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": "CITRUS FLOWERS",
  "description": "CITRUS FLOWERS is a delightful dessert that beautifully combines the flavors of citrus in a creative and visually stunning way. Perfect for impressing guests!",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the Basque shortbread pastry dough",
      "ingredients": [
        "1 cup plus 2 tablespoons (2% sticks/250 g) unsalted butter",
        "1 cup packed (220 g) light brown sugar",
        "2 large (80 g) eggs (½ cup plus 2 teaspoons)",
        "2½ cups (310 g) all-purpose flour",
        "1½ cups (154 g) ground almonds",
        "(16 g) cake yeast, or 2% teaspoons active dry yeast (dissolved in milk or water)",
        "½ teaspoon (3 g) salt"
      ]
    },
    {
      "section": "For the lime confit",
      "ingredients": [
        "1½ cups (400 g) lime pulp",
        "2% cups (225 g) lime peel, blanched",
        "15 g French marigolds",
        "cup (10 g) fresh sage",
        "¼ cup (10 g) fresh mint",
        "½ cup plus 1% tablespoons (200 g) flower honey",
        "¾ cup plus 2% tablespoons (200 g) glucose powder",
        "1½ cups (400 g) lemon juice"
      ]
    },
    {
      "section": "For the lime cream",
      "ingredients": [
        "3 sheets (10 g powdered) gelatin",
        "134 cups plus 2 tablespoons (450 g) lime juice",
        "Zest of 7 limes",
        "8 large (400 g) eggs (1% cups)",
        "2% tablespoons (50 g) propolis honey",
        "2 tablespoons (25 g) trimoline (inverted sugar)",
        "1 ounce (25 g) piloncillo sugar",
        "½ teaspoon (1.5 g) fleur de sel",
        "1¾ cups plus 2 tablespoons (15 ounces/425 g) cold unsalted dry butter (84% fat content)"
      ]
    },
    {
      "section": "For the lime meringue",
      "ingredients": [
        "3 large (150 g) egg whites (% cup)",
        "½ cup plus 1 tablespoon (75 g) superfine sugar",
        "% teaspoon (1.5 g) dehydrated egg white",
        "Zest of 1 lime"
      ]
    },
    {
      "section": "For the lemon gel",
      "ingredients": [
        "2 cups (500 g) lemon juice",
        "¼ cup (50 g) superfine sugar",
        "1½ teaspoons (8 g) agar powder"
      ]
    },
    {
      "section": "For finishing",
      "ingredients": [
        "Confectioners' sugar"
      ]
    }
  ],
  "instructions": [
    "For the Basque shortbread pastry dough, make a Basque shortbread pastry following the directions on this page.",
    "For the lime confit, in a saucepan, blanch the lime pulp four times. Let cool, then using a food processor, blend the lime pulp and peel, the French marigold leaves, sage, mint, flower honey, glucose powder, and lemon juice until smooth. Refrigerate for 1 hour.",
    "For the lime cream, soak the gelatin sheets in water. In a saucepan, add the lime juice, lime zest, eggs, propolis honey, trimoline, piloncillo sugar, and fleur de sel and cook at 200°F (90°C). Pass through a conical sieve and add the drained gelatin. Mix with an immersion blender, then gradually add the butter.",
    "For the lime meringue, heat the egg whites, superfine sugar, and dehydrated egg white in a bain-marie at 160°F (70°C). Beat in an electric stand mixer until cool. Add the lime zest and immediately transfer to a pastry bag.",
    "For the lemon gel, make a lemon gel following the directions on this page.",
    "For assembly and finishing, preheat the oven to 340°F (170°C). Cut out 2%-inch (7-cm) circles from the rolled-out dough, line 2%-inch (6-cm) cake rings, and bake in the oven for 30 minutes. When cool, garnish with lime confit, and then with lime cream to two-thirds of the height. Using a pastry bag fitted with a ¾-inch (8-mm) tip, pipe meringue on the edges, then sprinkle with confectioners' sugar. Bake in the oven at 425°F (220°C) for 2 minutes. Finish by filling the center of the tart with a little lime confit and lemon gel."
  ],
  "author": ""
}