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": "STAR PALMIER",
  "description": "A delightful and flaky pastry treat that is perfect for any occasion. These palm-shaped pastries are made with a buttery puff pastry that is both light and crisp.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the puff pastry dough",
      "ingredients": [
        "1½ cups (12 ounces/330 g) unsalted dry butter (84% fat content)",
        "1 cup plus 2 tablespoons (135 g) pastry flour",
        "½ cup packed (100 g) brown sugar",
        "3½ ounces (100 g) piloncillo sugar"
      ]
    },
    {
      "section": "Water dough (détrempe)",
      "ingredients": [
        "2 teaspoons (12 g) salt",
        "% teaspoon (3 g) distilled white vinegar",
        "7 tablespoons (100 g) unsalted butter, softened",
        "2% cups (315 g) pastry flour"
      ]
    }
  ],
  "instructions": [
    "In an electric stand mixer fitted with a flat beater attachment, beat the butter with the flour for about 10 minutes.",
    "Using a rolling pin, roll out the beurre manié to make a 16 by 45-inch (40 by 115-cm) rectangle that is ¾ inch (10 mm) thick.",
    "In an electric stand mixer fitted with a dough hook, make the détrempe by mixing ½ cup (130 g) of water with the salt, vinegar, butter, and flour for about 15 minutes, until a smooth dough forms.",
    "Roll out the détrempe to a thickness of ¾ inch (10 mm), making a 15-inch (38-cm) square.",
    "Place the détrempe in the middle of the beurre manié, then fold over each edge to encase the détrempe.",
    "Make the dough with four simple turns. Start by rolling out the dough, then fold it over on itself to make the first turn.",
    "Refrigerate for 1 hour.",
    "Repeat this process a second time.",
    "Then make the next two turns, sprinkling the dough with a mixture of brown sugar and piloncillo sugar each time.",
    "Make sure to refrigerate for 1 hour between each turn.",
    "Using a rolling pin, roll out the dough to a thickness of ½ inch (4 mm).",
    "Preheat the oven to 360°F (180°C).",
    "Cut 5% by 3-inch (14 by 7.5-cm) strips of the puff pastry dough.",
    "Twist each strip once, then place them overlaying side by side to form circle, and pinch together in the center.",
    "Place in a round nonstick cake pan.",
    "Bake in the oven for 20 minutes.",
    "Remove from the oven and let cool on a rack."
  ],
  "author": ""
}