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": "SEEDED ROLLS",
  "description": "Delicious seed-infused rolls perfect for any occasion.",
  "subtitle": "Makes 10 rolls",
  "ingredients": [
    {
      "section": "For the croissant dough",
      "ingredients": [
        "7% cups (1 kg) cake flour",
        "1 large (50 g) egg (3½ tablespoons)",
        "1 tablespoon (18 g) salt",
        "½ cup (100 g) superfine sugar",
        "(45 g) cake yeast, or 5 teaspoons active dry yeast (dissolved in milk or water)",
        "1 tablespoon (20 g) honey",
        "5 tablespoons (70 g) unsalted butter, at room temperature",
        "1% cups (14 ounces/400 unsalted dry butter (84% fat content)"
      ]
    },
    {
      "section": "For the pastry cream",
      "ingredients": [
        "8 sheets (26 g powdered) gelatin",
        "3 cups (900 g) whole milk",
        "½ cup plus 1% tablespoons (100 g) whipping cream",
        "4 vanilla beans",
        "¾ cup plus 3 tablespoons (180 g) superfine sugar",
        "3 tablespoons (50 g) custard powder",
        "½ cup plus 1 tablespoon (50 g) all-purpose flour",
        "10% large (180 g) egg yolks (¾ cup)",
        "¼ cup (60 g) cocoa butter",
        "7 tablespoons (100 g) unsalted butter",
        "¼ cup (60 g) mascarpone cheese"
      ]
    },
    {
      "section": "For the seed mixture",
      "ingredients": [
        "cup (120 g) flaxseeds",
        "½ cup (90 g) sunflower seeds",
        "½ cup (70 g) pine nuts",
        "½ cup (55 g) black sesame seeds",
        "½ cup (55 g) white sesame seeds",
        "5 teaspoons (25 g) chia seeds"
      ]
    }
  ],
  "instructions": [
    "Make a croissant dough following the directions on this page, using 1¾ cups (420 g) of water.",
    "Soak the gelatin in cold water. In a saucepan, heat the milk with the cream.",
    "Halve the vanilla beans lengthwise, scrape out the seeds, and add the seeds and pods to the saucepan to infuse for 20 minutes.",
    "In a bowl, whisk the superfine sugar, custard powder, flour, and egg yolks until pale.",
    "Pass the hot milk-cream-vanilla mixture through a conical sieve, then pour it over the egg yolk mixture.",
    "Return to a clean saucepan and cook over medium heat, whisking constantly, for 2 minutes, until thick.",
    "Remove from the heat and add the cocoa butter, then the drained gelatin, butter, and finally the mascarpone.",
    "Use an immersion blender to mix, then cool rapidly in the refrigerator for about 30 minutes.",
    "Roll out the dough to a thickness of ½ inch (3.5 mm) and into a rectangle, then use an offset spatula to spread the pastry cream over the top.",
    "Mix all the seeds together.",
    "Sprinkle the seed mixture over the dough, then roll tightly into a cylinder.",
    "Freeze for 20 minutes.",
    "Cut the semifrozen cylinder into 1½-inch (4-cm) slices, place them in greased cake rings, cover with a cloth, and let rise for 2 hours at 80°F (28°C).",
    "Preheat the oven to 350°F (175°C), then bake in the oven for 15 minutes."
  ],
  "author": ""
}