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": "CHOCOLATE GANACHE DRIP CAKE",
  "description": "There is something about using a smooth and silky ganache to decorate a cake that creates a wonderful flavour, which is luxuriously chocolatey and I want to gobble up every single crumb. I used a mix of dark and milk chocolate to give the ganache a balanced flavour, but if you wanted to use all dark chocolate for extra intensity you would need 300g in total. If you wanted to use milk chocolate, you would need 450g in total, and if you wanted to use white chocolate you would need 600g in total. Any combination works well if you're a chocoholic. Also, be sure to have fun with the decoration - I adored adding the golden touches to this cake.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "500g unsalted butter, at room temperature, plus extra for greasing",
        "500g soft light brown sugar",
        "425g self-raising flour",
        "75g cocoa powder",
        "8-10 eggs",
        "1 tsp vanilla extract"
      ]
    },
    {
      "section": "Buttercream",
      "ingredients": [
        "200g unsalted butter, at room temperature",
        "350g icing sugar",
        "50g cocoa powder",
        "2-3 tbsp double cream"
      ]
    },
    {
      "section": "Ganache",
      "ingredients": [
        "200g dark chocolate",
        "150g milk chocolate",
        "300ml double cream"
      ]
    },
    {
      "section": "Ganache Drip/Decoration",
      "ingredients": [
        "75g dark chocolate",
        "75g milk chocolate",
        "150ml double cream"
      ]
    },
    {
      "section": "For the recipe",
      "ingredients": [
        "Sprinkles",
        "Truffles"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 170°C/150°C fan and grease and line two 20cm springform cake tins with parchment paper.",
    "In a large bowl, cream the butter and sugar together until light and fluffy.",
    "Add the flour, cocoa powder, eggs and vanilla extract and beat again until well combined.",
    "Divide the mixture between the two tins and bake in the oven for 50-60 minutes, or until a cocktail stick or skewer inserted into the middle of the cakes comes out clean.",
    "Leave to cool in the tins for 10 minutes, then turn out onto a wire rack and leave to cool fully.",
    "Buttercream",
    "In a large bowl, beat the butter to loosen it.",
    "Add the icing sugar and cocoa powder and beat well until smooth and fluffy.",
    "Gradually pour in the double cream, beating continuously until smooth.",
    "Split the two cakes into four layers by slicing each cake in half horizontally, using a long serrated knife.",
    "Put the first cake layer onto a cake board or a flat plate.",
    "Using a palette knife, add two tablespoons of buttercream and spread over the top of the layer.",
    "Stack and repeat with the second and third sponge layers.",
    "Add the final sponge layer on top.",
    "Using the remaining buttercream, spread and smooth a thin layer around the cake sides and top for a crumb coat and chill in the fridge for at least 30 minutes.",
    "Ganache",
    "Break the dark chocolate and milk chocolate into equal pieces and put in a heatproof bowl.",
    "Heat the double cream in a small pan until just before boiling point.",
    "Pour the hot cream over the chocolate and leave to sit for at least 5 minutes.",
    "Stir to combine until smooth.",
    "If lumps of chocolate still remain, put the mixture back into the pan over a low heat and stir until smooth, or microwave briefly.",
    "Let the ganache cool slightly in the bowl, stirring every few minutes until it forms a peanut-butter-like consistency.",
    "The cooling process can be sped up by placing the bowl in the fridge, but be sure to stir it frequently, so it doesn't set too quickly.",
    "Once the ganache has set slightly, it can also be whisked with a hand-held electric whisk to give it a lighter and more mousse-like texture.",
    "Remove the chilled cake from the fridge and use a small angled spatula to smooth the ganache over the top and sides of the cake.",
    "I use a large metal scraper to achieve an even finish.",
    "Return the cake to chill in the fridge again for at least 30 minutes.",
    "Ganache Drip/Decoration",
    "Break the dark and milk chocolate into equal pieces and add to a heatproof bowl with the double cream.",
    "Microwave in short bursts until smooth.",
    "Transfer the mix to a small piping bag or use a teaspoon to drip the ganache down the sides of the cake.",
    "The more ganache you push over the edge, the further the drip will fall.",
    "Return the cake to chill in the fridge again for 30 minutes.",
    "Finally, decorate the cake by piping over any leftover ganache or buttercream in swirls, scattering over sprinkles and adding truffles."
  ],
  "author": null
}