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": "VANILLA MARSHMALLOWS",
  "description": "Marshmallows are a great treat to have on top of a hot chocolate or as part of s'mores. When you make your own they are incredible - pillowy soft, utterly fantastic, and so much fun to make.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "450g caster sugar",
        "75g liquid glucose",
        "115ml water",
        "20g powdered gelatine",
        "3 tbsp boiling water",
        "2 egg whites",
        "2 tsp vanilla extract",
        "unsalted butter, for greasing (optional)",
        "150g icing sugar",
        "50g cornflour"
      ]
    }
  ],
  "instructions": [
    "Add the caster sugar, liquid glucose and water to a large pan.",
    "Mix briefly before placing over a medium-high heat and heat until the mixture comes to a boil.",
    "Try not to stir the sugar mixture, but you can swirl the pan slightly to move the mixture about.",
    "While the sugar mixture is heating, put the powdered gelatine and boiling water into a small bowl and mix to combine.",
    "Set aside while you return to the sugar mixture.",
    "Using a sugar thermometer, heat the sugar mixture until it reaches 120°C.",
    "As it starts to reach this temperature, put the egg whites into a large bowl and start to whisk to stiff peaks - this is easiest to do in a stand mixer.",
    "Once the temperature has been reached, and the egg whites are in stiff peaks, carefully and slowly pour the syrup into the egg whites while mixing on a medium speed.",
    "The syrup should run into the egg whites as a drizzle, and towards the edges of the bowl rather than the centre of the mixture.",
    "Pour in the vanilla extract.",
    "Continue to whisk once all of the syrup has been added for about 3 minutes.",
    "Carefully pour in the melted gelatine mix, and whisk again for a further minute.",
    "While the mixture is whisking, grease an 20-23cm square tin with butter, or line with parchment paper.",
    "Carefully pour the marshmallow mixture into the tin.",
    "Sift a third of the icing sugar over the top and leave the mixture to set in the tin for 5-6 hours at room temperature.",
    "Once the marshmallow is set, dust a work surface with the remaining icing sugar mixed with the cornflour.",
    "Turn the marshmallows out and portion using a sharp and lightly oiled knife.",
    "Toss the cut marshmallows in the dusting powder so they are covered, and enjoy!"
  ],
  "author": null
}