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": "JAM TARTS",
  "description": "When you have made your own jam, it seems appropriate to show it off and use it. That is where these delightful Jam Tarts come into play - sweet shortcrust pastry, homemade jam (page 236) and a sprinkling of creativity with the leftover pastry offcuts to decorate and you have a crowd-pleasing bake for adults and children alike. When I was younger one of my ultimate treats was a homemade jam tart with custard poured all over it - heaven! Have fun with the decoration or use any flavour jam you prefer to fill them.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "350g plain flour, plus extra for dusting",
        "2 tbsp icing sugar",
        "200g chilled unsalted butter, cubed, plus extra for greasing",
        "2 egg yolks",
        "2 tbsp cold water"
      ]
    },
    {
      "section": "Filling",
      "ingredients": [
        "500-600g jam (any flavour of your choice- or try my homemade jam. page 236)"
      ]
    },
    {
      "section": "Topping",
      "ingredients": [
        "Spare pastry offcuts"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 200°C/180°C fan.",
    "Grease and flour eight individual 10cm loose-bottomed tart tins.",
    "In a large bowl, sift the flour and icing sugar, then add the butter, egg yolks and cold water.",
    "Rub the mixture together with your fingertips until it resembles breadcrumbs.",
    "bring together with your hands and knead in the bowl until smooth.",
    "Turn the pastry out onto a lightly floured work surface and roll out until 3mm thick.",
    "Cut out eight circles of pastry a little larger than the tart tins and press each pastry circle into the bottom and sides of each tin, trimming the edges.",
    "Filling",
    "Add 1-2 tablespoons of jam filling to the middle of each of the pastry cases and spread out evenly.",
    "Topping",
    "If you have any leftover pastry offcuts, roll out and cut some strips or shapes to lay over the jam of each tart - I did hearts and star shapes!",
    "Bake the jam tarts in the oven for 15-17 minutes until the jam is bubbling and the pastry around the edges is golden in colour.",
    "Leave to cool in the tins for 10 minutes, then carefully remove the tarts and let them cool fully."
  ],
  "author": null
}