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": "Toaster Tarts",
  "description": "It's a breakfast classic. Whether you like yours frosted or plain, this food-allergy-friendly version makes a yummy breakfast for busy days. Make Toaster Tarts on the weekend and freeze them; thaw them the night before and you'll just need to heat and go in the morning. Choose your favorite jam to fill these tarts. Frost them only when you are ready to serve.",
  "subtitle": "A breakfast classic.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "260 grams (about 2 cups) Pastry Flour Blend (page 24)",
        "½ teaspoon xanthan gum",
        "2 tablespoons organic cane sugar",
        "½ teaspoon salt",
        "8 tablespoons shortening (see page 7), cold",
        "2 tablespoons Applesauce (page 45)",
        "½ teaspoon Vanilla Extract (page 288)",
        "¼ cup (60 ml) plus 2 tablespoons cold water",
        "½ cup (115 to 125 g) Honey Blueberry Zest Jam (page 86), Cherry Vanilla Jam (page 89), or jam of choice"
      ]
    }
  ],
  "instructions": [
    "Combine the flour, xanthan gum, sugar, and salt in a large mixing bowl.",
    "Cut the shortening into tablespoon-sized pieces and lay them on top of the flour. Use a pastry cutter, a pastry fork, or your hands to work the shortening into the flour. Continue working for 3 to 4 minutes, until a crumbly mixture forms.",
    "Add the applesauce, vanilla, and 1/4 cup (60 ml) water. Work the liquids into the dough using the pastry cutter. Add up to 2 more tablespoons of cold water as needed, tablespoon at a time, until the dough is smooth and pliable.",
    "Separate the dough into two sections and form each section into a disk about 1 inch (13 mm) thick. Wrap them tightly in plastic and refrigerate for at least an hour. Pastry dough can be refrigerated for up to 2 weeks.",
    "When you are ready to make the tarts, preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.",
    "Roll out the first section of dough between two sheets of parchment paper. Use additional flour, if needed, to avoid sticking.",
    "Cut eight 2% by 4-inch (6.5 by 10 cm) rectangular crusts from the first section of dough and place them on the prepared baking sheet. Spoon 1 tablespoon of jam onto each crust and spread it evenly, leaving ½ inch (13 mm) of space at the edges.",
    "Roll out the second section of dough and cut 8 more rectangles.",
    "Use damp fingers to moisten the edges of the bottom crusts and place the remaining crusts on top of the tarts. Use your fingers and a fork to crimp the edges. Gently poke holes in the top crusts.",
    "Bake for 18 to 19 minutes, until the edges are golden and the filling is sizzling. Let the tarts cool completely. Frost the tarts with Vanilla Frosting (page 294) or sprinkle them with Powdered Sugar (page 286), if desired.",
    "TO FREEZE Freeze unfrosted Toaster Tarts in an airtight container for up to 6 months. Thaw in the refrigerator, reheat at 325°F (165°C) for 5 to 6 minutes."
  ],
  "author": "WINDIE PUTINGG"
}