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": "PAVLOVA",
  "description": "Meringue is light, airy, and something I always have room for - even after a full dinner. I adore Eton Mess, meringues topped with\nchocolate, meringues on their own ... but what I really love is pavlova. Crisp on the outside, soft and marshmallowy inside, topped with\nsweetened cream and your favourite fruits - it's easy to make, and always looks so impressive!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "5 large egg whites",
        "• 300g caster sugar",
        "• 1 tsp white wine vinegar",
        "• 1 tsp cornflour",
        "• 1 tsp vanilla extract"
      ]
    },
    {
      "section": "DECORATION",
      "ingredients": [
        "• 450ml double cream",
        "• 2 tbsp icing sugar",
        "• 1 tsp vanilla extract",
        "• 400g berries (such as strawberries, blackberries, raspberries, blueberries, cherries)",
        "• Fresh mint leaves"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 150°C/130°C fan and line a large baking tray with parchment paper.",
    "Whisk the egg whites with an electric hand whisk until the mixture forms stiff peaks. You want to lift your whisk out of the egg whites, and for them to\nhold their shape.",
    "Still whisking, start adding the sugar, 1 teaspoon at a time. Once all of the caster sugar is incorporated, it should look smooth and glossy. Whisk in\nthe white wine vinegar, then the cornflour, then the vanilla extract and whisk until smooth.",
    "Using a small dab of meringue in each corner, stick your parchment paper to the tray. Spoon the meringue onto the tray, creating a circle that is\nabout 25cm in diameter. You can make it smaller and taller, or larger and shorter - just make sure it fits on the baking tray.",
    "Bake the pavlova for 1 hour. Once baked, turn the oven off and leave the pavlova to fully cool in the oven, without opening the door, for about 3\nhours.",
    "When you are ready to serve, whip the double cream with the icing sugar and vanilla extract to soft peaks. Lightly dollop the cream on top of the\nmeringue and add the berries on top (make sure you wash them thoroughly first). Finish with a few sprigs of mint and serve."
  ],
  "author": null
}