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": "EASTER DRIP CAKE",
  "description": "When I think of Easter I think of chocolate, pastel colours and all things sweet and this cake is the perfect way to\ncelebrate. The theming of the cake works so well because the beautiful colours of the buttercream perfectly complement\nthe Easter eggs and the chocolate cake, but you could bake this at any other time of year too. Think red, white and green\nfor Christmas or purple, green and orange for Halloween. The chocolate drip, the chocolate sponge and the overload of\ndecadence makes for an extraordinary celebration cake. This one always goes down so well... give it a go!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "400g unsalted butter, at room temperature",
        "400g soft light brown sugar",
        "350g self-raising flour",
        "75g cocoa powder",
        "8 eggs",
        "1 tsp vanilla extract"
      ]
    },
    {
      "section": "Buttercream",
      "ingredients": [
        "500g unsalted butter, at room temperature",
        "1kg icing sugar",
        "1 tsp vanilla extract",
        "Purple food colouring",
        "Pink food colouring",
        "White food colouring"
      ]
    },
    {
      "section": "Ganache/Decoration",
      "ingredients": [
        "75g milk chocolate",
        "75g dark chocolate",
        "150ml double cream",
        "200g sugar-coated chocolate mini eggs (I use Cadbury Mini Eggs)"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 180°C/160°C fan and line three 20cm springform cake tins with parchment paper.",
    "In a large bowl, cream the butter and sugar together until light and fluffy.",
    "Add the flour, cocoa powder, eggs and vanilla extract and beat until smooth.",
    "Divide the mixture evenly between the three tins and bake for 30 minutes - check after 25 minutes, but depending on your oven temperature, baking can take up to 35 minutes. The cakes are ready when a cocktail stick or skewer inserted into the middle comes out clean.",
    "Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool fully.",
    "In a large bowl, beat the butter for several minutes until it is really smooth and supple.",
    "Add the icing sugar a little at a time, beating after each addition to fully combine.",
    "Add the vanilla extract and beat again. If the mixture feels really stiff, add 1-2 tablespoons of boiling water.",
    "Reserve 200g of buttercream for a crumb coat.",
    "Divide the remaining buttercream between three bowls (about 430g in each).",
    "Colour one batch a light purple, one batch a light pink and the last batch white.",
    "Secure the first cake layer onto a cake board or flat plate, using a little of the buttercream to help it stick.",
    "Spread over a couple of tablespoons of purple buttercream, smoothing evenly.",
    "Add the second cake layer and repeat with the pink buttercream.",
    "Add the third and final cake layer.",
    "Using the reserved crumb coat buttercream, lightly smooth a thin coating around the edges with a small offset spatula and a cake scraper to seal any gaps and to trap crumbs so that your final icing is crumb-free.",
    "Chill in the fridge until firm for about 30 minutes.",
    "Transfer the purple buttercream to a large piping bag, cut the end off, and pipe swirls of purple buttercream around the outside of the first layer.",
    "Pipe pink buttercream swirls around the second layer and finally, pipe white swirls around and on top of the third layer.",
    "Add more buttercream than you think you need to each layer, as at the next stage some will be removed.",
    "Using a cake scraper, smooth the cake around the sides to create a flat and smooth ombre buttercream.",
    "Once smooth and the different colours look as if they are gradually blending into one another, chill in the fridge for about 30 minutes until firm.",
    "Add the milk and dark chocolate to a heatproof jug or bowl and pour over the double cream.",
    "Heat for 30 seconds in the microwave and stir well. Continue to heat in 10-second bursts, stirring every time until the ganache is smooth. Alternatively, set the bowl over a pan of simmering water (bain-marie) to melt the chocolate and cream mixture.",
    "Transfer the ganache to a small piping bag and remove the chilled cake from the fridge.",
    "Cut a small amount of the piping bag off, and pipe drips of ganache down the side of the cake, then fill in the top of the cake with ganache and spread it over evenly with a palette knife.",
    "Chill in the fridge for about 30 minutes.",
    "Pipe any remaining buttercream over the top of the chilled cake (I used my 2D closed star piping nozzle), and then decorate with chocolate mini eggs! I used whole mini eggs for decorating the top of the buttercream, then filled in the middle with some whole and some chopped mini eggs."
  ],
  "author": null
}