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": "IRISH CREAM TART",
  "description": "This dessert is one of the most luxurious no-bake treats you can make. I used digestive biscuits for the base with the addition of cocoa powder to make it extra chocolatey. Alternatively, you could use a chocolate digestive biscuit instead, but you would only need to use 100g of the butter. For the filling, the mix of milk chocolate and dark chocolate gives the ideal balance, especially when paired with the Irish cream liqueur. I serve this every Christmas season as it always goes down well, but you know it would suit a New Year's Eve or a dinner party!",
  "subtitle": "This dessert is one of the most luxurious no-bake treats you can make.",
  "ingredients": [
    {
      "section": "Base",
      "ingredients": [
        "300g digestive biscuits",
        "35g cocoa powder",
        "150g unsalted butter, melted"
      ]
    },
    {
      "section": "Filling",
      "ingredients": [
        "175g dark chocolate",
        "175g milk chocolate",
        "50g unsalted butter",
        "300ml double cream",
        "150ml Irish cream liqueur (I use Baileys\nOriginal)"
      ]
    },
    {
      "section": "Topping",
      "ingredients": [
        "125ml double cream",
        "25ml Irish cream liqueur",
        "2 tbsp icing sugar",
        "Grated milk chocolate"
      ]
    }
  ],
  "instructions": [
    "In a food processor, blitz the biscuits and cocoa powder to a fine crumb, add the melted butter and pulse a few times until well combined.",
    "Transfer to a 23cm loose-bottomed tart tin and press firmly into the base and sides.",
    "In a large bowl, add the dark chocolate, milk chocolate and butter.",
    "In a small pan, add the double cream and Irish cream liqueur and heat until just before boiling point.",
    "Pour over the chocolate and butter and whisk together until smooth.",
    "Pour the filling into the biscuit crust and chill in the fridge for around 3 hours until set.",
    "Carefully remove the biscuit crust from the tin and transfer to a serving plate.",
    "In a large bowl, whip the double cream, Irish cream liqueur and icing sugar together to form soft peaks.",
    "Transfer to a piping bag with a piping nozzle fitted and pipe swirls over the tart.",
    "Grate some chocolate over the dessert before serving."
  ],
  "author": null
}