
    "Pour in the double cream and whisk again.",
    "(Alternatively, you can whip the cream separately to soft peaks, and then fold through the cream cheese mix.)",
    "Sprinkle in some salt a little at a time, tasting as you go so you know how much to add.",
    "Once the mixture has thickened, spread it evenly over the biscuit base.",
    "Leave the cheesecake to set in the fridge for 5-6 hours, or preferably overnight.",
    "Once set, remove from the tin.",
    "Drizzle some caramel sauce over the cheesecake and finish with some toffee popcorn and pretzels around the edge for decoration.",
    "Enjoy!"
  ],
  "author": null
}