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": "Strawberry Pancakes with Macarons",
  "description": "Inspired by the anime \"Your Name,\" these Strawberry Pancakes with Macarons recreate the sweets Mitsuha buys with Taki's money. This recipe provides all the fixings, allowing you to make everything or pick and choose your favorites.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Mini Pink Macarons",
      "ingredients": [
        "¾ cup (75 g) almond flour",
        "1 cup (120 g) confectioners' sugar",
        "Pinch salt",
        "2 large egg whites, at room temperature",
        "¼ teaspoon cream of tartar",
        "2 tablespoons granulated sugar",
        "2 drops pink gel food coloring"
      ]
    },
    {
      "section": "White Chocolate Strawberry Buttercream",
      "ingredients": [
        "½ cup (60 g) chopped white chocolate",
        "2 tablespoons heavy whipping cream",
        "½ cup (75 g) unsalted butter, at room temperature",
        "Pinch salt",
        "2 large egg whites",
        "¼ cup (50 g) granulated sugar",
        "2 tablespoons strawberry jam, strained"
      ]
    },
    {
      "section": "Mini Pancakes",
      "ingredients": [
        "¾ cup (90 g) all-purpose flour",
        "1½ teaspoons baking powder",
        "1 tablespoon granulated sugar",
        "Pinch salt",
        "½ cup (160 g) warm milk",
        "2 tablespoons unsalted butter, melted",
        "1 large egg",
        "1 teaspoon vanilla extract",
        "½ to 1 teaspoon canola oil, for cooking"
      ]
    },
    {
      "section": "Whipped Cream",
      "ingredients": [
        "1 cup (240 ml) heavy whipping cream",
        "½ tablespoon granulated sugar",
        "1 teaspoon vanilla extract"
      ]
    },
    {
      "section": "For Assembly",
      "ingredients": [
        "36 small strawberries, 18 trimmed and sliced in half, 16 trimmed and left whole, and 2 left whole with stems",
        "1/4 cup (35 g) pomegranate seeds",
        "¼ cup (35) blueberries",
        "¼ cup (30 g) raspberries",
        "Strawberry Glaze (see Honey's Strawberry Shortcake on this page, step 10, but only make the glaze; do not follow the instruction to drizzle over strawberries)",
        "Fresh mint leaves, to taste, for decorating"
      ]
    }
  ],
  "instructions": [
    "To make the mini pink macarons: Sift together the almond flour, confectioners' sugar, and pinch of salt into a medium bowl, then mix until fully combined.",
    "In a large bowl, using a hand mixer with a whisk attachment, whip the 2 egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the 2 tablespoons granulated sugar into the egg whites, whipping until stiff peaks form.",
    "Fold the stiffened egg whites into the almond flour and confectioners' sugar mixture one-third at a time, aiming to fold less than thirty times total and adding the pink food coloring right before finished combining. Place the batter in a piping bag fitted with a 5/16-inch (8 mm) piping tip.",
    "Line a baking tray with parchment paper or a silicone mat. Pipe the macarons into 1-inch (2.5 cm) rounds, leaving 2 inches (5 cm) of space between each one. Pipe a total of 32 macaron shells. Let the macarons dry at room temperature for 15 to 20 minutes. Check the dryness by gently touching the exterior; it must not stick to your fingers.",
    "Preheat the oven to 320°F (160°C; gas mark 3). Bake the macarons for 15 to 20 minutes, until they are solid when touched. Let cool on the tray before adding the filling.",
    "To make the white chocolate strawberry buttercream: In a small microwave-safe bowl, combine the white chocolate and heavy whipping cream. Microwave until the cream is hot, about 30 seconds. Mix the melted white chocolate and hot cream for 2 minutes, or until well combined.",
    "In a medium bowl, using a hand mixer with a whisk attachment, whip the ½ cup (75 g) butter with the pinch of salt on medium speed until pale and fluffy, about 5 minutes. Add the cooled white chocolate mixture to the butter and combine with a spatula until smooth.",
    "Prepare a double boiler by bringing at least 1½ inches (4 cm) of water to a boil in a small saucepan. Find a heatproof bowl that will fit on top of the saucepan without touching the water and set it aside. Once the water is boiling, add the 2 egg whites and 1/4 cup (50 g) granulated sugar to the heatproof bowl, constantly whisking the mixture until it reaches 160°F (70°C), measuring with a candy thermometer. Remove the bowl from the heat, then, using a hand mixer with a clean whisk attachment, whip the egg whites on high speed until stiff peaks form. Add the egg whites to the white chocolate-butter mixture, one-third at a time, until well combined and fluffy. Gently fold in the strawberry jam.",
    "Finish the macarons by placing the white chocolate strawberry buttercream in a piping bag. Cut a small hole at the tip and pipe the buttercream onto a cooled macaron shell. Top with another macaron shell. Repeat with the remaining macaron shells for a total of 16 cookies.",
    "To make the mini pancakes: In a medium bowl, stir together the flour, baking powder, 1 tablespoon granulated sugar, and pinch of salt.",
    "In a small heatproof bowl, stir together the warm milk and melted butter. Add the egg and vanilla to the bowl and fully combine. Gradually add the wet ingredients to the bowl with the dry ingredients, mixing until combined.",
    "Heat a large nonstick skillet over medium heat. Add ½ teaspoon canola oil and swirl in the pan to coat, wiping off excess oil with a paper towel. Ladle the batter into the pan and create 4-inch (10 cm) pancakes. Reduce the heat to medium-low and wait for the pancakes to bubble before flipping, 2 to 3 minutes. Cook for another 2 to 3 minutes, until golden brown. Repeat this step if working in batches. (There should be enough batter for 4 pancakes).",
    "To make the whipped cream: In a medium bowl, combine the heavy cream, ½ tablespoon granulated sugar, and 1 teaspoon vanilla. Using a hand mixer with a whisk attachment, whip on medium speed, gradually increasing to high speed, until stiff peaks form, about 3 minutes.",
    "To assemble: Place a pancake on a plate, top it with whipped cream, and decorate the pancake's perimeter with half of the cut strawberries, cut sides down and top ends facing out. Stack another pancake on top, then add a mountain of whipped cream in the center and place a strawberry with a stem on top. Decorate the perimeter of the top pancake with eight mini pink macarons, equally spaced apart, placing a stemmed strawberry in between each one. Use whipped cream to adhere them to the pancake, if needed. Place the pomegranate seeds, blueberries, and raspberries on top of the pancake and around the plate. Lastly, drizzle the top of the pancake with the strawberry glaze and decorate with the mint leaves. Repeat this step for the second plate. Serve immediately."
  ],
  "author": null
}