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": "CHOCOLATE ORANGE YULE LOG",
  "description": "If you have followed my blog for a while, you will know how obsessed I am with all things chocolate orange - it is one of my favourite flavour combinations in the world! When it's the festive season, it's even more of a reason to devour all things chocolate orange, and if you are making this beautiful Chocolate Orange Yule Log Cake you are onto a winner. With a chocolate orange buttercream centre, a luxurious chocolate coating and even more heavenly bits and bobs to sprinkle on top, one slice won't be enough. You can of course switch the orange flavouring to peppermint, or even coffee extract would taste delightful.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "5 eggs",
        "100g caster sugar",
        "75g self-raising flour",
        "45g cocoa powder",
        "Zest of 1 orange or 1 tsp orange extract"
      ]
    },
    {
      "section": "Buttercream",
      "ingredients": [
        "125g unsalted butter, at room temperature, plus extra for greasing",
        "225g icing sugar, plus extra for dusting",
        "25g cocoa powder",
        "50ml double cream",
        "½ tsp orange extract"
      ]
    },
    {
      "section": "Ganache",
      "ingredients": [
        "100g dark chocolate",
        "100g milk chocolate",
        "200ml double cream",
        "½ tsp orange extract"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "Icing sugar, for dusting",
        "Chocolate orange slices (I use Terry's), crushed",
        "Orange zest",
        "Orange sprinkles"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 200°C/180°C fan and grease and line a Swiss roll tin (32 × 22cm) with parchment paper.",
    "In a large bowl, whisk the eggs and sugar for about 5 minutes until the mixture is pale and mousse-like in texture.",
    "Sift the flour and cocoa powder into the bowl and add the orange zest or extract.",
    "Carefully fold the ingredients together in the bowl until the mixture is combined.",
    "Transfer the mixture to the Swiss roll tin and smooth over evenly. Bake in the oven for 10 minutes.",
    "Take another piece of parchment paper slightly larger than the cake, and dust with icing sugar. Flip the cake onto the sugar-covered piece of parchment paper and carefully remove the original piece of baking parchment from the base of the cake.",
    "While the cake is still warm, roll the sponge and paper together from short side to short side quite tightly and once rolled, leave to cool fully.",
    "Buttercream",
    "In a large bowl, beat the butter for a few minutes to loosen it. Add the icing sugar and cocoa powder and beat again until quite thick. Add the double cream and orange extract, and beat until smooth and well combined. Put to one side.",
    "Ganache",
    "Break the dark chocolate and milk chocolate into equal pieces and put in a heatproof bowl. Heat the double cream in a small pan until just before boiling point. Pour the hot cream over the chocolate and leave to sit for at least 5 minutes. Stir to combine until smooth. If lumps of chocolate still remain, put the mixture back into the pan over a low heat and stir until smooth, or microwave briefly.",
    "Chill the ganache mixture in the fridge for 30-45 minutes, and then whisk by hand or with a hand-held electric whisk until smooth and fluffy. Sometimes this can take longer than you might think to get to a whip-able stage.",
    "Decoration",
    "Carefully unroll the cake, trying to avoid breaking the sponge. Don't worry too much if it does though as you can stick it back together.",
    "Spread the buttercream evenly onto the unrolled sponge, and re-roll into the classic Swiss roll shape. Slather the ganache over the outside of the cake with a palette knife and use a fork or a cake skewer lightly dragged through the ganache to create a bark-like effect.",
    "Lightly dust with icing sugar, and sprinkle with crushed chocolate orange slices, some orange zest, or maybe even some orange sprinkles."
  ],
  "author": null
}