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": "NO-BAKE LEMON CHEESECAKE",
  "description": "The basic appeal of this cheesecake is that it is insanely easy to make and utterly SCRUMPTIOUS. A delicious shortbread biscuit base, topped with a sharp and lemony filling. I use fresh lemon juice, but this can be substituted for 1-2 teaspoons of lemon extract if you prefer. You can also make it look more 'lemon' themed by adding some yellow food colouring. I love the buttery shortbread base, but you can use digestive biscuits or similar - use 100g melted butter if using a biscuit with less butter content. I would 100% make this cheesecake for a summery party in the garden, or even my dad's birthday!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Base",
      "ingredients": [
        "85g unsalted butter",
        "300g shortbread biscuits"
      ]
    },
    {
      "section": "Filling",
      "ingredients": [
        "600g full-fat soft cheese, at room temperature",
        "100g icing sugar",
        "300ml double cream",
        "75ml lemon juice (about 3 medium lemons)"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "150ml double cream",
        "2 tbsp icing sugar",
        "Lemon slices",
        "Lemon zest"
      ]
    }
  ],
  "instructions": [
    "Base",
    "Melt the butter in the microwave in short bursts or in a small pan over a medium heat.",
    "In a food processor, blitz the biscuits to a fine crumb, add the melted butter and pulse a few times until the mixture is well combined.",
    "Press the mixture firmly into the base of a 20cm springform cake tin.",
    "Filling",
    "In a large bowl, whisk the soft cheese and icing sugar until combined.",
    "Pour in the double cream and continue to whisk the mixture until it starts to thicken to a mousse-like texture. (Alternatively, you can whip the cream separately and then fold through the cheesecake mix.)",
    "Add the lemon juice and whisk again.",
    "Spread the mixture over the shortbread biscuit base, smooth over evenly, cover with foil and chill in the fridge for at least 5-6 hours, or preferably overnight.",
    "Decoration",
    "Once chilled, run a knife around the edge of the tin and remove the cheesecake to a serving plate.",
    "In a large bowl, whip the double cream and icing sugar together to form soft peaks.",
    "Transfer to a piping bag with a piping nozzle fitted.",
    "Pipe the whipped cream in swirls over the cheesecake and add some lemon slices and grated lemon zest."
  ],
  "author": null
}