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": "Pink Lamingtons",
  "description": "Scrumptiously soft and fluffy sponge cake, dipped in jelly and coated in desiccated coconut, these pretty pink sponge squares are something I make every Eid to share with family and friends. You can dress them up with a bit of buttercream and a cheeky dollop of jam or have them just as they are.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Ingredients",
      "ingredients": [
        "225g butter or margarine at room temperature",
        "225g caster sugar",
        "4 eggs, beaten",
        "1 teaspoon vanilla extract",
        "225g self-raising flour",
        "1 teaspoon baking powder",
        "3 tablespoons milk",
        "200g desiccated coconut",
        "raspberry jam, for filling"
      ]
    },
    {
      "section": "JELLY ICING",
      "ingredients": [
        "70g raspberry or strawberry jelly crystals (I recommend Ahmed Foods brand)",
        "400ml boiling water (or as much needed to create the consistency of single cream)",
        "2 tablespoons icing sugar"
      ]
    },
    {
      "section": "BUTTERCREAM",
      "ingredients": [
        "150g butter at room temperature",
        "300g icing sugar",
        "½ teaspoon vanilla extract",
        "1 tablespoon milk (optional)"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 160°C (gas mark 3) and grease and line a 20cm square cake tin with baking paper.",
    "Cream the butter and sugar together in a bowl until light and fluffy using an electric hand whisk or wooden spoon.",
    "Beat in the eggs and stir in the vanilla extract.",
    "Fold in the flour and baking powder using a large metal spoon, then add the milk to create a smooth batter, taking care not to overmix.",
    "Transfer the mixture to the prepared cake tin and gently spread out with a spatula.",
    "Cook in the oven for 25-30 minutes until golden brown and coming away from the edges of the tin. A skewer inserted into the middle should come out clean.",
    "Set aside to cool in the tin for 5 minutes, then turn out, peel off the paper and transfer to a wire rack to cool completely.",
    "For the jelly icing, dissolve the jelly crystals by gradually adding boiling water in a shallow bowl until it reaches the consistency of single cream. Then add the icing sugar and stir until dissolved.",
    "Place the desiccated coconut in another shallow bowl.",
    "Cut the cake into 4cm squares and dip each piece into the jelly icing to cover, then toss in the coconut to coat.",
    "Place the coated cakes on a wire rack over a tray to allow any excess icing to drip away and leave to set.",
    "For the buttercream, beat all the ingredients together for 3-4 minutes until soft and creamy, adding the milk if the buttercream is too thick.",
    "Place the buttercream in a piping bag fitted with a star nozzle.",
    "Cut the lamingtons in half, spread with a layer of raspberry jam, pipe buttercream on top and sandwich them back together.",
    "Store in an airtight container for up to 2-3 days at room temperature or a week in the fridge."
  ],
  "author": null
}