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": "STICKY CARAMEL PECAN ROLLS",
  "description": null,
  "subtitle": "A batch of sticky caramel pecan rolls... honestly, what could be better? Homemade caramel sauce with fresh and light rolls stuffed with a brown sugar pecan filling! They are gooey, cosy and delicious in every bite.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "300g strong white bread flour, plus extra for dusting",
        "7g dried yeast",
        "35g caster sugar",
        "45g chilled unsalted butter, cubed",
        "150ml full-fat milk",
        "½ tsp vanilla extract",
        "1 egg"
      ]
    },
    {
      "section": "CARAMEL SAUCE",
      "ingredients": [
        "175g soft light brown sugar",
        "100g unsalted butter",
        "½ tsp vanilla extract",
        "75ml double cream"
      ]
    },
    {
      "section": "FILLING",
      "ingredients": [
        "25g unsalted butter, melted",
        "50g soft light brown sugar",
        "125g pecans, chopped"
      ]
    }
  ],
  "instructions": [
    "Sift the flour into a large bowl, add the caster sugar and dried yeast and mix together.",
    "Rub the butter into the mixture until it resembles breadcrumbs.",
    "Gently heat the full-fat milk in a small pan until warm but not piping hot - it should just be starting to steam.",
    "Mix the warm milk, vanilla extract and egg into the dry ingredients.",
    "Knead the dough together for 5-7 minutes - it will be sticky at first, but it will soon come together.",
    "Once kneaded, it will be springy to touch, and not sticky.",
    "Transfer the dough to a clean, lightly oiled bowl, cover the top of the bowl with clingfilm and let the dough rise for 1-2 hours, or until doubled in size.",
    "While the dough is proving, make the caramel sauce.",
    "Add all of the sauce ingredients to a medium pan and melt over a medium heat, stirring until it reaches a dark brown colour and the mixture is smooth.",
    "Leave the caramel to cool.",
    "Once the dough has risen, transfer to a lightly floured work surface, and roll out to a rectangle about 30 x 20cm.",
    "Gently brush the surface with the melted butter.",
    "Sprinkle over the soft light brown sugar and the chopped pecans.",
    "Roll the dough up quite tightly from long side to long side, then cut this evenly into 6-8 pieces.",
    "Pour the caramel sauce into a small baking dish about 20cm square.",
    "Evenly arrange the pecan buns on top of the sauce, leaving space in between the buns for them to grow.",
    "Cover the dish with clingfilm, and let them rise for another hour or so.",
    "By the end, they should all be touching.",
    "Towards the end of this second prove, preheat the oven to 180°C/160°C fan.",
    "Bake for about 20-25 minutes until golden brown and cooked through and the caramel sauce is bubbling up.",
    "Once out of the oven, either serve from the dish and scoop up the caramel sauce, or turn the buns out onto a new serving dish (so that the caramel bottom becomes the top) and have the caramel sauce on top."
  ],
  "author": null
}