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": "Chocolate Cheesecake Doughnuts",
  "description": "Why not combine several of my favourite things in one bake? Doughnuts, chocolate and cheesecake come together to create an\nabsolutely indulgent creation: soft chocolate-flavoured doughnut filled with vanilla cheesecake and coated in sugar. You will struggle to\nonly eat one of these as they are totally heavenly and can easily be customised to whatever flavours you prefer!",
  "subtitle": "Why not combine several of my favourite things in one bake? Doughnuts, chocolate and cheesecake come together to create an absolutely indulgent creation: soft chocolate-flavoured doughnut filled with vanilla cheesecake and coated in sugar. You will struggle to only eat one of these as they are totally heavenly and can easily be customised to whatever flavours you prefer!",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "200g strong white bread flour, plus extra for dusting",
        "25g cocoa powder",
        "25g caster sugar",
        "Pinch of salt",
        "7g dried yeast",
        "35g chilled unsalted butter, cubed",
        "100ml full-fat milk",
        "½ tsp vanilla extract",
        "1 egg",
        "2 litres sunflower oil, for frying"
      ]
    },
    {
      "section": "COATING",
      "ingredients": [
        "100g caster sugar"
      ]
    },
    {
      "section": "FILLING",
      "ingredients": [
        "150g full-fat soft cheese",
        "25g icing or caster sugar",
        "75ml double cream",
        "½ tsp vanilla extract"
      ]
    }
  ],
  "instructions": [
    "Sift the flour and cocoa powder into a large bowl, add the caster sugar, salt and yeast and mix together.",
    "With your fingertips, rub the butter into the mixture until it resembles breadcrumbs.",
    "Gently heat the milk until warm but not piping hot, it should just be starting to steam.",
    "Pour the warm milk, vanilla extract and egg into the dry ingredients and mix with a spatula to bring it together.",
    "Knead the dough together for 5-7 minutes - it will be sticky at first, but it will soon come together.",
    "Once kneaded, it will be springy to touch, and not sticky.",
    "Transfer the dough to a clean, lightly oiled bowl, cover with clingfilm and set aside to rise for 1-2 hours, or until doubled in size.",
    "Once the dough has risen, take it out of the bowl and knock the dough back by kneading briefly.",
    "Split the mixture evenly into 6-7 pieces, then roll into balls on a work surface until smooth.",
    "Line a baking tray with parchment paper, lightly dust with flour and then arrange the doughnuts on the tray.",
    "Loosely cover with a lightly oiled piece of clingfilm and leave to prove again for 30-60 minutes, or until doubled in size.",
    "Pour the oil into a wide, high-sided pan to a depth of about 5cm and heat to 170°C - test this with a thermometer.",
    "Carefully lower the doughnuts into the hot oil with a slotted spoon, two at a time, and fry for 1-2 minutes on each side, until the doughnuts turn a nice golden colour.",
    "If they are browning too quickly, remove the pan from the heat.",
    "Once the doughnuts are golden all over, carefully remove from the oil and drain on some kitchen paper.",
    "Pour the caster sugar into a bowl and carefully turn each doughnut in the sugar until coated.",
    "Leave the doughnuts to cool on a tray while you make the filling.",
    "Put all the filling ingredients in a bowl and whisk together until smooth and thick, then transfer to a disposable piping bag.",
    "Use a knife to pierce a small hole in the side of each doughnut, then snip off a small amount of the end of the piping bag.",
    "Start piping the cheesecake mixture into the doughnuts - you will feel the doughnut get heavier, and when it's full the mixture will reach the hole.",
    "Repeat until all the doughnuts are filled.",
    "Enjoy!"
  ],
  "author": null
}