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": "Poached vanilla pear with cassis and coffee fondant",
  "description": "This pear is served with a stunning coffee fondant that can be prepared in advance, to save time on the day you want to serve it. Make this in the autumn, when pears are in season and at their best.",
  "subtitle": "This pear is served with a stunning coffee fondant that can be prepared in advance",
  "ingredients": [
    {
      "section": "For the coffee fondant",
      "ingredients": [
        "16 g/½ oz coffee beans",
        "200 ml/7 fl oz milk",
        "3 egg yolks",
        "1 whole egg",
        "160 g/54 oz caster (superfine) sugar",
        "2½ gelatine leaves, soaked in cold water",
        "2 teaspoons pastis",
        "180 g/64 oz butter"
      ]
    },
    {
      "section": "For the poached pears",
      "ingredients": [
        "150 g/5½ oz caster (superfine) sugar",
        "1 vanilla pod (bean)",
        "150 ml/5 fl oz crème de cassis",
        "4 pears"
      ]
    },
    {
      "section": "For the vanilla tuiles",
      "ingredients": [
        "30 g/1 oz icing (confectioners') sugar",
        "30 g/1 oz butter",
        "1 vanilla pod (bean)",
        "1 egg white",
        "30 g/1 oz plain (all-purpose) flour"
      ]
    }
  ],
  "instructions": [
    "1-The coffee fondant The day before, put the crushed coffee beans in the milk and leave to infuse over-night in the fridge. The next day, mix the egg yolks, whole egg and sugar in a saucepan. Pour the infused milk through a sieve into the pan, then mix together. Cook over a gentle heat, stirring constantly, until the mixture coats the back of a spoon. Add the drained and squeezed-out gelatine leaves, stirring to dissolve. Blend, then strain through a fine sieve and add the pastis. Cover with cling film and leave to cool for 15 minutes. Add the softened butter and blend again. Pour the mixture into 4 circular moulds or pastry rings and chill for at least 2 hours.",
    "2-The poached pears In a saucepan, boil 1 litre/1% pints of water with the sugar, the vanilla pod (cut in half) and the crème de cassis. Peel and trim the pears, then halve lengthways and remove the cores. Immerse in the vanilla-cassis syrup and poach for 20 minutes. Carefully lift out the pears, then reduce the syrup a little.",
    "3-The vanilla tuiles Preheat the oven to 200°C (400°F; gas mark 6). Mix the icing sugar with the softened butter and the seeds from the vanilla pod, then mix in the egg white and flour. Spread this mixture in small tuile-shaped ovals on a baking sheet lined with baking parchment. Bake for 6 minutes. As soon as the tuiles come out of the oven, carefully peel them from the baking sheet and drape them over a rolling pin (or clean bottle), so they take on a curved shape once cool.",
    "4-Plating up Put the coffee fondants on plates. Press the back of a spoon into the surface of each one, to make a slight hollow, then sit the pears in it. Spoon over a little syrup and serve with a tuile."
  ],
  "author": ""
}