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": "Kale and Dumpling Soup",
  "description": "This is a rather obscure Palestinian soup; the original is not even made with kale, but with the leaves of the arum lily, a\nplant thought to be poisonous. Nonetheless, people use it in small quantities and tout it as a panacea for many ailments,\nmost notably cancer. What part of that is true and what part urban legend, I cannot say. What I do know, however, is that\nthis soup is absolutely delicious and when made with kale or cavolo nero, the way I make it now, it tastes just as good,\nbut with the added bonus that I don't have to worry about using too much of the greens and numbing my mouth. A\nMiddle Eastern version of the classic chicken dumpling soup, this is the recipe to try for a warming meal on a cold day.",
  "subtitle": "جعجوله",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 tablespoons olive oil",
        "1 onion, finely chopped",
        "½ teaspoon Nine Spice Mix (page 24)",
        "½ teaspoon salt",
        "3½-4 oz/100-120g kale or cavolo nero, stalks removed and leaves finely chopped",
        "6 cups (48 fl oz/1.5 liters) chicken broth (stock), homemade (page 34) or store-bought, or water",
        "1 teaspoon tomato paste (purée)"
      ]
    },
    {
      "section": "For the dumplings",
      "ingredients": [
        "2 eggs, lightly beaten",
        "5 tablespoons all-purpose (plain) flour",
        "5 tablespoons whole wheat (wholemeal) flour (or use all-purpose/plain flour)"
      ]
    }
  ],
  "instructions": [
    "Heat the oil in a large pan over medium-high heat and add the onion.",
    "Cook for about 5 minutes, stirring occasionally, until softened but not browned.",
    "Sprinkle the spices and salt, tossing to coat evenly, then add the chopped kale leaves.",
    "Cook, stirring at regular intervals, until wilted and darker in color, about 10 minutes.",
    "Scoop out 4 tablespoons of this cooked mixture and set aside in a large bowl to cool.",
    "Pour the broth (stock) into the pan and add the tomato paste (purée).",
    "Bring to a boil while you prepare the dumpling mixture.",
    "Put the eggs and flour into the bowl with the kale and onion mixture and mix well.",
    "You will end up with a sticky, thick batter.",
    "Coat a teaspoon in some olive oil (this will help the batter to slide off the spoon more easily) and scoop out a teaspoon of the batter; dip it into the pan of boiling soup, and let it fall off the spoon.",
    "Repeat the process with the remaining batter. This will make around 20 dumplings.",
    "When the dumplings float to the top of the soup they are almost ready; simmer for another minute.",
    "Taste and adjust the seasoning (if you have used water instead of broth, you will likely need to add more salt).",
    "Ladle the soup into bowls and serve immediately."
  ],
  "author": null
}