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": "Panna Cotta with Raspberry Coulis",
  "description": "An elegant Italian dessert made with vanilla-flavored cream thickened with gelatin, featured in Crayon Shin-chan Movie 21.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "PANNA COTTA",
      "ingredients": [
        "2 teaspoons gelatin powder",
        "3 tablespoons room-temperature water",
        "2 cups (480 ml) heavy whipping cream",
        "2 tablespoons sugar",
        "Pinch salt",
        "1 teaspoon vanilla extract"
      ]
    },
    {
      "section": "RASPBERRY COULIS",
      "ingredients": [
        "1 cup (125 g) raspberries, plus 12 for serving",
        "Zest and juice of 1 lemon",
        "1 tablespoon sugar",
        "Pinch salt",
        "Fresh mint leaves, to taste, plus 6 small leaves for serving"
      ]
    }
  ],
  "instructions": [
    "To make the vanilla panna cotta: In a small bowl, add the gelatin powder to the room-temperature water and stir to combine and hydrate the gelatin.",
    "In a medium saucepan, bring the heavy cream, 2½ tablespoons sugar, and pinch of salt to a simmer over medium heat. Remove from the heat, add the hydrated gelatin, and stir until dissolved. Strain the mixture with a fine-mesh strainer into a vessel with a spout. Add the vanilla extract and stir.",
    "Lay a small cloth towel in a deep baking dish to prevent the ramekins from moving around. Place the ramekins on top of the towel, then pour the mixture into the ramekins, leaving 4 inch (6 mm) at the top. Let set in the refrigerator until firm, at least 4 hours, or overnight.",
    "When the panna cotta is set, make the raspberry coulis: In a small saucepan, mix the raspberries, lemon zest and juice, 1 tablespoon sugar, and pinch of salt together. Turn the heat to medium and crush the raspberries to release their juices. Cook, stirring occasionally, for 10 minutes, or until the raspberries are soft and almost melted.",
    "Remove from the heat and carefully transfer to a blender, or use an immersion blender, along with some mint leaves. Once the mixture is cooled, about 10 minutes, pulse until smooth, then press the mixture through a fine-mesh strainer into a bowl.",
    "To serve: Place some warm water in a bowl and gently dip the bottom of each ramekin in the water for a few seconds. Wipe off the water with a cloth or paper towel, then hold a serving plate over the top, flip upside down, and remove the ramekin. Draw a line across the top of each panna cotta with the raspberry coulis and top with a small mint leaf. Scatter 2 raspberries on each plate."
  ],
  "author": null
}