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 Gingerbread Soufflé with Chocolate Cream Sauce",
  "description": "Victoria & Albert's is the crème de la crème of Disney dining and has earned numerous prestigious culinary honors, including AAA's illustrious Five Diamond Award. The menu changes daily, but you can master the art of making a sweet light-as-air dessert that is worth remembering. Just be sure to use the freshest ingredients available, and start with egg whites at room temperature. Hot soufflés won't wait; they must be served as soon as they come out of the oven.",
  "subtitle": "Sweet Endings and Desserts",
  "ingredients": [
    {
      "section": "For Gingerbread Soufflé",
      "ingredients": [
        "6 tablespoons butter, divided",
        "1½ cups sugar, divided",
        "9 ounces bittersweet chocolate (60 percent cacao)",
        "2 cups whole milk, divided",
        "3/4 cup all-purpose flour",
        "1/2 teaspoon ground ginger",
        "1/2 teaspoon ground allspice",
        "1/2 teaspoon ground cinnamon",
        "1/4 teaspoon ground nutmeg",
        "10 egg yolks",
        "10 egg whites"
      ]
    },
    {
      "section": "For Chocolate Cream",
      "ingredients": [
        "1/3 cup sugar",
        "1½ cups heavy cream",
        "9 ounces bittersweet chocolate (60 percent cacao)",
        "1½ teaspoons butter",
        "2 teaspoons cognac"
      ]
    }
  ],
  "instructions": [
    "Place baking stone or heavy-gauge cookie sheet in oven.",
    "Preheat to 375°F.",
    "Melt 3 tablespoons butter and brush the insides of six 4½-ounce (or eight 4-ounce) oven-proof ramekins. Coat with 1/2 cup sugar and shake off excess. Set aside.",
    "Melt the chocolate in a heatproof bowl over simmering water. Set aside.",
    "Combine 1/3 cup milk with flour, ginger, allspice, cinnamon, and nutmeg in a medium saucepan. Whisk until smooth.",
    "Add remaining milk, remaining 3 tablespoons butter, and 1/2 cup sugar. Bring to a boil, whisking vigorously. Continue to whisk about 5 minutes, until batter pulls away from the sides of the saucepan. Remove from heat and add melted chocolate and egg yolks, mixing until smooth. Set aside.",
    "Whip egg whites and remaining 1/2 cup sugar until stiff peaks form. Fold into chocolate mixture.",
    "Fill molds to about 1/8 inch below the rim. Place ramekins on heated baking stone or cookie sheet, allowing several inches between each ramekin. Bake in middle of oven until puffed and crusted on top but still jiggly in center, 18 to 20 minutes.",
    "While soufflé is baking, bring sugar and cream to a boil in a medium saucepan over medium heat. Remove from heat, add chocolate, and whisk until completely melted.",
    "Add butter and cognac and whisk continually over low heat just until mixture begins to boil. Remove from heat and keep warm in a double boiler until soufflés are ready to serve.",
    "Using a spoon, make a split in each soufflé and drizzle warm chocolate sauce.",
    "Serve immediately."
  ],
  "author": null
}