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": "Panda Shaved Ice Parfait",
  "description": "The owners of Polar Bear Café are having a hard time updating their menu, so Sasako, a human waitress who works there, creates cute parfaits that resemble two of the patrons-Penguin and Panda -as well as the head chef, Polar Bear. Penguin, Panda, and Polar Bear are loving the idea until they witness customers eating their heads! I chose to replicate the adorable Panda parfait.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Chocolate Shaved Ice",
      "ingredients": [
        "3 cups (720 ml) whole milk",
        "3 tablespoons unsweetened cocoa powder",
        "¼ cup (60 ml) condensed milk",
        "Pinch salt"
      ]
    },
    {
      "section": "Vanilla Milk Shaved Ice",
      "ingredients": [
        "1½ cups (360 ml) whole milk",
        "1/4 cup (60 ml) condensed milk",
        "½ teaspoon vanilla extract",
        "Pinch salt"
      ]
    },
    {
      "section": "Toppings",
      "ingredients": [
        "1 pint (16 ounces, or 773 ml) vanilla ice cream",
        "½ cup (60 ml) heavy whipping cream",
        "1 teaspoon sugar",
        "11 tablespoons matcha powder, divided",
        "1 ounce (28 g) white chocolate, finely chopped",
        "4 sticks Chocolate Pocky (or any chocolate sticklike biscuit)",
        "1 semisweet or dark chocolate bar (3½ ounces, or 100 g), chopped small"
      ]
    }
  ],
  "instructions": [
    "To make the chocolate shaved ice: In a small saucepan, stir together all the chocolate shaved ice ingredients. Bring to a simmer over medium heat, stirring occasionally, to fully incorporate, then remove from the heat and let cool. Transfer the mixture to a gallon-size resealable plastic bag. lay the bag on its side in the freezer so that it hardens into a thin layer, and freeze until just about frozen and mostly ice.",
    "To make the vanilla milk shaved ice: Clean the small saucepan used for the chocolate shaved ice, then add all the vanilla milk shaved ice ingredients and stir to combine. Bring to a simmer over medium heat, stirring occasionally, to fully incorporate, then remove from the heat and let cool. Transfer the mixture to a gallon-size resealable plastic bag, lay the bag on its side in the freezer so that it hardens into a thin layer, and freeze until just about frozen and mostly ice.",
    "To prepare and make the toppings: Make panda heads by scooping 2 perfect vanilla ice-cream scoops into a container or tray lined with parchment paper, then place in the freezer. (This helps the ice cream maintain its shape and melt slower when added to the parfait.)",
    "In a medium bowl, make whipped cream by combining the heavy cream and sugar. Using a hand mixer with a whisk attachment, whip on high speed for 2 minutes, or until medium-stiff peaks form. Transfer one-half of the whipped cream to a small bowl and fold in 1 tablespoon of the matcha powder. Place the regular whipped cream and the matcha whipped cream in separate small piping bags and refrigerate.",
    "Make bamboo biscuits by placing the white chocolate in a microwave-safe bowl and microwaving until melted, about 30 seconds. Add the remaining ½ tablespoon matcha powder to the melted chocolate and mix to combine. Stripe each Pocky with the white chocolate matcha by holding a Pocky over the chocolate bowl and using a spoon to drip a steady, thin stream of chocolate in a horizontal back-and-forth motion along the biscuit. Lay on a plate or tray lined with parchment paper and refrigerate until set, about 2 minutes, or until ready to use.",
    "Lastly, make the panda face decorations. In a small bowl, microwave the semisweet or dark chocolate until melted, about 40 seconds. Place the melted chocolate in a piping bag and wait 4 to 5 minutes until slightly cooled and the chocolate becomes thicker and easier to pipe. Meanwhile, line a baking tray with parchment paper. Once the chocolate is slightly cooled, cut a ½-inch (3 mm) hole at the tip of the piping bag. Pipe onto the prepared baking tray four ¾/4-inch (2 cm) semicircles for the ears, four 3/4-inch (2 cm) abstract circles, kind of like an ink blot, for the eye spots, and two ½-inch (3 mm) ovals for the noses. Refrigerate until set, about 2 minutes, or ready to use.",
    "To assemble: Crush the chocolate and vanilla milk ice in the plastic bags with a rolling pin, using a rolling motion, until it has the texture of shaved ice. (You can also pulse the ice in a blender until the texture becomes like grated ice or fresh snow.) In a parfait glass, fill it one-third with chocolate shaved ice, then layer with another third of vanilla milk shaved ice, and then add another layer of chocolate shaved ice ½ inch (12 mm) from the top of the glass. Peel off a perfect scoop of vanilla ice cream from the parchment paper and place on top of the shaved ice, then carefully peel off the panda face decorations from the parchment paper and arrange them onto the scoop of ice cream. Cut ½-inch (12 mm) holes at the tips of the piping bags with whipped cream and pipe small dollops in alternating colors of white and matcha green around the base of the panda head. Lastly, poke 2 bamboo biscuits into the shaved ice behind the panda's head on the right side. Repeat for the remaining parfait. Serve immediately."
  ],
  "author": null
}