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": "Buckwheat Maple Crackers",
  "description": "These crackers remind me of a childhood trip to New Hampshire, where I was introduced to decadent candies made with pure maple sugar. Here, I combine that same melt-in-your-mouth goodness with buckwheat. Despite its name, buckwheat is not related to wheat, ground from seeds (known as groats), buckwheat flour is a great source of fiber and protein. These crackers are prepared similar to cookies.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "128 grams (about 1 cup) Basic Flour Blend (page 23)",
        "80 grams (about ½ cup) buckwheat flour",
        "¼ teaspoon xanthan gum",
        "¼ cup (42 g) maple sugar",
        "½ teaspoon salt",
        "8 tablespoons shortening (see page 7), cold",
        "¼ cup (60 ml) pure maple syrup, cold",
        "Up to 2 tablespoons cold water, as needed"
      ]
    }
  ],
  "instructions": [
    "Combine the flours, xanthan gum, maple sugar, and salt in a large mixing bowl.",
    "Cut the shortening into tablespoon-sized pieces and lay them on top of the flour.",
    "Use a pastry cutter or pastry fork to work the shortening into the flour. After 3 to 4 minutes of cutting the mixture will be crumbly.",
    "Add the maple syrup and work it into the dough with the pastry cutter. Add up to 2 tablespoons of cold water as needed, ½ tablespoon at a time, until the dough forms. (See Preparing Cookie Dough on page 236.)",
    "Work the dough into a flattened rectangle. Wrap it in plastic and refrigerate for at least an hour. Dough can be refrigerated for up to 2 weeks.",
    "When you are ready to bake the crackers, preheat the oven to 375°F (190°C).",
    "Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough to within 1 inch (2.5 cm) of the edges of the parchment.",
    "Peel back the top layer of parchment and move the bottom layer of parchment (with the dough) to the baking sheet. If pieces of dough fall off while peeling, simply stick them back together with your fingers.",
    "Use a sharp knife or pizza cutter to score the crackers. Leave them connected.",
    "Bake for 15 to 16 minutes, until the crackers are lightly browned. Let the crackers cool before breaking them apart. Store them at room temperature for up to 3 days.",
    "Crackers that won't be eaten within 2 to 3 days can be frozen in an airtight container for up to 6 months; bring them to room temperature before serving. Cracker dough (prepared through step 5) can be frozen for up to 6 months; thaw it in the refrigerator before continuing with step 6."
  ],
  "author": ""
}