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": "SALTED CARAMEL DRIP CAKE",
  "description": "Salted ... caramel ... drip ... cake. Read those words, and tell me you don't want to bake it? If the reaction on my blog is anything to go by,\nthis is one you'll love as well. Honestly, there are so many delicious things about this cake - just look at the oozy salted caramel sauce\ndripping down the sides!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "400g unsalted butter",
        "400g soft light brown sugar",
        "8 eggs",
        "400g self-raising flour",
        "1 tsp baking powder"
      ]
    },
    {
      "section": "SALTED CARAMEL BUTTERCREAM",
      "ingredients": [
        "300g unsalted butter, at room temperature",
        "600g icing sugar",
        "350g caramel sauce (I use Carnation)",
        "Pinch of sea salt"
      ]
    },
    {
      "section": "DECORATION",
      "ingredients": [
        "Chocolate caramel sweets",
        "Sprinkles"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 180°C/160°C fan and line three 20cm round cake tins with parchment paper.",
    "In a bowl, mix the butter and soft light brown sugar together until light and fluffy.",
    "Add the eggs, self-raising flour and baking powder and beat again until combined.",
    "Pour the mixture evenly into the three tins and bake for 25-30 minutes, or until a skewer inserted in the middle comes out clean.",
    "Leave the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool fully while you make the buttercream.",
    "Add the butter to a bowl and beat on its own for a few minutes to loosen and soften it.",
    "Add the icing sugar and beat again until combined.",
    "Put the caramel sauce into a small bowl and add salt to taste - you don't want to spoil it by adding too much! When it's as you like it, add half the salted caramel sauce to the buttercream and beat until fully combined.",
    "Put the first cake on a serving plate and evenly spread about 2 tablespoons of buttercream over the top.",
    "Add the second cake on top, and repeat with the buttercream.",
    "Finally, add the third and final sponge.",
    "Use a small amount of the buttercream to fill in any gaps on the sides and top and smooth over.",
    "Refrigerate the cake for 15 minutes.",
    "Once chilled, cover the top and sides of the cake with the remaining buttercream (reserve a little to pipe swirls on the cake later) and spread evenly.",
    "Using a piping bag or spoon, carefully cover the top of the cake with the remaining caramel sauce and allow it to drip over the edges of the cake. You won't need much as the caramel sauce naturally falls quite far.",
    "Chill the cake in the fridge for 15 minutes to help set the caramel.",
    "Decorate the cake by using the reserved buttercream to pipe swirls on top of the cake.",
    "Finish with some chocolate caramel sweets and sprinkles."
  ],
  "author": null
}