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": "Zucchini Spelt Muffins",
  "description": "I like my zucchini muffins unobstructed-no nuts, no raisins, thank you very much. Just pure zucchini goodness with a few sweet spices gets me excited. And since you're already baking a muffin with a vegetable in it, why not go the extra healthy step and include some ground flax seeds for Omega-3s and spelt flour instead of white? P.S.-Just 'cause I don't like raisins doesn't mean you have to neglect them. If you like, add a cup for some extra sweetness.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "THE BREAD BASKET",
      "ingredients": [
        "1 cup almond milk (or your favorite nondairy milk)",
        "3 tablespoons ground flax seeds",
        "1 teaspoon apple cider vinegar",
        "2½ cups spelt flour (see spelt tip page 171)",
        "1 teaspoon baking powder",
        "1 teaspoon baking soda.",
        "1/2 teaspoon salt",
        "2 teaspoons ground cinnamon",
        "1/2 teaspoon ground allspice",
        "1/4 teaspoon ground nutmeg",
        "1/3 cup canola oil",
        "1/2 cup packed light brown sugar",
        "1 teaspoon pure vanilla extract",
        "2 cups grated zucchini (about 1 pound or 2 small zucchinis)"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 350°F.",
    "Lightly grease a muffin tin.",
    "Combine the milk and ground flax seeds in a measuring cup and mix vigorously with a fork.",
    "Mix in the vinegar and set aside to curdle.",
    "In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, and spices.",
    "Make a well in the center and add the milk mixture, canola oil, brown sugar, and vanilla.",
    "Stir to combine.",
    "Fold in the zucchini.",
    "Use an ice cream scoop to pour the batter into the muffin tin; it should almost fill the entire tin.",
    "Bake for 25 to 28 minutes, until the muffin tops are firm.",
    "A knife or toothpick inserted through a muffin may still come out steamy, because of the zucchinis, but it's still worth testing to make sure no batter is sticking.",
    "Zucchini makes these muffins so moist, be sure to let them cool in the tins for at least 20 minutes before removing them so that the tops don't break off.",
    "Transfer the muffins to a wire rack to cool completely."
  ],
  "author": null
}