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": "CHESTNUT BASKETS",
  "description": "Chestnut Baskets are a delightful dessert featuring a collection of rich flavors and textures, including sweet dough, almond cream, and chestnut gel, all beautifully assembled in a delicate basket.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 cup (1% sticks/150 g) unsalted butter",
        "½ cup (95 g) confectioners' sugar",
        "½ cup (30 g) ground almonds",
        "½ teaspoon (1 g) Guérande salt",
        "% teaspoon (1 g) vanilla powder",
        "1 extra-large (58 g) egg (½ cup)",
        "2 cups (250 g) all-purpose flour",
        "½ cup (stick/75 g) unsalted butter",
        "½ cup plus 1 tablespoon (75 g) superfine sugar",
        "¾ cup (75 g) ground almonds",
        "1% large (75 g) eggs (½ cup)",
        "2 cups (500 g) whole milk",
        "5% large (90 g) egg yolks (½ cup)",
        "½ cup (50 g) superfine sugar",
        "20 candied chestnuts (7 ounces/200 g)",
        "1 cup plus 3 tablespoons (400 g) chestnut paste (Agrimontana)",
        "1 teaspoon xanthan gum",
        "3 cups (400 g) hazelnuts",
        "½ cup (120 g) superfine sugar",
        "2 teaspoons (8 g) fleur de sel",
        "3% tablespoons (50 g) cocoa butter",
        "1 cup (50 g) feuilletine flakes",
        "1 cup (250 g) lemon juice",
        "2 tablespoons (25 g) superfine sugar",
        "1½ teaspoons (4 g) agar powder",
        "1% cups plus 2 tablespoons (450 g) whole milk",
        "3% tablespoons (50 g) whipping cream",
        "2 vanilla beans, split and scraped",
        "½ cup plus 2 tablespoons (90 g) superfine sugar",
        "1% tablespoons (25 g) custard powder",
        "3% tablespoons (25 g) all-purpose flour",
        "5% large (90 g) egg yolks (½ cup)",
        "2 tablespoons (30 g) cocoa butter",
        "4 sheets (%g powdered) gelatin",
        "3% tablespoons (50 g) unsalted butter",
        "2 tablespoons (30 g) mascarpone cheese",
        "1½ cups (300 g) UHT cream",
        "½ cup (65 g) superfine sugar",
        "7% large (125 g) egg yolks (½ cup)",
        "2 sheets (6 g powdered) gelatin",
        "2% cups (625 g) mascarpone cheese",
        "1½ cups (400 g) pastry cream",
        "1½ cups (500 g) chestnut paste (Agrimontana)",
        "1½ cups (500 g) chestnut paste (Agrimontana)",
        "2 cups (500 g) chestnut cream (Agrimontana)",
        "20 candied chestnuts (7 ounces/200 g)"
      ]
    }
  ],
  "instructions": [
    "The previous day, make a sweet dough following the directions on this page.",
    "Make an almond cream following the directions on this page.",
    "Make a crème anglaise following the directions on this page. Pour it over the chestnuts, previously rinsed in cold water, and the chestnut paste.",
    "Using an immersion blender, mix with the xanthan gum.",
    "Make a hazelnut praline following the directions on this page.",
    "Make a lemon gel following the directions on this page.",
    "Make a pastry cream following the directions on this page.",
    "Make a crème anglaise following the directions on this page, replacing the milk with the cream.",
    "Mix together the mascarpone, drained gelatin, pastry cream, and chestnut paste, then incorporate the crème anglaise, mixing well until smooth.",
    "In a food processor, blend the chestnut paste with the chestnut cream and 3% tablespoons (50 g) of water.",
    "Remove and cover with plastic wrap to prevent it from drying.",
    "Using a rolling pin, roll out the sweet dough to a thickness of 1/ inch (2.5 16 mm) and line lightly buttered 3/4-inch (2-cm)-deep and 2%-inch (7-cm)-diameter basket molds.",
    "Freeze for 1 hour.",
    "Preheat the oven to 320°F (160°C), and bake blind for 20 minutes.",
    "Fill the tartlet shells with almond cream, then place a few rinsed candied chestnuts on top.",
    "Fill to the top with chestnut gel.",
    "Fill the center with hazelnut praline and lemon gel.",
    "Using a spatula, make a dome on top of the basket with the chestnut cream.",
    "Transfer the chestnut mixture to a pastry bag fitted with a nest tip, pipe threads over the top, and finish by smoothing the edges.",
    "Finally, top with a candied chestnut."
  ],
  "author": ""
}