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": "BLACKBERRY PUFF",
  "description": "A delightful blackberry puff pastry that combines the richness of brioche dough with sweet blackberry preserves and almond cream.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the puff pastry brioche dough",
      "ingredients": [
        "1½ cups (300 g) whole milk",
        "1% (75 g) cakes yeast, or 4 cup plus 1 teaspoon active dry yeast (dissolved in milk or water)",
        "8% cups (825 g) cake flour",
        "3 large (150 g) eggs (½ cup)",
        "2 teaspoons (12 g) fine salt",
        "cup (50 g) superfine sugar",
        "½ cup (% stick/75 g) unsalted butter, softened 2 cups (1 pound/450 g) unsalted dry butter (84% fat content)"
      ]
    },
    {
      "section": "For the almond cream",
      "ingredients": [
        "3% tablespoons (50 g) unsalted butter",
        "¼ cup (50 g) superfine sugar",
        "½ cup (50 g) ground almonds",
        "1 large (50 g) egg (3% tablespoons)"
      ]
    },
    {
      "section": "For the pastry cream",
      "ingredients": [
        "3% cups (900 g) whole milk",
        "½ cup plus 1% tablespoons (100 whipping cream",
        "% cup (15 g) fresh thyme",
        "10% large (180 g) egg yolks (%4 cup)",
        "¾ cup plus 3 tablespoons (180 g) superfine sugar",
        "3 tablespoons (50 g) custard powder",
        "½ cup plus 1 tablespoon (50 g) all-purpose flour",
        "½ cup (60 g) cocoa butter",
        "8 sheets (25 g powdered) gelatin",
        "7 tablespoons (100 g) unsalted butter",
        "cup (60 g) mascarpone cheese"
      ]
    },
    {
      "section": "For the blackberry preserves",
      "ingredients": [
        "1 sheet (3 grams powdered) gelatin",
        "1½ cups (250 g) frozen blackberries",
        "cup (150 g) superfine sugar",
        "1½ teaspoons (5 g) pectin NH",
        "2 teaspoons (10 g) lemon juice"
      ]
    },
    {
      "section": "For the filling",
      "ingredients": [
        "1% cups (250 g) fresh blackberries"
      ]
    },
    {
      "section": "For assembly and finishing",
      "ingredients": []
    }
  ],
  "instructions": [
    "Preheat the oven to 330°F (165°C).",
    "Line 6%-inch (16-cm)-diameter and 1%-inch (3.5-cm)-deep cake rings with the dough.",
    "Bake in the oven for 20 minutes, then let cool.",
    "Fill the tarts with the almond cream and fresh blackberries.",
    "Return to the oven and bake for 12 minutes cool.",
    "Fill with the pastry cream and blackberry preserves, then gently add the fresh blackberries on top.",
    "For the puff pastry brioche dough, make a puff pastry brioche dough following the directions on this page.",
    "For the almond cream, make an almond cream following the directions on this page.",
    "For the pastry cream, make a pastry cream as shown on this page, replacing the vanilla with thyme. In a saucepan, boil the milk and cream with the thyme.",
    "For the blackberry preserves, soak the gelatin in cold water.",
    "In a saucepan, heat the blackberries with half of the superfine sugar, then add the second half mixed with the pectin NH.",
    "Boil for 1 minute, then add the strained lemon juice and drained gelatin."
  ],
  "author": ""
}