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": "FROZEN SOUFFLÉ",
  "description": "Un soufflé glacé onctueux à base d'orange qui séduit par sa légèreté et sa fraîcheur, parfait pour terminer un repas en beauté.",
  "subtitle": "with Orange",
  "ingredients": [
    {
      "section": "ORANGE MARMALADE",
      "ingredients": [
        "375G 13.23 OUNCES ORANGES (ABOUT 2 1/2 MEDIUM)",
        "165G 5.82 OUNCES (3/4 CUP PLUS 4G 3 3/4 TEASPOONS) SUGAR",
        "100ML 1/3 CUP PLUS 1 TABLESPOON LEMON JUICE",
        "0.14 OUNCE PECTIN NH"
      ]
    },
    {
      "section": "SOUFFLE BATTER",
      "ingredients": [
        "350ML 1 1/2 CUPS ORANGE JUICE",
        "50ML 3 1/2 TABLESPOONS LEMON JUICE",
        "200G 7 OUNCES (3/4 CUP PLUS 4 TEASPOONS) EGG YOLKS (ABOUT 11-12 LARGE), RESERVE 5 WHITES",
        "150G 5.29 OUNCES (3/4 CUP) SUGAR",
        "300G 10.58 OUNCES (1 1/4 CUPS) LIGHT CREAM",
        "18G 0.63 OUNCE (3 TABLESPOONS) ORANGE ZEST",
        "150G 5.29 OUNCES (1/2 CUP PLUS 2 TABLESPOONS) EGG WHITES (ABOUT 4-5 LARGE)",
        "250G 8.82 OUNCES (3/4 CUP) ORANGE MARMALADE",
        "30ML 2 TABLESPOONS COINTREAU"
      ]
    },
    {
      "section": "JOCONDE SPONGE CAKE",
      "ingredients": [
        "70G 2.47 OUNCES (3/4 CUP) ALMOND MEAL (GROUND ALMONDS)",
        "70G 2.47 OUNCES (1/2 CUP PLUS 1 TABLESPOON) CONFECTIONERS' SUGAR",
        "90G 3.17 OUNCES (1/3 CUP PLUS 1/2 TABLESPOON) EGGS (ABOUT 1-2 LARGE)",
        "60G 2.12 OUNCES (1/4 CUP) EGG WHITES (ABOUT 2 LARGE)",
        "10G 0.35 OUNCE (2 1/2 TEASPOONS) SUGAR",
        "20G 0.71 OUNCE (2 1/2 TABLESPOONS) FLOUR",
        "12G 0.42 OUNCE (2 1/2 TEASPOONS) BUTTER, MELTED"
      ]
    },
    {
      "section": "SEMI-CANDIED ORANGE ZEST",
      "ingredients": [
        "3 ORANGES",
        "400ML 1 2/3 CUPS ORANGE JUICE",
        "100G 3.53 OUNCES (1/2 CUP) SUGAR",
        "100ML 1/3 CUP PLUS 1 TABLESPOON COINTREAU"
      ]
    },
    {
      "section": "FINISHING",
      "ingredients": [
        "ORANGE MARMALADE",
        "COINTREAU FOR DRIZZLING"
      ]
    }
  ],
  "instructions": [
    "MAKE THE ORANGE MARMALADE",
    "Peel the oranges, place them whole in a saucepan of water, and bring to a boil.",
    "Drain the oranges and cut into disks.",
    "Put the orange disks into a saucepan, add 150g - 5.29 ounces (3/4 cup) of the sugar and the lemon juice, cover with a lid, and cook until the slices are translucent.",
    "Break them up a little with a handheld blender, add the pectin mixed with 15g - 0.53 ounce (3 3/4 teaspoons) sugar, and bring to a boil for 1 minute.",
    "Transfer to a dish, cover with plastic wrap in direct contact with the marmalade, and set aside* in the refrigerator.",
    "MAKE THE SOUFFLÉ BATTER",
    "Reduce the orange juice by half in a saucepan.",
    "Add the lemon juice, egg yolks, and 100g - 3.53 ounces (1/2 cup) sugar.",
    "Cook over a bain-marie until the temperature of the mixture reaches 84°C - 183°F.",
    "Let the batter cool and then refrigerate.",
    "Put the cream into a bowl, add the orange zest, and whip.",
    "Beat the egg whites into a meringue, stiffening with the remaining sugar.",
    "Take the batter out of the refrigerator, add the marmalade and Cointreau, and stir.",
    "Finally, add the whipped cream and meringue, and refrigerate.",
    "MAKE THE JOCONDE SPONGE CAKE",
    "Preheat the oven to 220°C - 425°F (gas mark 7).",
    "In a bowl, mix the almond meal and confectioners' sugar.",
    "Gradually add the eggs while mixing, then beat well.",
    "Beat the egg whites with the sugar.",
    "Fold them into the almond meal-egg mixture by hand, while sprinkling in the flour, then add the butter.",
    "Spread the batter out over a 30 x 40cm - 11 3/4 x 15 1/2 inch baking pan and bake for 5-6 minutes.",
    "MAKE THE SEMI-CANDIED ORANGE ZEST",
    "Wash the oranges and zest them with a vegetable peeler*.",
    "Julienne* the zest.",
    "Blanch the zest in boiling water, and peel, supreme, and section (segment) the oranges; set aside* for finishing.",
    "Pour the orange juice with the sugar into a saucepan, bring to a boil to make a syrup, and add the zest.",
    "Cover the pan with a lid and simmer the zest until it turns translucent, about 10 minutes.",
    "Remove the lid and reduce the syrup.",
    "FINISHING",
    "Fill four 150ml - 2/3-cup ramekins (9cm - 3 1/2 inch) to the top with the soufflé batter.",
    "Insert a plastic tube into the center, place in the freezer, and let set for at least 4 hours.",
    "Spread the marmalade over the sponge.",
    "Cut the sponge into 10cm - 4 inch-wide strips and roll them up.",
    "When the soufflés are well frozen, carefully remove the tubes and replace each with a sponge roll cut to the height of the soufflé.",
    "Carefully arrange a few pieces of semi-candied zest over the top of the soufflés.",
    "Drizzle with a little Cointreau and decorate with a few orange sections.",
    "Serve the rest of the zest and sections separately."
  ],
  "author": "BENOIT"
}