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": "PRALINE SUCCESS",
  "description": "A delightful and intricate dessert, mastering praline will impress your guests and tantalize your taste buds.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the pastry cream",
      "ingredients": [
        "½ cup plus 2 teaspoons (90 g) whole milk",
        "2 teaspoons (10 g) whipping cream",
        "1 large (18 g) egg yolk",
        "(4 teaspoons)",
        "1% tablespoons (18 g) superfine sugar",
        "1 teaspoon (5 g) custard powder",
        "2 teaspoons (5 g) all-purpose flour",
        "1½ teaspoons (6 g) cocoa butter",
        "2 sheets (6 g powdered) gelatin",
        "2 teaspoons (10 g) unsalted butter",
        "1½ teaspoons (6 g) mascarpone cheese"
      ]
    },
    {
      "section": "For the French buttercream",
      "ingredients": [
        "½ cup plus 2 teaspoons (90 g) whole milk",
        "½ cup plus 2 tablespoons (90 g) superfine sugar",
        "(1) 4 large (70 g) egg yolks (½ cup plus % tablespoon)",
        "1% cups (3% sticks/400 g) unsalted butter",
        "½ cup plus 1% tablespoons (115 g) superfine sugar",
        "(2) 1% large (55 g) egg whites",
        "(3% tablespoons)"
      ]
    },
    {
      "section": "For the hazelnut praline",
      "ingredients": [
        "cup (100 g) hazelnuts",
        "2% tablespoons (30 g) superfine sugar",
        "% teaspoon (2 g) fleur de sel",
        "½ cup (70 g) cocoa butter",
        "1½ cups (70 g) feuilletine flakes"
      ]
    },
    {
      "section": "For the hazelnut praline cream",
      "ingredients": [
        "½ cup plus 1 tablespoon (150 g) pastry cream",
        "2 tablespoons (30 g) hazelnut praline",
        "½ cup plus 1 tablespoon (150 g) buttercream"
      ]
    },
    {
      "section": "For the meringue",
      "ingredients": [
        "6 large (200 g) egg whites (% cup plus 1 tablespoon)",
        "¾ cup plus 3 tablespoons (180 g) superfine sugar",
        "1½ cups (200 g) confectioners' sugar"
      ]
    },
    {
      "section": "For the toasted hazelnuts",
      "ingredients": [
        "¾ cup (100 g) whole hazelnuts"
      ]
    },
    {
      "section": "For the assembly",
      "ingredients": [
        "½ cup (50 g) whole hazelnuts"
      ]
    }
  ],
  "instructions": [
    "Make a pastry cream following the directions on this page.",
    "Make a French buttercream following the directions on this page.",
    "Make a hazelnut praline following the directions on this page.",
    "For the praline cream: In an electric stand mixer fitted with a flat beater attachment, beat the pastry cream until smooth, then add the hazelnut praline. In a separate bowl, whip the buttercream until smooth. Gently combine with the first mixture. Set aside in a gastronorm pan and refrigerate for 1 hour.",
    "For the meringue: Make a meringue following the directions on this page, but without the cocoa powder. Pipe cylinders of different lengths using a no. 18 plain tip.",
    "For the toasted hazelnuts: Preheat the oven to 200°F (150°C), put the hazelnuts onto a baking sheet, and bake in the oven for 15 minutes.",
    "For assembly: Pipe five cylinders of praline cream. Place a meringue cylinder between each praline cream cylinder. Garnish with hazelnut praline between each cylinder. Dust with a little grated hazelnut. Add a couple of toasted hazelnut pieces and skins."
  ],
  "author": ""
}