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": "Chocolate Sandwich Cookies",
  "description": "ou won't find any wheat in this chocolate sandwich cookie, yet it tastes just as good as the traditional kind. Dunk it in your favorite non-dairy milk.",
  "subtitle": "MAKES ABOUT 14 SANDWICH COOKIES or 28 wafer cookies",
  "ingredients": [
    {
      "section": "For The Chocolate cookie dough",
      "ingredients": [
        "96 grams (about 4 cup) Pastry Flour Blend (page 24)",
        "80 grams (about ½ cup) buckwheat flour",
        "¼ teaspoon xanthan gum",
        "½ cup (52 g) natural unsweetened cocoa powder",
        "½ cup (110 g) organic cane sugar",
        "1½ teaspoons baking powder",
        "½ teaspoon salt",
        "12 tablespoons shortening (see page 7), cold",
        "2 tablespoons Applesauce (page 45)",
        "1 teaspoon Vanilla Extract (page 288)",
        "Up to 2 tablespoons cold water (as needed)"
      ]
    },
    {
      "section": "For The Filling",
      "ingredients": [
        "1 cup (265 g) Vanilla Frosting (page 294)"
      ]
    }
  ],
  "instructions": [
    "Combine the flours, xanthan gum, cocoa powder, sugar, baking powder, 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, a pastry fork, or your hands to work the shortening into the flour. Continue working for 3 to 4 minutes, until a crumbly mixture forms.",
    "Add the applesauce and vanilla and work the liquids into the dough. Add up to 2 tablespoons of cold water as needed, 1 tablespoon at a time, until the dough forms. (See Preparing Cookie Dough on page 236.)",
    "Separate the dough into two sections and roll each into a cylinder about 1½ inches (4 cm) thick and 6 inches (15 cm) long. Wrap the rolls tightly in plastic and refrigerate for at least an hour. Cookie dough rolls can be refrigerated for up to 2 weeks.",
    "When you are ready to bake the cookies, preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.",
    "Slice the cookies from the roll, about ¾ inch (10 mm) thick. Place the cookies on the baking sheets with space in between. If the dough breaks apart, simply stick it back together.",
    "Bake each sheet of cookies separately, in the center of the oven, for 11 to 13 minutes. Let the cookies cool on the baking sheet for 5 minutes, then move them to a cooling rack. Store unfilled cookies in an airtight container at room temperature for up to 3 days.",
    "When completely cooled, arrange the cookies in pairs, aligning like sizes and shapes.",
    "Spread a layer of frosting on the flat side of the first cookie in each pair; use about 1 tablespoon of frosting per cookie. Lay the second cookie on top, flat side down, and gently press them together. Filled cookies are best eaten the day they are made.",
    "Unfilled, baked cookies can be frozen in an airtight container for up to 3 months; thaw them at room temperature. Freeze cookie dough rolls (prepared through step 4) for up to 6 months; thaw the dough in the refrigerator before slicing, baking, cooling, and filling."
  ],
  "author": ""
}