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": "HOMEMADE FILLED CREME EGGS",
  "description": "When I think of Easter, I imagine all the recipes I can make and Easter chocolate is one of my favourite things in the\nworld to bake with. I am always bulk buying Easter-themed chocolate as soon as I can find it in the shops, but this made\nme wonder, why don't I try making my own? Then I can eat filled chocolate eggs all year-round when they aren't in the\nshops! Each homemade filled egg is about 2.5cm in length, so they are quite small, but perfectly bite-sized. If you have a\nlarger mould than me, just multiply the quantity of the ingredients to fit as chocolate moulds can vary.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "100-150g milk chocolate",
        "55g golden syrup",
        "25g unsalted butter, at room temperature",
        "1 tsp vanilla extract",
        "125g icing sugar",
        "½ tsp yellow food colouring"
      ]
    }
  ],
  "instructions": [
    "Get some egg moulds ready – I used two trays of 15 so I had 30 egg halves. Each egg\nmeasured about 2.5cm tall in the mould.",
    "In a small heatproof bowl or jug, break the milk chocolate into pieces and melt in the\nmicrowave in short bursts or over a pan of simmering water (bain-marie) until smooth.",
    "Carefully pour a small amount of the melted chocolate into the moulds, swirling to\ncoat the insides. Try not to overfill so there is room for the filling. Chill the eggs in the\nfridge for about 30 minutes to set the first chocolate layer.",
    "Repeat with more of the melted chocolate to create a second chocolate coating and to\nstrengthen the shells. Return to the fridge to chill until firm. Reserve any melted\nchocolate for later.",
    "In a large bowl, beat the golden syrup, butter and vanilla extract until combined. Add\nthe icing sugar and beat until smooth. Remove one-quarter of the filling and colour\nwith yellow food colouring.",
    "Transfer the white filling to a piping bag with a piping nozzle fitted and fill each\nchocolate egg two-thirds full.",
    "Transfer the reserved yellow filling to another piping bag and pipe a small amount of\nthe yellow mixture into the middle of the white mixture in each egg half to form a\n'yolk'",
    "Put the moulds in the freezer for about 2 hours until the filling is frozen. Carefully\nremove the egg halves from the moulds.",
    "Using any leftover melted milk chocolate (that you may have to re-melt), sandwich\ntwo halves together to make a whole egg, smoothing any melted chocolate around the\nmiddle to seal.",
    "Return the whole eggs to the moulds to hold them upright and chill in the fridge until\nfully set."
  ],
  "author": null
}