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": "Mini Pies",
  "description": "hether you are baking for a crowd and want to impress your guests with their own miniature pies--or simply need individual portions-this recipe will do the trick. The cups of a standard-sized muffin pan act as the pie plate.",
  "subtitle": "MAKE 8 8 PIES",
  "ingredients": [
    {
      "section": "Pour la croûte",
      "ingredients": [
        "260 grams (about 2 cups) Pastry Flour Blend (page 24)",
        "½ teaspoon xanthan gum",
        "¼ cup (55 g) organic cane sugar",
        "½ teaspoon salt",
        "8 tablespoons shortening (see page 7), cold",
        "2 tablespoons apple cider vinegar",
        "¼ cup (60 ml) plus 1 tablespoon cold water",
        "Up to 3 tablespoons additional flour for dusting"
      ]
    },
    {
      "section": "Pour la garniture aux myrtilles (8 MINI PIES)",
      "ingredients": [
        "1½ cups (225 g) blueberries",
        "2 teaspoons lemon zest",
        "2 teaspoons fresh lemon juice",
        "2 tablespoons tapioca starch",
        "3 tablespoons organic cane sugar",
        "½ teaspoon ground cinnamon"
      ]
    },
    {
      "section": "Pour la garniture aux pommes (8 MINI PIES)",
      "ingredients": [
        "1½ cups (150 g) peeled, cored, and diced apples (about 2 apples)",
        "¼ cup (40 g) raisins, optional",
        "1 tablespoon fresh lemon juice",
        "2 tablespoons tapioca starch",
        "¼ cup (55 g) organic cane sugar",
        "½ teaspoon ground cinnamon"
      ]
    },
    {
      "section": "Pour le dessus",
      "ingredients": [
        "2 tablespoons turbinado sugar, optional"
      ]
    }
  ],
  "instructions": [
    "1. Combine the flour, xanthan gum, ¼ cup (55 g) cane sugar, and salt in a large mixing bowl.",
    "2. 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.",
    "3. Add the vinegar and 1/4 cup (60 ml) water. Work the liquids into the dough using the pastry cutter. Add up to 1 more tablespoon of cold water as needed, ½ tablespoon at a time, until the dough is smooth and pliable.",
    "4. Separate the dough into three sections (to make it easier to work with later) and form each section into a disk, about 1 inch (13 mm) thick. Wrap the disks tightly in plastic and refrigerate for 30 minutes. Pastry dough can be refrigerated for up to 2 weeks.",
    "5. When you are ready to make the pies, preheat the oven to 350°F (180°C). Grease 8 cups of a 12-cup standard muffin pan.",
    "6. If the dough has been refrigerated for more than 30 minutes prior to rolling, let it sit at room temperature for 15 minutes and massage it with your hands until it is pliable. Roll out the dough between two sheets of parchment paper. Use additional flour, if needed, to avoid sticking.",
    "7. Cut eight 4-inch (11.5 cm) rounds to form the bottom crusts. Use two of the three sections dough for this step. Place the bottom crusts into the wells of the prepared muffin pan. The pastry should fully cover the bottom and sides of the wells with up to 1/4 inch (6.5 mm) of crust protruding from the wells.",
    "8. Roll out the remaining section of dough and cut eight 2%-inch (6.5 cm) rounds for the top crusts. Cut a 18-inch (2 cm) center hole in the top crusts.",
    "9. Toss the fruit (blueberries and zest or apples and raisins) with lemon juice in a small bowl.",
    "10. Combine the starch, remaining cane sugar, and cinnamon in a separate bowl. Add this to the fruit, and toss to coat.",
    "11. Distribute the fruit evenly in the bottom crusts.",
    "12. Place the top crusts over the fruit, allowing them to sit inside the bottom crusts. Use your fingers to roll and pinch the edges together. Sprinkle turbinado sugar on the tops of the crusts, if desired.",
    "14. Bake for 19 to 20 minutes, until the fruit filling is bubbling and the tops are golden.",
    "TO FREEZE: Freeze pie dough (prepared through step 4) for up to 6 months; thaw the dough in the refrigerator and then let it sit at room temperature for 15 minutes before rolling, filling, and baking. Pies are best when freshly baked, but they can be frozen in an airtight container for up to 2 months; thaw them in the refrigerator and reheat at 325°F (165°C) for 12 to 13 minutes, until warm."
  ],
  "author": ""
}