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": "Crepes",
  "description": "These recipes produce light and delicate crepes. You can serve them in so many ways: stuffed with bananas and zigzagged with Chocolate Drizzle or stuffed with one of the fruit fillings of your choice. You can also just fold them up, sprinkle on powdered sugar, and serve with lemon wedges and maple syrup. Or, get a little fancier and try the sweet Lemon Cashew-Stuffed Crepes.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Whole Wheat Crepes",
      "ingredients": [
        "1 cup almond milk (or your favorite nondairy milk)",
        "1 cup water",
        "1½ cups whole wheat pastry flour",
        "2 tablespoons tapioca flour",
        "1 teaspoon salt",
        "2 tablespoons vegetable oil",
        "2 tablespoons agave nectar or pure maple syrup"
      ]
    },
    {
      "section": "Classic Crepes",
      "ingredients": [
        "1½ cups almond milk (or your favorite nondairy milk)",
        "¼ cup water",
        "2 tablespoons agave nectar or pure maple syrup",
        "3/4 cup all-purpose flour",
        "1/4 cup chickpea flour",
        "1 tablespoon tapioca flour (cornstarch or arrowroot is okay, too)",
        "½ teaspoon salt",
        "Cooking spray"
      ]
    }
  ],
  "instructions": [
    "Put all the ingredients into a food processor or blender.",
    "Blend for about 30 seconds, scraping the sides of the blender once, until everything is smooth.",
    "The batter will be very thin.",
    "Refrigerate batter for about an hour.",
    "I just put the whole blender container in the fridge.",
    "Preheat a crepe pan or large, nonstick skillet over medium-high heat.",
    "The pan is ready when a few drops of water flicked onto it sizzle.",
    "Lightly spray the pan with oil.",
    "Ladle about 3 to ½ cup of batter (use the bigger amount for a bigger pan) in the center of the pan.",
    "Lift the pan off the burner and tilt in a circular motion so that the batter spreads in a thin layer across the bottom.",
    "Cook until the top of the crepe is dry, the center is bubbling, and the edges are lightly browned and crinkly and are pulling away from the sides of the pan, usually about 1 to 1½ minutes.",
    "Gently run the spatula under the crepe to loosen, then carefully flip and cook on the other side for 30 seconds.",
    "Slide the crepe onto a dinner plate.",
    "Repeat with the remaining crepes."
  ],
  "author": null
}