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": "Caramel Hawaiian Sweet Bread Pudding",
  "description": "Fluffy Hawaiian sweet bread was created in Hawaii in the 1950s and remains a quintessential taste of the islands. This sweet bread pudding is a favorite on the buffet at Makahiki-The Bounty of the Islands restaurant. The interior of Makahiki showcases beautiful works by local artists, from paintings to glass art.",
  "subtitle": "A Disney Classic",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "5 cups 1-inch-cubed Hawaiian sweet bread",
        "11/2 cups sugar, divided",
        "1/3 cup water",
        "6 eggs",
        "3 cups whole milk",
        "2 teaspoons vanilla extract",
        "1 pinch salt",
        "1 teaspoon ground cinnamon"
      ]
    }
  ],
  "instructions": [
    "Preheat oven to 250°F.",
    "Place bread cubes in an even layer on two sheet pans.",
    "Toast bread until it feels dry and is light golden, about 15 to 25 minutes.",
    "Set aside.",
    "Combine 1 cup sugar and water in a medium saucepan over medium heat, stirring until sugar dissolves.",
    "Raise heat to medium-high and cook without stirring or touching pan until liquid caramelizes and turns dark gold.",
    "Pour caramel into a 9-inch-square baking dish, tilting dish slightly in all directions to allow caramel to coat bottom surface.",
    "Set aside.",
    "Increase oven temperature to 350°F.",
    "Whisk eggs and remaining 1/2 cup sugar together until just combined.",
    "Whisk in milk, vanilla extract, and salt until well combined and sugar dissolves.",
    "Pour mixture through a fine-mesh sieve.",
    "Set aside.",
    "Fill prepared dish with toasted bread; pour 3/4 of custard mixture over toasted bread.",
    "Press bread down with the back of a large spoon.",
    "Pour remaining custard mixture over bread.",
    "Press down again with the spoon, allowing bread to soak up liquid.",
    "Sprinkle cinnamon evenly over top.",
    "Wrap pan in aluminum foil.",
    "Slide center rack out of oven; place dish inside a larger baking pan on center rack.",
    "Fill larger pan with water until it reaches halfway up sides of baking dish.",
    "Carefully slide center rack into oven.",
    "Bake until set and a small knife inserted into the center comes out clean, about 1 hour and 15 minutes.",
    "Uncover dish and set aside to cool in water 20 minutes; run a paring knife along sides of bread pudding to loosen.",
    "Carefully invert onto serving platter and serve warm."
  ],
  "author": null
}