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 TOFFEE NUT CHEESECAKE",
  "description": "I wanted to share a combination of flavours with this divine recipe... the sweetness of toffee with the toasted flavour of all things nutty. I used macadamia nuts, as to me they are the 'toffee nut', but the wonderful thing about this recipe is that you can use whatever nut you like. Pecans, walnuts, pistachios and hazelnuts will all work wonderfully! I made a homemade toffee sauce, but you can use shop-bought if you are short on time. A pinch of sea salt mixed into the sauce is a perfect addition to battle the sweet edge. This is a cheesecake that I would make at any time of year, for any celebration or just for a nice treat - I would even serve it at a dinner party!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Sauce",
      "ingredients": [
        "75g unsalted butter",
        "75g soft dark brown sugar",
        "2 tbsp black treacle",
        "1 tsp vanilla extract",
        "225ml double cream"
      ]
    },
    {
      "section": "Base",
      "ingredients": [
        "125g unsalted butter",
        "250g digestives biscuits",
        "100g macadamia nuts"
      ]
    },
    {
      "section": "Filling",
      "ingredients": [
        "600g full-fat soft cheese, at room temperature",
        "75g icing sugar",
        "1 tsp vanilla extract",
        "75ml toffee sauce",
        "250ml double cream"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "150ml double cream",
        "2 tbsp icing sugar",
        "Toffee sauce",
        "Macadamia nuts, chopped"
      ]
    }
  ],
  "instructions": [
    "Sauce",
    "Put all of the ingredients into a large pan and heat over a low-medium heat, stirring all the time until the sugar has dissolved and the butter has melted.",
    "Bring the sauce to the boil and continue to stir for a couple of minutes until the mixture thickens slightly.",
    "Leave to cool fully, stirring occasionally to stop a skin forming on the sauce as it cools.",
    "Base",
    "Melt the butter in the microwave in short bursts or in a small pan over a medium heat.",
    "In a food processor, blitz the biscuits and macadamia nuts to a fine crumb, add the melted butter and pulse a few times until the mixture is well combined.",
    "Press the mixture firmly into the base of a 20cm springform cake tin.",
    "Filling",
    "In a large bowl, whisk the soft cheese, icing sugar, vanilla extract and 75ml of the toffee sauce until combined.",
    "Pour in the double cream and continue to whisk the mixture until it starts to thicken to a mousse-like texture. (Alternatively, you can whip the cream separately and then fold through the cheesecake mix.)",
    "Spread the mixture over the biscuit base, smooth over evenly, cover with foil and chill in the fridge for at least 5-6 hours, or preferably overnight.",
    "Decoration",
    "Once chilled, run a knife around the edge of the tin and remove the cheesecake to a serving plate.",
    "In a large bowl, whip the double cream with the icing sugar to form soft peaks.",
    "Transfer to a piping bag with a piping nozzle fitted and pipe swirls over the cheesecake.",
    "Drizzle the cheesecake with some extra toffee sauce and sprinkle over some chopped macadamia nuts.",
    "Serve any leftover toffee sauce alongside the cheesecake."
  ],
  "author": null
}