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": "LOVE HEART CUPCAKES",
  "description": "Please can we take a moment to revel in how cute these cupcakes are, with little baby hearts hidden inside every single one? I know I have already mentioned in this book how you probably want dessert for Valentine's Day to be quick and easy, but these are the bake to make if you want to go that extra mile and seriously impress. I used a vanilla cupcake, but you can make these chocolate by substituting 25g of flour for cocoa powder in the main cupcake mix. The swirl of pink buttercream frosting on top finishes off these beautiful cupcakes, which are the perfect gift for your loved ones.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Red Cupcake Hearts",
      "ingredients": [
        "100g unsalted butter or baking spread, at room temperature",
        "100g caster sugar",
        "100g self-raising flour",
        "2 eggs",
        "1 tsp red food colouring"
      ]
    },
    {
      "section": "Cupcakes",
      "ingredients": [
        "150g unsalted butter or baking spread, at room temperature",
        "150g caster sugar",
        "150g self-raising flour",
        "3 eggs",
        "1 tsp vanilla extract"
      ]
    },
    {
      "section": "Buttercream",
      "ingredients": [
        "200g unsalted butter, at room temperature",
        "425g icing sugar",
        "1 tsp vanilla extract",
        "1 tsp pink food colouring"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "Sprinkles"
      ]
    }
  ],
  "instructions": [
    "Red Cupcake Hearts",
    "Preheat the oven to 180°C/160°C fan and grease and line a 20cm square tin with parchment paper.",
    "In a large bowl, cream the butter and sugar together until light and fluffy.",
    "Add the flour, eggs and red food colouring to the bowl and beat again until smooth and even in colour.",
    "Pour the mixture into the cake tin and bake for 20-22 minutes.",
    "Leave to cool for 10 minutes in the tin and then turn out onto a wire rack to cool fully.",
    "Using a small 3cm heart-shaped cutter, cut small shapes out of the cooled red sponge and reserve for later.",
    "Cupcakes",
    "For the cupcakes, leave the oven preheated to 180°C/160°C fan and get 12 cupcake cases ready.",
    "In a large bowl, cream the butter and sugar together until light and fluffy.",
    "Add the flour, eggs and vanilla extract and beat until the mixture is smooth.",
    "Add a tablespoon of mixture to each cupcake case.",
    "Add an upright red sponge heart to each cupcake, carefully pushing it down so that it sits in the cupcake mixture.",
    "Top each cupcake with another tablespoon of mixture, sharing among the cupcake cases evenly until the mixture is used up.",
    "Transfer the cupcakes to the oven and bake for 18-22 minutes.",
    "Leave to cool fully on a wire rack.",
    "Buttercream",
    "In a large bowl, beat the butter for a few minutes to loosen it.",
    "Gradually beat in the icing sugar until well combined.",
    "Add the vanilla extract and pink food colouring and beat for a few minutes until light and fluffy.",
    "If the mixture is thick, add 1-2 tablespoons of boiling water to loosen it slightly, but this is not essential.",
    "Decoration",
    "Transfer the buttercream to a piping bag with the piping nozzle of your choice fitted.",
    "Pipe the buttercream over the cupcakes however you like and scatter over some sprinkles."
  ],
  "author": null
}