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": "Mini Matcha Mochi Pancakes",
  "description": "Mikey and Emma are hanging out on her birthday, being affectionate and close. Their friends, thinking Emma is cheating on her boyfriend, Draken, follow them around to find out for sure. However, it's revealed that Mikey and Emma are half siblings, and Draken already knew this! These mini matcha mochi pancakes are inspired by the ones Emma orders while she and Mikey are out celebrating her birthday.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "White Chocolate Matcha Cream",
      "ingredients": [
        "¼ cup (60 ml) boiling water",
        "1 tablespoon matcha powder",
        "1 cup (240 ml) heavy whipping cream",
        "3½ ounces (100 g) white chocolate, finely chopped",
        "Pinch salt"
      ]
    },
    {
      "section": "Mini Matcha Mochi Pancakes",
      "ingredients": [
        "¾ cup (120 g) sweet rice flour",
        "¾ cup (90 g) all-purpose flour",
        "½ cup (65 g) sugar",
        "2 tablespoons matcha powder",
        "1½ teaspoons baking powder",
        "Pinch salt",
        "2 eggs, at room temperature",
        "1/4 cups (300 ml) milk, at room temperature",
        "1 teaspoon vanilla extract",
        "2 tablespoons unsalted butter, melted",
        "1½ teaspoons canola oil, divided, for cooking"
      ]
    },
    {
      "section": "Whipped Cream",
      "ingredients": [
        "1 cup (240 ml) heavy whipping cream",
        "2 tablespoon sugar",
        "1 teaspoon vanilla extract"
      ]
    },
    {
      "section": "For Assembly",
      "ingredients": [
        "3½ ounces (100 g) semisweet chocolate, roughly chopped"
      ]
    }
  ],
  "instructions": [
    "To make the white chocolate matcha cream: Add the boiling hot water and 1 tablespoon matcha powder to a heatproof mixing cup and whisk to combine.",
    "Place the matcha mixture in a medium saucepan and add the 1 cup (240 ml) heavy cream, white chocolate, and pinch of salt. Heat over a medium heat, stirring occasionally until thick, 8 to 10 minutes. Remove from the heat and let cool to room temperature.",
    "To make the mini matcha pancakes: In a medium bowl, whisk together the sweet rice flour, all-purpose flour, ½ cup (65 g) sugar, 2 tablespoons matcha powder, baking powder, and pinch of salt.",
    "In a separate medium bowl, crack the eggs and mix them until there are no visible egg white lumps. Whisk in the milk, 1 teaspoon vanilla, and melted butter. Add the dry ingredients to the bowl with the wet ingredients and whisk just until combined.",
    "Heat a large nonstick skillet over medium heat. Add ½ teaspoon of the oil and swirl in the pan to coat, wiping off excess oil with a paper towel. Ladle the batter into the pan and create 4-inch (10 cm) pancakes. Reduce the heat to medium-low and wait for the pancakes to bubble before flipping. 2 to 3 minutes. Cook for another 2 to 3 minutes, until the color turns a darker green and the batter is set. Transfer to a baking tray. Repeat this step with the remaining batter. (There should be enough batter for 12 pancakes.)",
    "To make the whipped cream: In a medium bowl, combine the 1 cup (240 ml) heavy cream, ½ tablespoon sugar, and 1 teaspoon vanilla. Using a hand mixer with a whisk attachment, whip on medium speed, gradually increasing to high speed, until stiff peaks form, about 3 minutes.",
    "To assemble: Place 3 pancakes on each serving plate, drizzle with the white chocolate matcha cream, and top with the semisweet chocolate chunks. Pipe a mountain of whipped cream at the side of the pancakes."
  ],
  "author": null
}