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": "Millionaire's Cookie Bars",
  "description": "Millionaire's Cookie Bars will be your new favourite bake! I went for a mix of white, milk and dark chocolate chips, as I just adore how it looks and tastes, but you can use all white, all milk, or all dark.",
  "subtitle": "This recipe really is heaven in a bar and is a firm favourite on my blog. Triple-chocolate-chip cookie bars topped with homemade caramel and a triple chocolate topping...",
  "ingredients": [
    {
      "section": "For the cookie bars",
      "ingredients": [
        "275g plain flour",
        "1 tsp bicarbonate of soda",
        "½ tsp sea salt",
        "1 tbsp cornflour",
        "115g unsalted butter, melted",
        "55g white granulated sugar",
        "135g soft light brown sugar",
        "1 egg",
        "1 tsp vanilla extract",
        "100g white chocolate chips",
        "100g milk chocolate chips",
        "100g dark chocolate chips"
      ]
    },
    {
      "section": "CARAMEL",
      "ingredients": [
        "200g unsalted butter",
        "3 tbsp caster sugar",
        "4 tbsp golden syrup",
        "395g condensed milk"
      ]
    },
    {
      "section": "DECORATION",
      "ingredients": [
        "100g white chocolate",
        "100g milk chocolate",
        "100g dark chocolate"
      ]
    }
  ],
  "instructions": [
    "First make the cookie bars.",
    "Preheat the oven to 190°C/170°C fan and line a 23cm square tin with parchment paper.",
    "Whisk the plain flour, bicarbonate of soda, sea salt and cornflour together in a bowl so all the ingredients are evenly distributed.",
    "Put the melted butter and both sugars in a separate larger bowl and whisk for about 2 minutes so the sugars start to dissolve and the mixture is smooth.",
    "Add the egg and the vanilla extract and whisk again briefly until smooth.",
    "Add the dry ingredients and the chocolate chips and mix with a spatula until a thick cookie dough is formed.",
    "Press the mixture into the base of the lined tin, then bake for 18-22 minutes.",
    "Remove from the oven and leave to cool in the tin while you make the caramel.",
    "Pour all the caramel ingredients into a large pan and melt over a medium heat until the sugar has dissolved, stirring frequently to stop anything from catching.",
    "Once the sugar has dissolved, turn the heat up high, let the mixture come to the boil and bubble for 5-7 minutes, stirring constantly so that the mixture does not catch on the bottom of the pan.",
    "BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back.",
    "The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture.",
    "Pour the caramel onto the cookie base and leave to set for 1 hour in the fridge.",
    "Once the caramel has set, melt the three chocolates in separate heatproof bowls (either in a microwave or over a pan of simmering water).",
    "Randomly pour and spoon the chocolates over the set caramel, and swirl with a cake skewer to create a beautiful pattern.",
    "Return to the fridge for another 1-2 hours until the chocolate has hardened, then cut into 16 bars and enjoy."
  ],
  "author": null
}