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": "VALENTINE'S BARK",
  "description": "As I have mentioned before, I often give food as homemade gifts - it's the thought that goes into your baking that counts\nand the fact that you spent time making them. This tasty chocolate Valentine's Bark can be customised depending on who\nyou are giving it to and their preferences and is so easy to make. I used a base mix of white chocolate, tinting some pink\nwith an oil-based food colouring (non oil-based food colouring can cause the chocolate to split). You could even take it up\na notch by using ruby chocolate instead for a glorious pop of pink. I used all things Valentine-coloured to decorate my\nbark, but you can switch it up for other celebratory times of year such as Christmas or Easter. Break the bark into large\nshards and package up in treat bags tied with ribbon or little boxes for extra cuteness.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "300g white chocolate",
        "¼ tsp oil-based pink food colouring",
        "25g mini marshmallows",
        "75g red/pink sugar-coated chocolate\nbeans (I use Smarties)",
        "10g freeze-dried raspberries",
        "75g red/pink sweets"
      ]
    }
  ],
  "instructions": [
    "Line a large rectangular baking tray (23 × 33cm) with parchment paper.",
    "In a small heatproof bowl, break the white chocolate into pieces and melt in the\nmicrowave in short bursts or over a pan of simmering water (bain-marie) until smooth.",
    "Pour 100g of the melted white chocolate into a separate bowl and mix in the oil-based\npink food colouring until combined.",
    "Pour the remaining melted white chocolate into the tray and spread out evenly to about\n1cm thick.",
    "Drizzle the pink chocolate over the top and use the end of a cake skewer to\nswirl the chocolate together, creating a marbled pattern.",
    "Scatter over the mini marshmallows, red/pink sugar-coated chocolate beans, freeze-\ndried raspberries and other red/pink sweets and chill in the fridge for 2 hours until set.",
    "Cut or break into around 15 shards and enjoy."
  ],
  "author": null
}