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": "No-Bake Malt Chocolate Cheesecake",
  "description": "When I think of a cosy drink, one that makes me feel all warm and fuzzy inside, I always think of something malt-related. When I was little I\nwould have a warm malt drink on a cold wintery day, and it's now something that gives me great comfort. I love chocolate malt balls too,\nso combining these two beautiful things in a cheesecake is the perfect showstopper for any occasion and one that has found favour on\nmy blog.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "BASE",
      "ingredients": [
        "300g malted milk biscuits",
        "100g unsalted butter, melted"
      ]
    },
    {
      "section": "FILLING",
      "ingredients": [
        "150g milk chocolate",
        "150g dark chocolate",
        "500g full-fat soft cheese",
        "75g icing sugar",
        "100g malted drink powder (I use Horlicks)",
        "1 tsp vanilla extract",
        "300ml double cream"
      ]
    },
    {
      "section": "DECORATION (OPTIONAL)",
      "ingredients": [
        "150ml double cream",
        "2 tbsp icing sugar",
        "100g chocolate malt balls (I use Maltesers)"
      ]
    }
  ],
  "instructions": [
    "Blitz the biscuits to a fine crumb in a food processor, or bash with a rolling pin in a bowl.",
    "Mix the melted butter with the biscuits, then press the\nmixture into the base of a deep, 20cm springform cake tin and refrigerate while you make the filling.",
    "Melt the milk and dark chocolate together in a heatproof bowl until smooth, either in the microwave or set over a pan of just simmering water (bain-\nmarie).",
    "Leave the chocolate to cool for 5-10 minutes.",
    "In a separate bowl, add the soft cheese, icing sugar, malted drink powder and vanilla extract and whisk until smooth.",
    "Add the melted and cooled\nchocolate and whisk again until smooth.",
    "Pour in the double cream and whisk again. (Alternatively, you can whip the cream separately to soft peaks,\nand then fold through the cream cheese/chocolate mix.)",
    "Spread the mixture over the biscuit base and then return the cheesecake to the fridge to set for at least 6 hours, or preferably overnight.",
    "Once set, carefully remove the cheesecake from the tin.",
    "Whip the cream and icing sugar together and pipe onto your cheesecake in swirls.",
    "Add a chocolate malt ball to each whipped cream swirl, then sprinkle over some crushed chocolate malt balls too."
  ],
  "author": null
}