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": "TROPÉZIENNE",
  "description": "A deliciously sweet brioche dough filled with a luscious orange pastry cream, perfect for any occasion.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the brioche dough",
      "ingredients": [
        "4 cups plus 2% tablespoons (500 g) pastry flour",
        "1% teaspoons (9 g) salt",
        "½ cup plus 1 tablespoon (75 g) superfine sugar",
        "27 g cake yeast, or 1% tablespoons active dry yeast (dissolved in milk or water)",
        "1½ teaspoons (6 g) vanilla extract",
        "6% large (325 g) eggs (1½ cups)",
        "3 tablespoons (25 g) vanilla powder",
        "1¾ cups (3% sticks/400 g) unsalted butter",
        "½ cup (70 g) pearl sugar"
      ]
    },
    {
      "section": "For the orange pastry cream",
      "ingredients": [
        "1¾ cups plus 2 tablespoons (450 g) whole milk",
        "3% tablespoons (50 g) whipping cream",
        "2 vanilla beans",
        "5% large (90 g) egg yolks (½ cup)",
        "½ cup plus 2 tablespoons (90 g) superfine sugar",
        "1% tablespoons (25 g) custard powder",
        "3% tablespoons (25 g) all-purpose flour",
        "3 tablespoons (30 g) cocoabutter",
        "4 sheets (13 g powdered) gelatin",
        "3% tablespoons (50 g) unsalted butter",
        "2 tablespoons (30 g) mascarpone cheese",
        "Zest of 4 oranges"
      ]
    },
    {
      "section": "For assembly",
      "ingredients": [
        "Confectioners' sugar",
        "Orange zest"
      ]
    }
  ],
  "instructions": [
    "For the brioche dough: In an electric stand mixer fitted with a dough hook, add the flour, salt, superfine sugar, yeast, vanilla extract, eggs, and vanilla powder and mix on the first speed setting for 35 minutes.",
    "Add the butter and mix on the second speed setting for 8 minutes.",
    "Cover the dough with a wet cloth and let rise for 1 hour 30 minutes at room temperature.",
    "Punch down the dough by hand, then refrigerate for 3 hours.",
    "Preheat the oven to 360°F (180°C).",
    "Make ten 4-ounce (120-g) balls of brioche dough and roll them into the shape of a baguette with thin tips.",
    "Let rise for 2 hours at room temperature.",
    "Before baking, sprinkle with the pearl sugar.",
    "Bake in the oven for 30 minutes.",
    "For the orange pastry cream: Make a pastry cream following the directions on this page.",
    "After mixing the ingredients, while hot, add the heated orange zest before refrigerating for 30 minutes (set aside a little zest for decoration).",
    "For assembly and finishing: Using a serrated knife, cut the brioche in half lengthwise.",
    "Transfer the pastry cream to a pastry bag and fill one half of the brioche.",
    "Place the second half on top.",
    "Dust with confectioners' sugar and sprinkle with orange zest."
  ],
  "author": ""
}