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": "Natural Food Colorings",
  "description": "Often wonder how we got comfortable consuming ingredients with names such as \"yellow #5,\" or \"blue #1,\" yet they appear in so many processed foods. Your doctor may advise you to avoid them or you may decide that your family is just better off without them. You always have the option to simply do without the color, but if you are inclined to make a cupcake look a little bit prettier, here's how you can do it with natural ingredients.",
  "subtitle": "Using natural ingredients for food coloring in frosting",
  "ingredients": [
    {
      "section": "Berries",
      "ingredients": [
        "1 cup (150 g) of berries"
      ]
    },
    {
      "section": "Zest",
      "ingredients": [
        "1 orange (for orange zest)",
        "1 lime (for lime zest)",
        "1 medium zucchini (for zucchini skin)"
      ]
    },
    {
      "section": "Chocolate",
      "ingredients": [
        "3 to 4 tablespoons of Chocolate Syrup"
      ]
    }
  ],
  "instructions": [
    "1. Wash and dry the berries. Puree them in a food processor and strain the puree through a fine mesh strainer to remove the pulp and seeds from the juice. The fruit coloring will be thick. (Save the pulp from the raspberries or blackberries to use as jam, if desired.)",
    "2. To make frosting, add up to 4 tablespoons of fruit coloring (instead of 2 to 4 tablespoons of water) in step 2 on page 294. The amount of fruit coloring added will determine the depth of color in the frosting. Add the fruit coloring first, before adding any water to the frosting; it may not be needed.",
    "1. Wash the skins of the fruits or vegetables and dry them thoroughly. Use a microplane grater to finely grate the skin, being careful to zest only the top layer of the fruit or vegetable.",
    "2. To make frosting, add up to 4 tablespoons of zest (in addition to the 2 to 4 tablespoons of water) in step 2 on page 294. The amount of zest added will determine the depth of the color in the frosting.",
    "1. Reduce the amount of shortening in step 1 of the frosting recipe on page 294 to 8 tablespoons. Add 3 to 4 tablespoons of Chocolate Syrup (page 292).",
    "2. Add 1 to 2 tablespoons of water (in addition to the 2 to 4 tablespoons of water in step 2 on page 294), as needed to achieve the desired consistency."
  ],
  "author": ""
}