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": "Raspberry shortbread biscuits",
  "description": "I used to eat these for breakfast when I was a child in Valence, and now they are a great excuse for me to share my way of making jam with you.",
  "subtitle": "A delightful treat that combines homemade raspberry jam and sweet shortbread.",
  "ingredients": [
    {
      "section": "The raspberry jam",
      "ingredients": [
        "300 g/10 oz raspberries",
        "200 g/7 oz caster (superfine) sugar"
      ]
    },
    {
      "section": "The sweet shortbread",
      "ingredients": [
        "60 g/24 oz butter",
        "150 g/5½½ oz plain (all-purpose) flour",
        "50 g/14 oz icing (confectioners') sugar",
        "I tablespoon vanilla sugar",
        "2 egg yolks"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "icing (confectioners') sugar"
      ]
    }
  ],
  "instructions": [
    "1 The raspberry jam",
    "Mix the raspberries and sugar together in a non-metallic bowl, then leave to marinate for 24 hours in the fridge. The next day, tip the mixture into a saucepan and cook over a fairly high heat to preserve the colour of the fruit. Boil for 4-5 minutes, stirring often to prevent the jam from sticking, then take off the heat and leave to set somewhere cool.",
    "2-The sweet shortbread dough",
    "Dice the butter and place in a large bowl with the flour, icing sugar and vanilla sugar. Mix by hand until you have a crumbly dough, then add the egg yolks and mix to a smooth dough. Wrap in cling film and chill for 2 hours.",
    "3-The shortbread biscuits",
    "Preheat the oven to 150°C (300°F: gas mark 2). Roll out the dough to a thickness of 2 mm/ in, then use the larger pastry cutter to cut out circles. Put half of them onto a baking sheet lined with baking parchment. Using the smaller pastry cutter, cut holes in the middle of the other circles to make rings, and lay these on the lined baking sheet too. Bake for about 15 minutes, or until golden. Remove from the oven and leave to cool.",
    "4-Finishing off",
    "Spread a thin layer of raspberry jam over each whole shortbread, then cover with a shortbread ring and press gently together. Dust with icing sugar and serve."
  ],
  "author": ""
}