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-mint profiteroles",
  "description": "This is an irresistible combination of choux pastry, mint ice cream and a hot chocolate-mint sauce. Here I've served the profiteroles individually, but there is nothing to stop you building an incredible centrepiece with them.",
  "subtitle": "This is an irresistible combination of choux pastry, mint ice cream and a hot chocolate-mint sauce.",
  "ingredients": [
    {
      "section": "The choux pastry",
      "ingredients": [
        "125 ml/4 fl oz milk",
        "60 g/24 oz butter",
        "1 teaspoon fine salt",
        "1 teaspoon caster (superfine) sugar",
        "70 g/2½ oz plain (all-purpose) flour",
        "2 eggs"
      ]
    },
    {
      "section": "The mint ice cream",
      "ingredients": [
        "200 ml/7 fl oz whole milk",
        "90 ml/3 fl oz double (heavy) cream",
        "10 g/½ oz milk powder",
        "2 sprigs of mint",
        "70 g/2 oz caster (superfine) sugar",
        "1 egg yolk"
      ]
    },
    {
      "section": "The chocolate mint",
      "ingredients": [
        "150 ml/5 fl oz milk",
        "50 g/14 oz caster (superfine) sugar",
        "5 g/4 oz mint leaves",
        "135 g/44 oz dark (bittersweet) chocolate"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 165°C (320°F: gas mark 2-3). Put the milk, butter, salt and sugar into a saucepan and bring to the boil, then, off the heat, add the flour all in one go.",
    "Return the pan to the heat and cook for 30 seconds, stirring constantly, to dry out the pastry. Transfer to a large bowl, then mix in the beaten eggs. Put the pastry into a piping bag and pipe small, choux-puff-sized rounds onto a baking sheet. Bake for 17 minutes, then remove from the oven and leave to cool.",
    "Heat the milk, cream and milk powder in a saucepan, then add the mint, cover and remove from the heat. Leave to infuse for 15 minutes, then strain through a fine sieve. Whisk the sugar and egg yolk together in a bowl, then pour on the mint-infused milk. Stir well, then transfer to a saucepan and heat gently, stirring constantly, until it thickens (around 82°C/180°F). Remove from the heat and strain again through a fine sieve, then pour into a bowl. Sit this bowl over a larger bowl of cold water and ice to speed up the cooling process. As soon as the mixture is good and cold, churn in an ice-cream maker according to the manufacturer's instructions.",
    "Heat the milk with the sugar in a saucepan. Remove from the heat and add the mint, then cover and leave to infuse for 15 minutes. Meawhile, grate the chocolate into a large bowl. Strain the mint-infused milk through a fine sieve onto the grated chocolate. Mix well, then keep warm, preferably in a bain-marie.",
    "Halve or open the choux puffs and use a spoon to fill them with mint ice cream, then close them up again. Put 4 profiteroles on each plate and pour over a little warm chocolate-mint sauce."
  ],
  "author": ""
}