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 cream with pineapple and piña colada sorbet",
  "description": "Discover the delicate combination of chestnut and pineapple in this dessert, which is at once refreshing and melt-in-the-mouth. You need to make the chestnut cream in advance, but this will of course save you time on the day. Look for the coconut and pineapple purées in shops specializing in frozen food or online.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "The chestnut cream",
      "ingredients": [
        "150 ml/5 fl oz milk",
        "150 g/5½ oz chestnut purée",
        "10 g/3 oz cornflour (cornstarch)",
        "50 g/14 oz caster (superfine) sugar",
        "1 egg yolk",
        "2 g/0.07 oz gelatine leaf",
        "95 g/34 oz butter"
      ]
    },
    {
      "section": "The piña colada sorbet",
      "ingredients": [
        "150 ml/5 fl oz milk",
        "75 ml/2½ fl oz water",
        "100 g/3½ oz caster (superfine) sugar",
        "100 g/3½ oz coconut purée",
        "280 g/10 oz pineapple purée",
        "20 ml/4 fl oz rum"
      ]
    },
    {
      "section": "The fruit",
      "ingredients": [
        "3 pineapples"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "ice-cream maker"
      ]
    }
  ],
  "instructions": [
    "1 The chestnut cream",
    "Heat the milk with the chestnut purée and the cornflour. Meanwhile, mix the sugar and egg yolk together and soak the gelatine in cold water for 2-3 minutes. When the chestnut purée mixture comes to the boil, pour it onto the egg yolk mixture. Mix well, then pour back into the saucepan and simmer for 2-3 minutes. Remove from the heat and add the drained and squeezed-out gelatine, then leave the mixture to cool to 40°C/104°F it will seem barely warm when you taste it. Dice the butter, then blend into the mixture using a stick blender. Pour into small glasses or cups and leave to set in the fridge for 2 hours.",
    "2 The piña colada sorbet",
    "Make a syrup with the milk, water and sugar: put all three ingredients into a saucepan and bring to the boil, then remove from the heat immediately. Leave to cool, then pour this mixture onto the fruit purées and rum and mix well. Finally, pour the mixture into an ice-cream maker and follow the instructions. Once the sorbet is made, store it in the freezer.",
    "3 The fruit",
    "Peel and trim the pineapples, then dice the flesh.",
    "4 Serving",
    "Spoon some pineapple dice into each glass on top of the chestnut cream, then finish with a scoop of the sorbet."
  ],
  "author": ""
}