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": "Pumpkin Marshmallows",
  "description": null,
  "subtitle": "100 1 inch squares",
  "ingredients": [
    {
      "section": "Ingredients",
      "ingredients": [
        "3 (.25 ounce) envelopes unflavored gelatin",
        "½ cup cold water",
        "2 cups white sugar",
        "½ cup light corn syrup",
        "1/4 cup water",
        "½ cup pumpkin puree",
        "1 teaspoon ground cinnamon",
        "1 teaspoon ground ginger",
        "1/4 teaspoon ground nutmeg",
        "1/4 teaspoon ground allspice",
        "1/4 teaspoon salt",
        "3 drops orange food coloring",
        "1/4 cup unsweetened cocoa powder",
        "1/4 cup cornstarch",
        "1/4 cup confectioners' sugar"
      ]
    }
  ],
  "instructions": [
    "Step 1\nLine a 9x13 inch pan with plastic wrap and spray it lightly and uniformly with cooking spray. Set aside. Pour\nthe 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 10 minutes.",
    "Step 2\nCombine the white sugar, corn syrup, and 1/4 cup water in a saucepan. Bring to a boil over medium-high heat.\nDo not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount\nof syrup dropped into cold water forms a rigid ball. Meanwhile, combine the pumpkin puree, cinnamon, ginger,\nnutmeg, and allspice. Mix well.",
    "Step 3\nAttach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed.\nCarefully pour the boiling sugar syrup in a steady stream down the side of the mixing bowl. Increase the mixer\nto medium-high speed and add the salt. Mix until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape\ndown the sides of the bowl occasionally using a rubber spatula.",
    "Step 4\nRemove the bowl from the mixer and fold in the pumpkin mixture until combined. Add food coloring, if\ndesired, for a deeper orange color. Return the bowl to the mixer and beat on medium-high speed about 3\nminutes longer. Dip a spatula into the marshmallow mixture: the mixture should form a more-or-less\ncontinuous ribbon off the spatula into the bowl.",
    "Step 5\nPour the mixture into the prepared pan so that it is an even depth. Let the mixture set at room temperature for at\nleast 8 hours or overnight.",
    "Step 6\nSift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. When the marshmallows have set,\nturn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in the\ncocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). Marshmallows are best\nserved fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer\nfor a month. If you store the marshmallows, re-roll them in the cocoa mixture before serving."
  ],
  "author": null
}