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": "Almond pannacotta with raspberry confit and crumble",
  "description": "The play of texture, colour and flavour is something else: it is creamy yet fresh, the sharpness of the fruit cuts through the cream, and it works with lots of different fruits. The pannacotta can be varied as much as you like; I serve it in little glasses for breakfast in my Valence hotel. It is a perfect treat for when you're feeling a bit down, but is also good for celebrations!",
  "subtitle": "This is the sort of pudding you dream of.",
  "ingredients": [
    {
      "section": "The raspberry confit",
      "ingredients": [
        "250 g/8½ oz raspberries",
        "20 g/4 oz caster (superfine) sugar",
        "1 vanilla pod (bean)"
      ]
    },
    {
      "section": "The almond pannacotta",
      "ingredients": [
        "6 g/o.2 oz gelatine leaves",
        "50 g/14 oz marzipan",
        "600 ml/20 fl oz double (heavy) cream",
        "50 g/14 oz caster (superfine) sugar"
      ]
    },
    {
      "section": "The crumble",
      "ingredients": [
        "IIO g/34 oz salted butter",
        "50 g/14 oz brown sugar",
        "150 g/5½ oz plain (all-purpose) flour",
        "2 g/0.07 oz baking powder",
        "25 g/1 oz cornflour (cornstarch)"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "4 small glasses"
      ]
    }
  ],
  "instructions": [
    "1-The raspberry confit",
    "Put 200 g/7 oz of the raspberries in a saucepan with the sugar and the half vanilla pod and cook over a gentle heat for 20-30 minutes until lightly caramelized. Remove the vanilla, then blend in the saucepan with a stick blender and leave to cool completely. Cut the remaining raspberries in half, stir into the confit and leave to one side.",
    "2- The almond pannacotta",
    "Soak the gelatine in iced water to soften it. Blend the marzipan with 500 ml/18 fl oz. of the cream and the sugar. Strain through a fine sieve and then, in a small saucepan, bring a quarter of it to a simmer. Remove from the heat and stir in the drained and squeezed-out gelatine, followed by the rest of the marzipan mixture. Mix together well, then leave to cool. Meanwhile, whip the remaining cream, then fold this into the marzipan mixture. Pour into 4 small glasses and leave to set for at least 2 hours in the fridge.",
    "3-The crumble",
    "Put all the crumble ingredients into the bowl of an electric mixer and mix until a dough forms. Put the dough into the fridge for 1 hour to firm. Meanwhile, preheat the oven to 180°C (350°F: gas mark 4). Using a grater, grate coarse pieces of the dough onto a baking sheet, then bake for 8-10 minutes. Remove from the oven and leave to cool before roughly chopping the crumble.",
    "4-Serving",
    "When ready to serve, spoon some raspberry confit on top of each pannacotta, scatter over the crumble and then eat immediately.",
    "Variation Try making this recipe with apricots or, later in the summer, with really ripe figs."
  ],
  "author": "Homemade"
}