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": "Parsnip Dumplings",
  "description": "Almonds bridge the flavors of carrots and parsnips in these dumplings. This filling is terrific on its own—it makes a great salad addition to a mezze platter. The best parsnips are available in the late fall or early winter; they're a cold weather vegetable that, like cabbage, benefit from a crop freeze, which crystallizes the sugars and makes them sweeter.",
  "subtitle": "Carrots, Almonds, Cilantro",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 tablespoons neutral-tasting oil",
        "1 cup shredded carrots (from about 2 medium, 5 ounces)",
        "1 cup shredded parsnips (from 2 to 3 medium, 5 ounces)",
        "½ teaspoon salt",
        "Pinch of red pepper flakes",
        "2 teaspoons minced garlic",
        "2 scallions, white and green parts, thinly sliced",
        "2 tablespoons apple cider vinegar",
        "½ cup minced fresh cilantro",
        "½ cup finely chopped roasted almonds",
        "Freshly ground black pepper",
        "25 to 30 thin round or square dumpling wrappers"
      ]
    }
  ],
  "instructions": [
    "Heat the oil in a wide skillet over medium heat.",
    "Add the carrots, parsnips, salt, and red pepper flakes.",
    "Cook, tossing frequently with tongs, until mostly soft and beginning to caramelize, 6 to 10 minutes.",
    "Stir in the garlic and scallions and cook for about 1 minute more, until fragrant, then add the vinegar, scraping up any browned bits from the pan with a wooden spoon, and cook for 1 to 2 minutes more, stirring constantly, until the pan is dry.",
    "Let cool completely.",
    "Fold in the cilantro and almonds and add a few grinds of black pepper.",
    "Taste, adding more salt or a splash of vinegar as needed.",
    "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 a 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 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.",
    "To boil the dumplings: With the soup at a simmer, drop in the dumplings, cover, and cook for 2 minutes if the dumplings are fresh, or 4 minutes if frozen. Fish them out of the soup with a spider skimmer or slotted spoon and divide the soup among four bowls.",
    "For the bowls: Divide the salad or quinoa among four bowls. Arrange 6 dumplings on top of the salad or quinoa in each bowl or float them in the soup and serve immediately."
  ],
  "author": ""
}