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": "Peanut marshmallows",
  "description": "Peanut marshmallows are perfect: the soft texture of marshmallows is a lovely reminder of childhood, the combination of flavours is a great talking point, and the contrast of textures is a surprise. As they'll keep in the fridge for up to three days, they're also great for a party. Try making different flavoured ones, by replacing the peanuts with the same amount of hazelnuts or pistachios.",
  "subtitle": "Served with champagne or dry white wine",
  "ingredients": [
    {
      "section": "The marshmallow",
      "ingredients": [
        "150 g/5½½ oz caster (superfine) sugar",
        "300 g/10½ oz egg white (from about 10-12 eggs)",
        "120 g/44 oz gelatine leaves",
        "240 g/8½ oz peanut butter",
        "10 g/3 oz Maldon salt"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "75 g/2 oz ground peanuts"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "cooking thermometer",
        "20 cm/8 in square baking tin lined with baking parchment"
      ]
    }
  ],
  "instructions": [
    "1-The marshmallow mixture",
    "Put the sugar into a saucepan with 45 ml/1% fl oz of water. Bring to the boil, then put a thermometer into the syrup and keep cooking until the thermometer reads 121°C/250°F (about 4 minutes on a fast boil). During this time, whisk the egg whites until they are foamy and thick but not too firm. When the syrup reaches the correct temperature, pour it onto the egg whites and keep whisking. Soak the gelatine in cold water for 4-5 minutes, then drain it well. Put it in a microwaveable bowl (so plastic or ceramic, not metal), then heat it in the microwave until it melts into a liquid. Weigh the gelatine: it should weigh 600 g/1 lb 5 oz; if it doesn't, add enough water to make it up to this weight.",
    "2- Making the marshmallow",
    "Mix the gelatine with the peanut butter, then add the Maldon salt. Pour this mixture onto the egg whites and syrup. Mix again, then pour into the lined baking tin to make a layer about 2 cm/% in thick. Leave to set and cool at room temperature for 3 hours. When the marshmallow is firm, remove it from the tin and cut it into neat 2 cm/4 in cubes with a knife.",
    "3-Finishing off",
    "Sprinkle the marshmallow cubes all over with ground peanuts. Tip Keep the marshmallow wrapped in baking parchment until ready to serve. Only sprinkle a light coating of ground peanuts on the cubes, and at the very last moment, to prevent them drying out. Serve and eat the marshmallows quickly while they are still lovely and soft."
  ],
  "author": ""
}