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": "EASTER CHOCOLATE MOUSSE",
  "description": "I always think that chocolate mousse is underrated in the dessert world and that it deserves more love. When I was\nyounger, chocolate mousse was one of my favourite things to eat as a snack or a dessert, so a homemade version topped\nwith Easter chocolates is irresistible to me. I used milk chocolate as I wanted something a little lighter, but you can switch\nit to 150g dark chocolate if you prefer a richer, more sophisticated taste. This recipe works all year round, but top with\nwhatever you prefer to reflect the season or celebration. Truffle chocolates for a birthday, sprinkles for a children's party\nor fruit for a summer event.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "175g milk chocolate",
        "60ml double cream",
        "5 egg whites",
        "50g caster sugar",
        "25g cocoa powder",
        "100g Easter chocolates, chopped"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "150ml double cream",
        "2 tbsp icing sugar",
        "100g Easter chocolates, some chopped,\nsome whole",
        "Milk chocolate shavings"
      ]
    }
  ],
  "instructions": [
    "In a medium heatproof bowl, melt the milk chocolate until smooth in the microwave\nin short bursts or set the bowl over a pan of simmering water (bain-marie).",
    "Leave to\ncool for a few minutes, then add the double cream and beat until thick.",
    "Using a clean bowl and whisk (otherwise the egg whites won't stiffen), add the egg\nwhites to the bowl and whisk until stiff peaks form.",
    "Add the sugar 1 teaspoon at a\ntime, while continuously whisking, until all the sugar has been incorporated and the\nmixture is glossy.",
    "Add 1 heaped tablespoon of the egg white mixture to the chocolate mixture and beat\nlike crazy until combined.",
    "Carefully add the rest of the egg white mixture and the\ncocoa powder to the chocolate mixture and fold together until fully combined.",
    "Finally,\nfold through the chopped Easter chocolates.",
    "Divide the mixture equally between 6-8 glasses and smooth over.",
    "Chill in the fridge\nfor 2-3 hours to set.",
    "Decoration",
    "In a medium bowl, whisk the double cream and icing sugar together until smooth.",
    "Transfer to a piping bag with a piping nozzle of your choice fitted, pipe the cream onto\nthe chocolate mousses and scatter over the Easter chocolates and some chocolate\nshavings."
  ],
  "author": null
}