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": "Matcha Melon Pan Turtles",
  "description": "◄ MATCHA MELON PAN TURTLES\nIn this exciting two-episode arc, Azuma competes against Koala in the third round of the Pantasia\nGroup's Rookie Competition with a special guest judge. They are tasked to make an animal bread, and\nKoala's dragon and Azuma's turtle both look impressive. But Azuma's colleagues wonder how\nAzuma's bread turned out such a vibrant green and not browned after baking. His technique is to use a\nlower oven temperature with a longer cook time, though that can lead to a dry, tasteless bread. To\nprevent it from drying out, Azuma brushed on corn syrup before baking. He got this idea from eating a\ncandy apple when he was a child, which was juicy on the inside from the syrup coating. In the end,\nAzuma's bread was declared the \"King of Turtle Breads.\" I baked these melon pan (melon bread) at the\nsame low temperature of 150°C, or 300°F, but replaced the syrup with granulated sugar.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Matcha Soft Milk Bread",
      "ingredients": [
        "1 recipe Milk Bread from the Chocolate Cornets recipe (here; see step 1 on this page before making this recipe)",
        "2 tablespoons matcha powder"
      ]
    },
    {
      "section": "Craquelin Topping",
      "ingredients": [
        "¼ cup (55 g) unsalted butter, at room temperature",
        "½ cup (100 g) sugar, divided",
        "1 tablespoon matcha powder",
        "1 large egg",
        "1 teaspoon vanilla extract",
        "1 cup (120 g) all-purpose flour",
        "1 teaspoon baking powder",
        "Pinch salt",
        "Brown gel food coloring"
      ]
    },
    {
      "section": "For Assembly",
      "ingredients": [
        "Brown gel food coloring"
      ]
    }
  ],
  "instructions": [
    "To make the matcha soft milk bread: Follow steps 1 through 3 of the Chocolate Cornets recipe on this page, adding the 2 tablespoons matcha powder in step 2 with the dry ingredients (flour, milk powder, and salt). Four of the dough pieces will be turned into turtle bodies and the other 2 pieces will be for the turtle heads and feet. Cover the dough pieces with plastic wrap to prevent them from drying out and set aside.",
    "To make the craquelin topping: In a medium bowl, using a hand mixer with a beater attachment, cream the butter¸ ¼ cup (50 g) of the sugar, and 1 tablespoon matcha powder on medium speed until pale and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on medium-high speed until combined and fluffy, about 4 minutes. In a separate medium bowl, mix the flour, baking powder, and salt together. Add the dry ingredients to the bowl with the wet ingredients and mix on medium speed until the dough comes together, 2 to 3 minutes. Place the cookie dough on plastic wrap, seal, and form into a log. Refrigerate until firm and ready to assemble, about 30 minutes.",
    "Once the craquelin is firm, form the turtle bodies by shaping 4 pieces of dough into a ball. Slice the log of craquelin topping into 4 equal-size pieces.",
    "For the turtle shells, place a piece of craquelin topping between two pieces of parchment paper and flatten it into a circle ½ inch (3 mm) thick. Place the flattened craquelin on top of a prepared dough ball and cover it entirely. Repeat this step with the remaining craquelin pieces and dough balls. Place the remaining ½ cup (50 g) sugar in a shallow bowl and roll each turtle shell in the sugar to cover it. For the turtle-shell design, use a small knife to score the craquelin topping into a crisscross pattern, or create your own realistic turtle-shell design. Paint the scored areas brown with the brown food coloring. When finished, set the turtle shells aside.",
    "For the turtle heads and feet, combine the remaining 2 pieces of dough, then divide into 3 equal-size pieces. One piece will be used for the head and the other two for the feet. For the heads, divide the dough into 4 equal-size pieces and roll each piece into an elongated oval, 1 inch (2.5 cm) wide and narrowing into a neck. For the feet, divide the dough into 16 equal-size pieces. Roll each piece into a ball, then form each ball into a triangle. Flatten one point of each triangle to ½-inch (3 mm) thickness for the tip of the foot. With a knife, cut 3 small slits onto the flattened tip to create toes.",
    "To assemble: Place the bodies with the shells far apart from one another on a baking tray lined with parchment paper. Lay a head and 4 feet alongside each body. Adhere the head and feet to each body by adding a little bit of water at the seams and then gently pushing the dough together. Cover the melon pan with plastic wrap or a cloth, then let them rise a final time in a warm spot, until doubled in size, about 30 minutes. Preheat the oven to 300°F (150°C; gas mark 2). After they rise, use a small knife to carve a smile into the turtle heads.",
    "Bake for 12 to 15 minutes, until slightly browned and crusted. Transfer to a rack to cool completely. Once cooled, draw eyes and color in the smile on each turtle with brown food coloring."
  ],
  "author": null
}