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": "NO-BAKE MILLIONAIRE'S CHEESECAKE",
  "description": "Slightly more effort is required with this\ncheesecake, but it's not as scary as it sounds. The biscuit is base is like any other, and the soft and chewy caramel is deceptively easy\nbut does give an extra layer of flavour to the recipe. The chocolate cheesecake filling I use is sweet, but can be made with whatever\nchocolate flavour you like, and the shop-bought millionaire's bites to decorate finish the cheesecake off perfectly.",
  "subtitle": "A recipe to combine a few of my favourite things... biscuits, caramel and cheesecake.",
  "ingredients": [
    {
      "section": "BASE",
      "ingredients": [
        "300g shortbread biscuits",
        "75g unsalted butter, melted"
      ]
    },
    {
      "section": "CARAMEL",
      "ingredients": [
        "375g condensed milk",
        "150g unsalted butter",
        "150g soft light brown sugar"
      ]
    },
    {
      "section": "CHOCOLATE CHEESECAKE FILLING",
      "ingredients": [
        "250g milk chocolate, broken into chunks",
        "500g full-fat soft cheese",
        "1 tsp vanilla extract",
        "100g icing sugar",
        "300ml double cream"
      ]
    },
    {
      "section": "DECORATION (OPTIONAL)",
      "ingredients": [
        "12 mini millionaire's shortbread bites",
        "Chocolate curls",
        "Shortbread crumbs"
      ]
    }
  ],
  "instructions": [
    "BASE:\nBlitz the shortbread biscuits to a fine crumb in a food processor, or bash with a rolling pin in a bowl.",
    "Mix in the melted butter until combined.",
    "Press\nthe mixture into the bottom of a deep, 20cm springform cake tin and refrigerate while you make the caramel.",
    "CARAMEL:\nPut all the caramel ingredients into a large heavy-based pan and melt together over a low heat until smooth.",
    "Once melted, turn the heat up until the\nmixture starts to boil.",
    "Continue to boil the mixture for 2% minutes, stirring constantly so the mixture does not catch and burn on the bottom.",
    "Pour the\ncaramel onto the biscuit base and return to the fridge while you make the filling.",
    "CHOCOLATE CHEESECAKE FILLING:\nPut the chocolate into a clean heatproof bowl and melt until smooth - I usually do this in 30-second bursts in the microwave but you can also set the\nbowl over a pan of simmering water over a low heat (bain-marie).",
    "Leave the chocolate to cool for 5 minutes.",
    "In a large bowl, add the soft cheese, vanilla extract and icing sugar and whisk until smooth.",
    "Pour in the melted chocolate and whisk again until\nsmooth.",
    "Finally pour in the double cream and whisk again until thick.",
    "(Alternatively, whip the cream separately and then fold through the cream\ncheese and chocolate mix.)",
    "Once thickened, reserve 2-3 heaped tablespoons of the mixture and spread the rest on top of the caramel layer.",
    "DECORATION:\nUse the leftover mixture to pipe 12 swirls on top of the cheesecake and then add a mini shortbread bite to each one.",
    "Finish by sprinkling over some\nchocolate curls and shortbread crumbs.",
    "Leave the cheesecake to set in the fridge for at least 6 hours, or preferably overnight.",
    "Once set, remove from the tin and serve!"
  ],
  "author": null
}