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": "Tres Leches Cake",
  "description": "Literally \"cake of three milks,\" Tres Leches is made with whole milk, sweetened condensed milk, and heavy cream. Rancho del Zocalo was known to serve a traditional Mexican version with a whipped cream topping, but meringue is also an option, as pictured here.",
  "subtitle": "Sweet Endings and Desserts",
  "ingredients": [
    {
      "section": "CAKE",
      "ingredients": [
        "11/4 cups cake or pastry flour",
        "1 teaspoon baking powder",
        "1/8 teaspoon salt",
        "1/3 cup canola oil",
        "1 cup sugar",
        "1 teaspoon vanilla extract",
        "5 large eggs",
        "1/4 cups whole milk, divided",
        "1 cup sweetened condensed milk",
        "1 cup heavy cream",
        "1 tablespoon rum, optional"
      ]
    },
    {
      "section": "WHIPPED CREAM TOPPING",
      "ingredients": [
        "3/4 cup heavy cream",
        "1 teaspoon vanilla",
        "1 tablespoon sugar"
      ]
    },
    {
      "section": "MERINGUE, ALTERNATIVE TOPPING OPTION",
      "ingredients": [
        "4 egg whites",
        "1 cup sugar"
      ]
    }
  ],
  "instructions": [
    "Preheat oven to 325°F. Lightly grease a 9x13x2-inch cake pan.",
    "Whisk together flour, baking powder, and salt in a small mixing bowl. Set aside.",
    "Combine oil, sugar, and vanilla extract in a large mixing bowl. Add the eggs one at a time and mix thoroughly. Stir in 1/2 cup of milk and gently fold in the flour mixture until just combined.",
    "Pour batter into cake pan and bake for 30 minutes or until it feels firm and an inserted toothpick comes out clean. Let cake cool to room temperature.",
    "Pierce cake with a fork 30 to 40 times. Whisk together remaining 3/4 cup of milk, sweetened condensed milk, 1 cup heavy cream and rum (optional). Slowly pour over cooked cake. Refrigerate for at least 1 hour.",
    "FOR WHIPPED CREAM TOPPING",
    "Combine ingredients in a medium bowl. With an electric mixer on medium-high speed, beat mixture until peaks form. Spread over top of cake.",
    "FOR MERINGUE, ALTERNATIVE TOPPING OPTION",
    "In a medium glass or stainless steel bowl, beat egg whites with an electric mixer on high speed until soft peaks form. With mixer running, add sugar in a steady stream, beating until stiff peaks form.",
    "Spread over top of cake. Broil 1 to 2 minutes, until meringue is golden brown. (A scant dusting of powdered sugar will help meringue nicely brown and add crunch)."
  ],
  "author": null
}