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": "RASPBERRY ROLLS",
  "description": "These delightful raspberry rolls are the perfect blend of sweet and tangy flavors, made with a flaky croissant dough and filled with raspberry-balsamic preserves. Ideal for special occasions or a delicious treat any day!",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la croissant dough",
      "ingredients": [
        "7% cups (1 kg) cake flour",
        "1 large (50 g) egg",
        "(3% tablespoons)",
        "% (45 g) cake yeast, or 5 teaspoons active dry yeast (dissolved in milk or water)",
        "1 tablespoon (18 g) salt",
        "½ cup (100 g) superfine sugar",
        "1 tablespoon (20 g) honey",
        "5 tablespoons (70 g) unsalted butter, at room temperature",
        "1/4 cups (14 ounces/400 g) unsalted dry butter (84% fat content)",
        "¼ cup (75 g) starter"
      ]
    },
    {
      "section": "Pour la raspberry-balsamic preserves",
      "ingredients": [
        "1½ cups (300 g) superfine sugar",
        "½ cup (150 g) raspberry juice",
        "4 cups (1 kg) frozen raspberries",
        "½ cup (100 g) glucose powder",
        "1½ teaspoons (6 g) pectin NH",
        "3% tablespoons (50 g) balsamic vinegar"
      ]
    },
    {
      "section": "Pour assembly and finishing",
      "ingredients": [
        "Butter",
        "Superfine sugar"
      ]
    }
  ],
  "instructions": [
    "Make a croissant dough following the directions on this page, using 1¾ cups (420 g) of water.",
    "In a saucepan, heat the superfine sugar and raspberry juice to 240°F (115°C) and add the raspberries.",
    "When they start to release their juices, add the glucose powder, pectin, and balsamic vinegar. Heat the mixture to 220°F (104°C).",
    "Using a rolling pin, roll out the dough to a thickness of % inch (3.5 mm) and into a 16 by 8-inch (40 by 20-cm) rectangle.",
    "Spread a thin layer of the raspberry-balsamic preserves over the top, and transfer the rest to a pastry bag.",
    "Roll tightly from top of the rectangle to the bottom.",
    "Cut into 1½-inch (4-cm)-long cylinders (if the dough is too soft, freeze for a few minutes to make it easier to cut).",
    "Place the cylinders in 2-inch (6-cm)-diameter greased-and-sugared circles.",
    "Let rise for about 2 hours at room temperature.",
    "Preheat the oven to 350°F (175°C).",
    "Bake in the oven for 25 minutes.",
    "Remove, then use the pastry bag to fill the rolls with the raspberry-balsamic preserves from the bottom.",
    "Let cool on a rack."
  ],
  "author": ""
}