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": "Siberia Sponge Cake",
  "description": "Inspired by Studio Ghibli's 'The Wind Rises,' this Siberia Sponge Cake replicates the treat enjoyed by Jiro Horikoshi.  A layered delight of Japanese Castella cake and red bean jelly, this dessert offers a taste of pre-World War II Japan.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Red Bean Paste",
      "ingredients": [
        "1 cup (200 g) dried red beans (also called adzuki beans)",
        "½ cup (100 g) sugar",
        "½ teaspoon salt"
      ]
    },
    {
      "section": "Japanese Castella Cake",
      "ingredients": [
        "1½ tablespoons honey",
        "2 tablespoons canola oil (or any neutral oil)",
        "1 teaspoon vanilla extract",
        "6 large egg yolks",
        "¾ cup (135 g) sugar, divided",
        "1 cup (130 g) cake flour",
        "Pinch salt",
        "4 large egg whites",
        "Oil, for greasing"
      ]
    },
    {
      "section": "Red Bean Jelly",
      "ingredients": [
        "¾ cup (165 ml) water",
        "2 teaspoons agar-agar powder"
      ]
    },
    {
      "section": "For Serving",
      "ingredients": [
        "Prepared hot green tea"
      ]
    }
  ],
  "instructions": [
    "To make the red bean paste: Put the dried red beans into a medium saucepan. Add enough water to submerge the beans, about four times the amount of beans, bring to a boil over medium-high heat, then boil for 5 minutes. Drain the beans, then rinse in the strainer with clean running water. Rinse the saucepan with fresh water and add the beans back in. Add more water to submerge again, about four times their amount. Bring to a boil once more over medium-high heat, then reduce the heat to medium and cover with a lid. Cook the beans until soft, between 1 hour and 30 minutes to 2 hours. Add the ½ cup (100 g) sugar and ½ teaspoon salt to the pan, mix, and cook until the water is fully evaporated, about 30 minutes, stirring occasionally. Remove from the heat.",
    "Carefully transfer the hot beans to a blender, or use an immersion blender, and blend into a smooth paste. (Optional but recommended: Strain the blended mixture through a fine-mesh strainer to get a more visually appealing jelly filling layer.)",
    "While the beans cook, make the Japanese castella cake: Preheat the oven to 350°F (175°C; gas mark 4). (It is essential to preheat the oven for a long time to ensure the oven is hot enough when ready to bake.) Line the sides and bottom of the two 7-inch (18 cm) square cake pans with parchment paper and set aside.",
    "In a small heatproof bowl, stir together the honey, canola oil, and vanilla, then microwave until warm, about 30 seconds. In a large bowl, combine the egg yolks and ½ cup (67 g) of the sugar. Using a hand mixer with a whisk attachment, mix on high speed until fluffed, doubled in volume, and ribbons are left in the batter while mixing, 5 to 6 minutes. Add the warmed honey mixture to the egg yolk mixture and combine on low speed until fully combined. Add the cake flour and salt and fold in to fully incorporate.",
    "Add the egg whites to a separate large bowl. Using the hand mixer with a clean, dry whisk attachment, whip the egg whites and remaining ½ cup (68 g) sugar on low speed, gradually increasing to medium high-speed, until stiff peaks form, about 5 minutes.",
    "Add one-third of the egg white mixture to the egg yolk mixture and fully combine using the hand mixer with the whisk attachment on low speed until just incorporated. Add another third of the egg whites to the egg yolks and gently combine by folding with a spatula. Add the last third of egg whites and combine again by folding with the spatula. Divide the batter between the prepared baking pans by pouring it from 10 inches (25 cm) above the pans to prevent large air bubbles. Tap the pans a few times on a surface to pop any air bubbles on top.",
    "Place the pans in the preheated oven, then reduce the oven temperature to 300°F (150°C; gas mark 2) and bake for 30 to 35, until the tops are golden brown and a toothpick inserted into the centers comes out clean.",
    "While the cakes are baking, prepare two pieces of parchment paper that are large enough to cover the tops of the cakes and lightly brush one side of each piece with oil.",
    "Once the cakes come out of the oven, carefully drop the cakes, in their pans, from 4 inches (10 cm) above a surface onto the surface to deflate them; be careful not to burn yourself. Working with one cake at a time, place an oiled parchment paper on top, with the oiled side touching the cake, and turn over onto a flat surface. Remove the cake pan and leave the cake upside down for 15 minutes to achieve a flat top, then turn over to let completely cool. Once cooled, wrap the cakes separately in plastic wrap, while still on the parchment paper, to keep from drying out.",
    "To make the red bean jelly: In a medium pot, combine the water and agar-agar powder and let the agar-agar rehydrate while you prepare the cakes for assembly. Prepare one of the 7-inch (18 cm) cake pans by laying a piece of plastic wrap at least 15 inches (38 cm) long across the pan one way, and another piece of plastic wrap, again, at least 15 inches long (38 cm), across the pan the other way, so they crisscross.",
    "Bring the pot with the agar-agar to a boil over medium-high heat. Reduce the heat to medium, then add the red bean paste, mix, and cook for 5 minutes. The consistency should resemble lava. Remove from the heat.",
    "To assemble: Pour the red bean jelly filling on top of the cake in the cake pan. Spread evenly, then unwrap the plastic wrap and parchment paper from the second cake and place the cake, top side up, on top of the jelly. Wrap the cakes in the plastic wrap in the pan and gently push down on the surface to adhere the cake and jelly. Place the Siberia cake in the refrigerator for at least 2 hours, or until the red bean jelly filling is set.",
    "To serve: Remove the cake from the cake pan and plastic wrap. Place the cake onto a cutting board and slice all the sides for a clean look. Cut the cake into quarters, then slice the quarters diagonally. Enjoy with green tea."
  ],
  "author": null
}