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": "HONEY CORAL",
  "description": "A delightful and visually stunning dessert combining the creamy flavors of ginger mousse with the crunch of puffed quinoa and a refreshing ginger sorbet.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the ginger mousse",
      "ingredients": [
        "1 cup (225 g) goat milk yogurt",
        "3% tablespoons (50 g) ginger juice",
        "1 cup (250 g) whipping cream",
        "2 large (60 g) egg whites (1/4 cup)",
        "3% tablespoons (40 g) superfine sugar",
        "% cup (200 g) fromage blanc or",
        "Greek yogurt",
        "cup (80 g) Béton honey@"
      ]
    },
    {
      "section": "For the puffed black-red-white quinoa",
      "ingredients": [
        "¼ cup (50 g) black quinoa",
        "½ cup (50 g) red quinoa",
        "¼ cup (50 g) white quinoa",
        "Sunflower oil"
      ]
    },
    {
      "section": "For the ginger sorbet",
      "ingredients": [
        "1 cup (250 g) ginger juice",
        "½ cup (60 g) superfine sugar",
        "1-inch (2.5-cm) piece (30 g) fresh ginger",
        "½ cup plus 1 tablespoon (100 g) whole milk"
      ]
    },
    {
      "section": "For the quinoa tuile",
      "ingredients": [
        "2 large (100 g) eggs (½ cup plus 1 tablespoons)",
        "2 large (70 g) egg whites (½ cup plus 2 teaspoons)",
        "5 ounces (140 g) piloncillo sugar",
        "3 tablespoons (30 g) black quinoa",
        "3 tablespoons (30 g) red quinoa",
        "3 tablespoons (30 g) white quinoa"
      ]
    },
    {
      "section": "For assembly",
      "ingredients": [
        "Béton honey@"
      ]
    }
  ],
  "instructions": [
    "For the ginger mousse The previous day, mix the yogurt with the ginger juice. Whip the cream to soft peaks, then make the meringue with the egg whites and superfine sugar. Use a silicone spatula to mix the three mixtures together. Add the fromage blanc or Greek yogurt. Place on a drum sieve, then pipe the honey over unevenly from a pastry bag to create a natural curd. Refrigerate for 24 hours.",
    "For the puffed black-red-white quinoa Add the three quinoas to a saucepan with a little oil and heat to make them puff.",
    "For the ginger sorbet In a saucepan, heat ¾ cup plus 1 tablespoons (200 g) of water, the ginger juice, superfine sugar, fresh ginger, and milk to boiling, blend with an immersion blender, strain through a conical sieve, and refrigerate for about 3 hours. Churn to make the sorbet. Transfer to a cold bowl and freeze for between 12 and 24 hours, depending on use.",
    "For the quinoa tuile Preheat the oven to 360°F (180°C). Mix the eggs, egg whites, piloncillo sugar, and black-red-white quinoa in a bowl and spread the mixture over a nonstick baking sheet. Sprinkle with the puffed black-red-white quinoa (set aside a little for assembly). Bake in the oven for 8 to 10 minutes.",
    "For assembly In a bowl, pipe lines of warm honey using a pastry bag. Sprinkle with puffed black-white-red quinoa. Add a heaping tablespoon of ginger mousse. Push the ginger sorbet through a drum sieve with a spatula, turn the sieve upside down and, using a tablespoon, collect the ginger sorbet, which should have a coral-like appearance. Add a piece of quinoa tuile."
  ],
  "author": ""
}