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": "MALT CHOCOLATE MILLIONAIRES",
  "description": "This sumptuous bake is one of my blog favourites and definitely deserves a place in this book. Unlike my Chocolate Orange Millionaire's Shortbread, this is technically a no-bake version. If you don't fancy using your oven, but still want a delicious treat, you can have this - you just need to make sure those biscuit crumbs are really finely blitzed in the food processor and pressed into the bottom of the tin firmly. The caramel is easy as always, just trust in the process. If you don't want a malt chocolate theme though, just switch to any other biscuit or chocolate of your choice.",
  "subtitle": "Malt chocolate, malt biscuit, caramel... and more.",
  "ingredients": [
    {
      "section": "Base",
      "ingredients": [
        "500g malted milk biscuits",
        "200g unsalted butter, melted"
      ]
    },
    {
      "section": "Caramel",
      "ingredients": [
        "397g tin condensed milk",
        "200g unsalted butter",
        "3 tbsp caster sugar",
        "4 tbsp golden syrup"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "400g milk chocolate",
        "200g chocolate malt balls (I use Maltesers), some whole and some crushed"
      ]
    }
  ],
  "instructions": [
    "Line a 23cm square tin with parchment paper.",
    "In a food processor, blitz the biscuits to a fine crumb and add the melted butter - either pulse a few times until the mixture is combined or mix by hand in a bowl.",
    "Tip the biscuit mixture into the tin and press down firmly.",
    "In a large pan, add the condensed milk, butter, sugar and golden syrup and melt over a medium heat until the sugar has dissolved, stirring continuously to stop it from catching.",
    "Once the sugar has dissolved, increase the heat to high and let the mixture come to boiling point.",
    "Boil for 5-7 minutes, stirring continuously.",
    "The mixture is ready when it has turned slightly darker golden in colour and has thickened to a soft fudgy texture.",
    "Pour the caramel over the biscuit base and chill in the fridge for 1-2 hours until set.",
    "In a small heatproof bowl, break up the milk chocolate into pieces and melt in the microwave in short bursts, or set the bowl over a pan of simmering water (bain-marie) until smooth.",
    "Spread the melted chocolate over the caramel layer and sprinkle over whole and crushed chocolate malt balls.",
    "Return to the fridge to chill until set.",
    "Cut into squares with a sharp knife and enjoy!"
  ],
  "author": null
}