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": "Summer Squash Dumplings",
  "description": "These dumplings are substantial, succulent, and simple. Salting watery vegetables like summer squash improves their structure while also seasoning them. In addition, salting eliminates the necessity of cooking them. Summer squash pairs beautifully with almonds or walnuts and basil or mint, and a bit of Parmesan adds savoriness. I like these best over a salad of crisp mixed greens.",
  "subtitle": "Basil, Parmesan, Toasted Nuts",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 medium zucchini or yellow summer squash (about 12 ounces)",
        "1 teaspoon salt",
        "2 tablespoons chopped toasted almonds or walnuts",
        "2 scallions, green and white parts, thinly sliced",
        "3 tablespoons grated Parmesan",
        "3 tablespoons coarsely chopped fresh basil or mint",
        "2 teaspoons olive oil",
        "1 teaspoon minced garlic",
        "1/4 teaspoon finely grated lemon zest",
        "½ teaspoon lemon juice",
        "Pinch of red pepper flakes",
        "Freshly ground black pepper",
        "25 to 30 thin round or square dumpling wrappers"
      ]
    },
    {
      "section": "For the bowls",
      "ingredients": [
        "Green Salad with Honey-Soy Vinaigrette (page 204) or Toasted Quinoa with Massaged Kale (page 210)"
      ]
    }
  ],
  "instructions": [
    "Grate the squash using the large holes of a box grater. Line a colander with a few layers of cheesecloth. Transfer the grated squash to the colander and toss with the salt. Let stand for 20 minutes, then gather it up in the cheesecloth and wring gently to extract as much liquid as possible.",
    "Put the squash in a mixing bowl and loosen it up with a fork. Add the nuts along with the scallions, cheese, basil, oil, garlic, lemon zest and juice, red pepper flakes, and a few grinds of black pepper. Taste and adjust the seasoning as necessary.",
    "Set up your dumpling assembly station: Place a stack of dumpling wrappers on one end of a cutting board and cover with a lightly moistened towel or paper towel to prevent them from drying out. Place a small bowl of water and the dumpling filling within reach. Also set out a parchment-lined baking sheet and moistened clean towel for the assembled dumplings.",
    "Shape the dumplings into half moons or triangles or nurses' caps (see page 168), arranging them on the baking sheet as you go and covering with the towel to prevent them from drying out. If you're not eating them immediately, place the tray in the freezer for 30 minutes, until the dumplings have firmed up, then transfer to an airtight container or resealable bag and keep them in the freezer until ready to serve.",
    "To steam the dumplings, heat about ½ inch of water in a skillet until simmering. Use a paper towel moistened with a bit of oil to lightly grease the layers of a stacking steamer unit, then arrange the fresh or frozen dumplings inside so that they're not touching. Place the steamer in the simmering water. Cook for 3 minutes if the dumplings are fresh, or 5 minutes if frozen. Use caution when opening the steamer, as a cloud of steam will billow out.",
    "Make the bowls: Divide the salad or quinoa among four bowls. Arrange 6 dumplings on top of the salad or quinoa in each bowl and serve immediately."
  ],
  "author": ""
}