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": "HOMEMADE PRETZELS",
  "description": "Have you ever eaten a fresh and still warm salty pretzel? They are indescribably good - a freshly made bread dough sprinkled with chunks of sea salt is a tasty snack. Pretzels are a little weird to make, as they are similar to bagels in the sense that you have to boil them in water for a bit before baking. Although a little time-consuming, it is 100% worth it. If you want to try a sweet version, dunk the pretzels in some cinnamon sugar once baked - life changing!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "350ml warm water",
        "7g dried yeast",
        "1 tsp sea salt, plus extra for sprinkling",
        "15g caster sugar",
        "25g unsalted butter, melted",
        "600-700g plain flour, plus extra for dusting",
        "2L water",
        "125g bicarbonate of soda"
      ]
    }
  ],
  "instructions": [
    "In a large bowl, add the warm water and yeast, whisk together and leave to sit for a minute or two.",
    "Add the sea salt, sugar and butter to the bowl and whisk again to combine - it may look a little weird.",
    "Add the flour, 200g at a time, mixing with a spatula between each addition until you have added 600g of flour. If the mixture still feels sticky, slowly add more flour until the dough is smooth and springs back when touched.",
    "Turn out the dough onto a lightly floured work surface and knead for 5 minutes until you have a smooth round ball of dough.",
    "Put the dough into a lightly oiled bowl and leave to rest for 15 minutes.",
    "Meanwhile, preheat the oven to 210°C/190°C fan and line two baking trays with parchment paper. In a large pan, pour the water and add the bicarbonate of soda - bring to the boil.",
    "Remove 125g portions of dough from the rested dough and on a very lightly floured surface, roll each portion of dough into a long sausage shape, about 60cm long.",
    "Make the pretzel shape by forming a circle with the middle section of each sausage, crossing it over and bringing each length down to meet the circle again.",
    "Once the water is boiling, drop the pretzels into the pan, one or two at a time so you don't overcrowd them, and boil each for 30 seconds.",
    "Remove with a slotted spoon and drain off as much water as possible before placing them onto the lined baking trays.",
    "Sprinkle each pretzel with chunky sea salt and bake for 15 minutes until golden brown in colour and delicious.",
    "Leave to cool for 30 minutes on the trays and enjoy."
  ],
  "author": null
}