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 Butter & Jelly Cupcakes",
  "description": "Peanut butter and jelly is a classic flavour combo, usually found in America. We call jelly jam over here, but peanut butter and jelly has\nsuch a good ring to it! These peanut butter flavoured cupcakes are so tasty - filled with sweet raspberry jam and topped with a creamy\npeanut butter frosting, you can't really go wrong!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "CUPCAKES",
      "ingredients": [
        "150g unsalted butter\nbaking spread",
        "• 150g caster sugar",
        "• 3 eggs",
        "• 150g self-raising flour",
        "• 100g smooth peanut butter",
        "• 75ml full-fat milk"
      ]
    },
    {
      "section": "PEANUT BUTTER BUTTERCREAM",
      "ingredients": [
        "• 125g unsalted butter, at room temperature",
        "• 250g icing sugar",
        "• 100g smooth peanut butter",
        "• 2-3 tbsp full-fat milk"
      ]
    },
    {
      "section": "FILLING",
      "ingredients": [
        "• 200g raspberry jam"
      ]
    },
    {
      "section": "DECORATION",
      "ingredients": [
        "• 50g salted peanuts, chopped",
        "• 50g raspberries"
      ]
    }
  ],
  "instructions": [
    "CUPCAKES:\nPreheat the oven to 180°C/160°C fan and get 12 cupcake cases ready.",
    "Cream together the butter and caster sugar until light, fluffy and smooth.",
    "Add\nthe eggs, self-raising flour, peanut butter and milk and beat again until smooth.",
    "Spoon the mix evenly into the cupcake cases and bake for 18-22\nminutes, or until cooked through.",
    "Leave to cool on a wire rack while you make the buttercream.",
    "PEANUT BUTTER BUTTERCREAM:\nBeat the butter until smooth.",
    "Add the icing sugar in two batches, beating well after each addition until smooth.",
    "Beat this mixture for at least 2\nminutes, then add the peanut butter and mix again until smooth.",
    "Add the milk, a tablespoon at a time, until you reach your desired consistency.",
    "FILLING AND DECORATION:\nCore out the middle of each cooled cupcake and spoon in the jam.",
    "You can either press the sponge circles back on the cupcakes - or just snack on\nthem!",
    "Pipe or spread the buttercream onto the cupcakes, then sprinkle over some chopped peanuts, and add some fresh raspberries."
  ],
  "author": null
}