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": "VANILLA OPERA CAKE",
  "description": "A delicious and elegant dessert, the Vanilla Opera Cake combines rich flavors and textures that will delight your taste buds!",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the croissant dough",
      "ingredients": [
        "1½ cups (200 g) high-gluten flour",
        "1½ cups (200 g) pastry flour",
        "1½ teaspoons (8 g) salt",
        "2% tablespoons (32 g) superfine sugar",
        "(20 g) cake yeast, or 3% teaspoons active dry yeast (dissolved in milk or water)",
        "2 teaspoons (16 g) honey",
        "2 tablespoons (28 g) unsalted butter",
        "% medium (20 g) egg",
        "(1% tablespoons)",
        "½ cup (81 g) milk",
        "½ cup (81 g) water",
        "1 cup plus 1 tablespoon (8% ounces/250 g) unsalted dry butter (84% fat content)"
      ]
    },
    {
      "section": "For the flan",
      "ingredients": [
        "1% cups plus 2 tablespoons (450 g) milk",
        "1 (5 g) vanilla bean",
        "4 large (200 g) eggs",
        "(%4 cup plus 1 tablespoon) ½ cup plus 2 tablespoons (90 g) superfine sugar",
        "2% tablespoons (42 g) custard powder",
        "3% tablespoons (50 g) unsalted butter",
        "¼ teaspoon (1 g) fleur de sel"
      ]
    }
  ],
  "instructions": [
    "Put all the ingredients except the dry butter into a spiral mixer and knead for 4 minutes on the first setting and 6 to 7 minutes on the second setting.",
    "Let the dough rise at room temperature (75 to 80°F/24 to 25°C) for 15 minutes, then roll out the dough to a thickness of 3/4 inch (2 cm) and let cool in the refrigerator for 30 minutes.",
    "Work the butter in a mixer fitted with the flat beater.",
    "Place it in the middle of the dough and make a double turn, then a single turn by superimposing the dough and butter as shown on this page.",
    "Roll out the dough to a thickness of 1/4 inch (4 mm), then cut out a disk 8 inches (20 cm) in diameter.",
    "Line a 7-inch (18-cm)-diameter brioche pan with the crescent dough disk and place it in the freezer for 1 hour.",
    "In a saucepan, heat the milk and split and scraped vanilla beans.",
    "Meanwhile, mix the eggs, superfine sugar, and custard powder to whiten them.",
    "Pour the milk over it after removing the vanilla beans.",
    "Bring the mixture to a boil in the saucepan, then add the butter and fleur de sel.",
    "Use an immersion blender to blend.",
    "Remove the brioche mold from the freezer and fill it up three-quarters of the way with the flan.",
    "Return to the freezer for 2 hours.",
    "Preheat the oven to 360°F (180°C) and bake for about 25 minutes.",
    "When it is cooked, let the flan rest for 15 minutes in the mold before unmolding and eating it."
  ],
  "author": ""
}