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": "Prosecco Cake",
  "description": "It's Valentine's Day, the day of romance, and you want to bake a cake that is a little bit special... look no further than this\nProsecco Cake! It is indulgent, but not too big. Prosecco-soaked strawberries, a prosecco drizzle, prosecco buttercream ...\nit's the cake of love. Of course, it would make a great cake for other celebrations throughout the year too, such as New\nYear's Eve or a birthday. Swap the prosecco for champagne or use raspberries instead of strawberries. Try making a\nchocolate sponge for extra decadence, by substituting 50g of the flour for cocoa powder.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Prep",
      "ingredients": [
        "12 medium fresh strawberries",
        "250ml prosecco"
      ]
    },
    {
      "section": "Cake",
      "ingredients": [
        "300g unsalted butter, at room temperature, plus extra for greasing",
        "300g caster sugar",
        "300g self-raising flour",
        "-6 eggs",
        "1 tsp vanilla extract"
      ]
    },
    {
      "section": "Drizzle",
      "ingredients": [
        "200ml prosecco",
        "150g caster sugar"
      ]
    },
    {
      "section": "Buttercream/Decorati",
      "ingredients": [
        "200g unsalted butter, at room temperature",
        "400g icing sugar",
        "3 tbsp prosecco (see page 75)",
        "150g prosecco strawberry jam (or plain strawberry jam)"
      ]
    },
    {
      "section": "Sprinkles",
      "ingredients": []
    }
  ],
  "instructions": [
    "Put the strawberries in a bowl and pour over the prosecco.",
    "Leave the strawberries overnight to soak if you have time, reserving the prosecco liquid for later in the recipe.",
    "Preheat the oven to 180°C/160°C fan and grease and line two 20cm springform cake tins with parchment paper.",
    "In a large bowl, cream the butter and sugar together for 3-4 minutes until light and fluffy.",
    "Add the flour, eggs and vanilla extract and beat again for a couple of minutes until smooth.",
    "Divide the mixture evenly between the two tins and bake in the oven for 35-40 minutes, or until a cocktail stick or skewer inserted into the middle of the cakes comes out clean.",
    "Pour the reserved prosecco liquid (that you soaked the strawberries in) into a small pan and add the sugar.",
    "Heat over a low heat, stirring continually until the sugar has dissolved.",
    "Gently pour the syrup over the cakes while they are still hot in their tins (reserving a few tablespoons of syrup for later).",
    "Leave the cakes to cool fully in the tins.",
    "In a large bowl, beat the butter for 3-4 minutes until smooth and supple.",
    "Add the sugar, one half at a time, beating well after each addition.",
    "Add the reserved prosecco syrup to the buttercream mixture 1 tablespoon at a time, beating well after each addition.",
    "Remove the fully cooled cakes from their tins.",
    "Put one sponge layer onto a flat plate or cake stand and carefully spread the jam over the top.",
    "Transfer the buttercream to a piping bag with a piping nozzle fitted and pipe half of the prosecco buttercream over the jam layer.",
    "Lay the second sponge layer on top.",
    "Top the cake with buttercream, the reserved prosecco-soaked strawberries and some sprinkles."
  ],
  "author": ""
}