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": "HEART MACARONS",
  "description": "Macarons are delicate and melt-in-the-mouth and especially impressive when served as part of an afternoon tea, but they\ncan be a little intimidating to bake. I get it, there are a lot of mistakes that are easy to make when whipping up a batch of\nmacarons, but once you have cracked the process there's no stopping you. My first book featured my classic macaron\nrecipe, but for this book I wanted to make them extra special for Valentine's Day, so I came up with these Heart\nMacarons. Use a small piping nozzle to pipe these into shape or trace out some heart shapes onto your parchment paper\nfirst as a guide. Get creative and switch to any other shape, colour or even flavouring for other celebrations throughout the\nyear.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "200g icing sugar",
        "100g ground almonds",
        "100g egg whites (about 3 eggs)",
        "75g caster sugar",
        "½ tsp red food colouring",
        "Small pink sprinkles"
      ]
    },
    {
      "section": "Filling",
      "ingredients": [
        "50g unsalted butter, at room temperature",
        "100g icing sugar",
        "½ tsp red food colouring"
      ]
    }
  ],
  "instructions": [
    "Line three baking trays with parchment paper and leave to one side.",
    "In a food processor, blitz the icing sugar and ground almonds together for 2 minutes\non a high speed.",
    "Sieve into a large bowl and leave to one side - it's VERY important\nto sieve the mix and discard any lumps.",
    "Using a clean bowl and whisk (otherwise the egg whites won't stiffen), add the egg\nwhites to the bowl and whisk until thick and foamy.",
    "Gradually add the caster sugar 1\nteaspoon at a time, whisking after each addition until all the sugar has been\nincorporated.",
    "Continue to whisk for 1-2 minutes, then add the red food colouring and\nwhisk for 3-4 minutes until smooth and light.",
    "Gently fold the egg white mixture into the icing sugar/ground almond mixture until\nwell combined.",
    "Carefully 'wipe' the mixture around the edges of the bowl with a\nspatula a few times - in French, this is called 'macaronage'.",
    "When you lift the spatula\nout of the bowl, the mixture should be quite liquid in texture and form a V shape as it\ndrops off the spatula.",
    "Transfer the macaron mixture to a piping bag with a small round piping nozzle fitted\nand pipe the mixture either onto a macaron mat, or the lined baking trays.",
    "I pipe heart\nshapes, leaving them spaced at least 2-3cm apart from each other.",
    "Tap the trays onto\nthe work surface several times to knock out any remaining air bubbles and sprinkle\nover the pink sprinkles.",
    "Leave the macarons to one side for 1 hour so that a skin is\nformed this stage is important.",
    "Meanwhile, preheat the oven to 150°C/130°C fan and bake the macarons for 16-20\nminutes until they have risen to their 'feet' and are starting to peel away from the tray\n- leave to cool fully before removing the macaron shells carefully and lining them up.\nready to be filled!",
    "In a bowl, cream the butter and sugar together until smooth and supple and add the red\nfood colouring to get a pink colour!",
    "Transfer the mixture to a piping bag with a piping nozzle fitted.",
    "Pipe or spread some\nof the filling onto half of the macaron shells and sandwich together with the remaining\nshells."
  ],
  "author": null
}