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 Macarons",
  "description": "An afternoon tea is full of dainty delicious treats that I love. I am obsessed with anything chocolate however, so baking chocolate macarons is perfection. These macaron shells are so simple to make!",
  "subtitle": "An afternoon tea is full of dainty delicious treats",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "185g icing sugar",
        "15g cocoa powder",
        "100g ground almonds",
        "100g egg whites (about 3 medium eggs)",
        "75g caster sugar",
        "½ tsp vanilla extract"
      ]
    },
    {
      "section": "FILLING",
      "ingredients": [
        "100g dark chocolate, finely chopped",
        "100ml double cream"
      ]
    }
  ],
  "instructions": [
    "Sift the icing sugar, cocoa powder and ground almonds into a large bowl.",
    "Whisk the egg whites in a separate large bowl to form stiff peaks.",
    "Start adding the caster sugar, 1 teaspoon at a time, until it is all incorporated, then continue whisking for a further minute.",
    "Add this meringue mixture to the icing sugar, cocoa powder and ground almonds, along with the vanilla extract.",
    "Fold the mixture carefully but making sure that it is all combined.",
    "Use a spatula to press the mixture around the edges of the bowl to smooth it out.",
    "Line 2-3 baking trays with parchment paper, then transfer the macaron mixture to a piping bag fitted with a small round tip (0.5cm).",
    "Carefully pipe the mixture onto the lined trays in circles about 2cm in diameter, spacing them apart as they will spread in the oven.",
    "Once piped, tap the trays on the work surface 5-6 times to get any air bubbles out, and leave on the side for 1 hour to form a skin.",
    "Towards the end of the hour, preheat the oven to 150°C/130°C fan.",
    "Bake the macarons for 18-20 minutes.",
    "You can check they are done by carefully lifting off one of the shells - it should come off cleanly.",
    "Remove from the oven, and leave to cool fully while you make the filling.",
    "Add the dark chocolate to a bowl.",
    "Heat the double cream in a pan until it is just starting to boil, then pour it over the dark chocolate.",
    "Leave it to sit for 5 minutes, and then stir together.",
    "Leave again for 5 minutes to cool slightly, and then transfer to a piping bag and pipe a small amount into the middle of a macaron shell, then sandwich with another shell.",
    "Put the filled macarons into the fridge for an hour or so for the ganache to set, then enjoy."
  ],
  "author": ""
}