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": "Homemade yogurts",
  "description": "Making your own yogurt is very easy if you have a yogurt maker. You can use any milk, but raw is best.",
  "subtitle": "violet, orange flower, jasmine and aniseed",
  "ingredients": [
    {
      "section": "The violet milk",
      "ingredients": [
        "1 litre/14 pints whole milk",
        "40 g/1½ oz clean violet flowers or a few drops of violet extract"
      ]
    },
    {
      "section": "The orange flower water milk",
      "ingredients": [
        "I litre/134 pints whole milk",
        "2 tablespoons orange flower water"
      ]
    },
    {
      "section": "The aniseed milk",
      "ingredients": [
        "I litre/14 pints whole milk",
        "20 g/4 oz aniseed"
      ]
    },
    {
      "section": "The jasmine milk",
      "ingredients": [
        "1 litre/1 pints whole milk",
        "30 g/1 oz clean jasmine flowers or a few drops of jasmine extract"
      ]
    },
    {
      "section": "The yogurt",
      "ingredients": [
        "I litre/14 pints infused milk",
        "150 g/5½ oz (1 small pot) full-fat natural yogurt or I packet of yogurt cultures",
        "30 g/1 oz milk powder"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "pestle and mortar",
        "cooking thermometer",
        "8 clean, empty yogurt pots",
        "yogurt maker"
      ]
    }
  ],
  "instructions": [
    "1 The violet infusion Before making the yogurts, make the infused milk with your chosen flavouring. For the violet version, mix the violet flowers with the milk and leave it to infuse overnight in the fridge. Strain before using. If you are using violet extract, just add it to the hot milk and proceed with step 5 below.",
    "2- The orange flower water infusion Mix the milk and orange flower water together. There is no need to leave this milk to infuse overnight; you can use it to make yogurt immediately.",
    "3-The aniseed infusion Crush the aniseed in a pestle and mortar, then mix it with the milk. Leave it to infuse overnight in the fridge. Strain through a fine sieve before using.",
    "4-The jasmine infusion Wash the jasmine flowers and mix with the milk, then leave to infuse overnight in the fridge. Strain through a fine sieve before using. If you are using jasmine extract, just add it to the hot milk and proceed with step 5 below.",
    "5- Making the yogurt Put the infused milk into a saucepan and bring to the boil, then immediately take off the heat. Leave to cool to 44°C/111°F; you can speed this up by sitting the pan over a bowl of ice. Mix the yogurt or yogurt cultures with the milk powder, then whisk in the hot milk. Pour this mixture into the 8 yogurt pots, then leave to ferment in the yogurt maker for 8 hours. Once made, chill in the fridge for 3 hours before eating."
  ],
  "author": ""
}