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": "Toasted Quinoa with Massaged Kale",
  "description": "This dish is great for quick meals, packed lunches, and as a side for dumplings with unique flavor profiles. The toasted quinoa is fluffy and flavorful, and the massaged kale, seasoned with garlic and ginger, adds a refreshing touch.  It also keeps well for a few days and can be used as a condiment.",
  "subtitle": "Ideal for dumplings with unorthodox, non-Asian flavor profiles",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 tablespoons olive oil",
        "1½ cups quinoa, rinsed and drained",
        "2½ cups water",
        "1 large bunch lacinato (Tuscan) kale (about 12 ounces)",
        "2 teaspoons grated fresh ginger",
        "1 teaspoon minced garlic",
        "1 teaspoon fine sea salt",
        "24 assembled dumplings, fresh or frozen",
        "1/2 cup loosely packed mixed fresh herbs or greens, such as parsley, cilantro, chives, dill, basil, mint, carrot or radish tops, and/or tender baby salad greens, for garnish",
        "1 cup chopped toasted mixed nuts and seeds, such as almonds, walnuts, peanuts, pumpkin seeds, and/or sunflower seeds, for garnish",
        "Lemon wedges, for garnish"
      ]
    }
  ],
  "instructions": [
    "Heat 1 tablespoon of the oil in a deep, wide skillet or saucepan over medium-high heat.",
    "Add the quinoa and cook, stirring frequently, for 8 to 10 minutes, until the pan is dry and the quinoa has darkened a shade.",
    "Pour in the water.",
    "Bring to a boil, cover the pan, then reduce the heat to low and cook for 18 to 20 minutes, until the water is absorbed and the quinoa is fluffy.",
    "Remove from the heat and let stand for 10 minutes, or until ready to serve.",
    "Meanwhile, roll up the kale leaves, stems and all, and slice them into very thin ribbons, then place in a big mixing bowl.",
    "Mince together the ginger, garlic, and salt, smashing it with the flat side of the knife, scraping it up, and chopping it again, until the mixture resembles a paste.",
    "(You can also pound this mixture to a paste using a mortar and pestle.)",
    "Add to the kale.",
    "Using your hands, \"massage\" the kale, grabbing it in fistfuls and rubbing it gently until it softens, reduces in volume, and begins to exude liquid.",
    "Pour out the liquid.",
    "Stir in the remaining 2 tablespoons olive oil.",
    "Cook the dumplings as directed in the individual recipes.",
    "Divide the quinoa among four bowls, then divide the kale on top.",
    "Arrange 6 dumplings in each bowl.",
    "Garnish each serving with the herbs, nuts, and a lemon wedge.",
    "Serve immediately."
  ],
  "author": null
}