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": "Homemade Gnocchi",
  "description": "I spent a lot of time on this recipe, trying to shave off minutes. The way I used to make gnocchi when time was of no importance was to boil the potatoes whole, in their skins. When I switched to quicker methods, the dough no longer behaved. I tried cooking the potatoes in the microwave and then peeling off their skins, but they were too dry and crumbly when it came time to roll out the dough. I used varying methods of mashing the potatoes, thinking that might be the solution, but to no avail. I used different types of potatoes, thinking it must have to do with different starch levels, but that didn't help either, and finally, I determined that the potatoes really needed to be boiled, after all. And so, ultimately, I decided to peel and dice the potatoes and boil them in the microwave. It worked! Traditional recipes also call for using a potato ricer, but I don't have one, so I use an electric handheld mixer, and it works fine. If you have a potato ricer, by all means go ahead and use it.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "12 ounces Yukon Gold potatoes",
        "Salt",
        "1 teaspoon canola oil",
        "¾ cup Authentic Foods GF Classical Blend or Basic Gluten-Free Flour Mix",
        "¼ teaspoon xanthan gum",
        "3 tablespoons rice milk",
        "1 tablespoon plus 1½ teaspoons olive oil, plus more for drizzling",
        "4 cups superfine brown rice flour",
        "1½ cups potato starch (not potato flour)",
        "½ cup tapioca flour (also called tapioca starch)"
      ]
    }
  ],
  "instructions": [
    "Peel the potatoes, cut them into 1- to 2-inch pieces, and put in a microwave-safe bowl; cover with water, making sure the water comes up a couple of inches above the potatoes. Add ½ teaspoon salt and the canola oil (this keeps the potatoes from boiling over). Cook in the microwave for about 12 minutes, stopping to test for tenderness with a fork halfway through. Once fork-tender, drain.",
    "Bring a large pot of water to a boil.",
    "Combine the flour mix with the xanthan gum.",
    "Put the potatoes in a bowl and combine with the rice milk, olive oil, and teaspoon salt, beating with an electric mixer until light and fluffy.",
    "Turn the potatoes out onto a work surface. You want them still warm; if they aren't, give them a minute or so in the microwave.",
    "Sprinkle the potatoes with half the flour mixture and use your hands to knead it in. Add the remaining flour and knead the dough until it's smooth but still slightly sticky. Mold into a ball. Divide into three balls. Roll each ball out into a sausage-shaped log, about 1 inch in diameter. Cut the logs into ½-inch-thick rounds.",
    "Using a fork, with the front side facing you, press the gnocchi into the base of the fork, using your thumb to make an indentation. Then use your index finger to flip the gnocchi toward the handle, which helps curl the gnocchi slightly. Let the gnocchi fall onto your work surface. (The post for Allergy-Free Gnocchi on www.cybelepascal.com has step-by-step photos.) Repeat with the remaining gnocchi. Making them in this fashion, with grooves on one side and a cupped shape on the other, allows the sauce to cling to them better. I find I have to switch forks a few times, because the fork tines get sticky after a while, and a clean fork surface works best.",
    "Once you've made all your gnocchi, add a large pinch of salt to the boiling water. You will cook the gnocchi in several batches. Add the first batch of gnocchi to the water, being careful not to overcrowd them, and cook until they bob to the surface. Once they've bobbed up, cook for 10 seconds longer, then remove from the water with a slotted spoon and put them in a bowl drizzled with a little olive oil. Do not overcook them! Cover to keep warm while cooking the remaining gnocchi. Serve hot."
  ],
  "author": ""
}