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 White Chocolate & Raspberry Cheesecake",
  "description": "White chocolate and raspberry is such a great combination for me and it seems my blog readers love it too! The raspberries swirl into the\nsweet cheesecake mix and create a wonderful pocket of sharpness. I like to go all-out with the decorations, but you can decorate this\ncheesecake however you like.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "BASE",
      "ingredients": [
        "300g digestive biscuits",
        "100g unsalted butter, melted"
      ]
    },
    {
      "section": "FILLING",
      "ingredients": [
        "250g white chocolate",
        "500g full-fat soft cheese",
        "1 tsp vanilla extract",
        "100g icing sugar",
        "300ml double cream",
        "250g raspberries"
      ]
    },
    {
      "section": "DECORATION (OPTIONAL)",
      "ingredients": [
        "75g white chocolate, melted",
        "150ml double cream",
        "2 tbsp icing sugar",
        "12 raspberries",
        "Grated white chocolate",
        "5g freeze-dried raspberries"
      ]
    }
  ],
  "instructions": [
    "Blitz the biscuits to a fine crumb in a food processor, or bash with a rolling pin in a bowl.",
    "Mix the melted butter into the biscuits, then press the mixture into the base of a deep, 20cm springform cake tin and refrigerate while you make the filling.",
    "Melt your white chocolate until smooth - I do this in the microwave, but you can also do it in a heatproof bowl set over a pan of simmering water (bain-marie).",
    "Leave the chocolate to cool for 5-10 minutes.",
    "In a separate bowl, add the soft cheese, vanilla extract and icing sugar and whisk until smooth.",
    "Add the melted and cooled white chocolate and whisk again until smooth.",
    "Pour in the double cream and whisk again. (Alternatively, you can whip the cream separately to soft peaks, and then fold this through the cream cheese/chocolate mix.)",
    "Once the mixture has been combined, fold through the raspberries; the mixture should swirl slightly and turn partially pink as you mix!",
    "Spread over the chilled biscuit base and then return to the fridge to set for at least 6 hours, or preferably overnight.",
    "Once set, carefully remove the cheesecake from the tin.",
    "Drizzle over some melted white chocolate - you can use a teaspoon or a piping bag.",
    "Whip the cream and icing sugar together to soft peaks and pipe 12 swirls onto your cheesecake.",
    "Add a raspberry to the top of each swirl, then sprinkle over some grated chocolate and the freeze-dried raspberries."
  ],
  "author": null
}