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": "WHITE CHOCOLATE & RASPBERRY TART",
  "description": "Every year I go fruit picking at a local farm, as nothing can beat a freshly grown piece of fruit at the peak of the season. Usually it's strawberries, but these days I often end up with an abundance of raspberries and naturally that classic combination of white chocolate and raspberry screamed out to me again! We all know I am completely obsessed with it (and from the reactions to this recipe on the blog it seems you are too) but I just can't stop! This no-bake dessert is indulgent, sweet and rich - and the perfect dinner party dessert.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "BISCUIT CRUST",
      "ingredients": [
        "300g digestive biscuits",
        "150g unsalted butter, melted"
      ]
    },
    {
      "section": "RASPBERRY COULIS",
      "ingredients": [
        "100g raspberries",
        "1 tbsp caster sugar",
        "2 tbsp water"
      ]
    },
    {
      "section": "WHITE CHOCOLATE FILLING",
      "ingredients": [
        "600g white chocolate, broken into pieces",
        "25g unsalted butter",
        "250ml double cream"
      ]
    },
    {
      "section": "DECORATION",
      "ingredients": [
        "100g fresh raspberries",
        "5g freeze-dried raspberries"
      ]
    }
  ],
  "instructions": [
    "BISCUIT CRUST:",
    "Blitz the digestive biscuits in a food processor to a fine crumb or bash the biscuits in a bowl with a rolling pin.",
    "Add the melted butter and mix together until combined.",
    "Spread onto the base and sides of an 23cm loose-bottomed tart tin.",
    "I usually start on the sides, and then cover the bottom last to make sure it's a secure biscuit case.",
    "Set aside while you make the coulis and filling.",
    "RASPBERRY COULIS:",
    "Put the raspberries, sugar and water into a pan and place over a low-medium heat until the fruit starts to break down and soften.",
    "After 3-4 minutes, remove from the heat and use a hand-held blender to purée to a liquid.",
    "Pass the coulis through a sieve to remove the seeds and let the mixture cool.",
    "WHITE CHOCOLATE FILLING:",
    "Put the white chocolate and butter into a large bowl.",
    "Pour the cream into a small pan and heat until just before it starts to boil.",
    "Pour onto the chocolate and butter and leave to sit for 5 minutes, then whisk the mixture until it is smooth and combined.",
    "any lumps of chocolate remain, return the mixture back to the pan and heat over a low heat until smooth.",
    "Pour the filling into the tart case, dollop in half of the raspberry coulis and swirl the mixture together.",
    "Chill the tart in the fridge for a couple of hours until set.",
    "DECORATION:",
    "When you are ready to serve, decorate the tart with some fresh and freeze-dried raspberries and serve with the remaining coulis."
  ],
  "author": null
}