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": "Sesame Beet Dumplings",
  "description": "Beets and tahini are an unexpectedly terrific combination-sweet and earthy, succulent and creamy-with a buttery flavor and texture.  You can steam or roast the beets yourself, which does taste the best, but for this recipe the vacuum pouches of cooked beets sold in the produce section of many grocery stores are a fine second-best option.",
  "subtitle": "Tahini, Cumin, Chives",
  "ingredients": [
    {
      "section": "For the dumplings",
      "ingredients": [
        "½ cup finely shredded cabbage",
        "½ teaspoon salt",
        "8 ounces cooked beets, grated",
        "1 tablespoon olive oil",
        "½ teaspoon ground cumin",
        "1/4 teaspoon freshly ground black pepper",
        "3 tablespoons well-stirred tahini",
        "½ cup minced fresh chives",
        "2 tablespoons toasted sesame seeds",
        "Lemon juice, to taste",
        "Pinch of sugar (optional)",
        "25 to 30 thin round or square dumpling wrappers"
      ]
    },
    {
      "section": "For the bowls",
      "ingredients": [
        "Stir-Fried Bok Choy and Rice (page 208), Toasted Quinoa with Massaged Kale (page 210), or Green Salad with Honey-Soy Vinaigrette (page 204)"
      ]
    }
  ],
  "instructions": [
    "Combine the cabbage and salt in a colander.",
    "Let stand for 20 minutes, until slightly wilted.",
    "Gently squeeze to extract excess moisture.",
    "Stir together the cabbage, beets, olive oil, cumin, and pepper.",
    "Fold in the tahini, chives, sesame seeds, and a squeeze of lemon juice.",
    "Taste and add more salt or lemon juice or a pinch of sugar, 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 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 bok choy and rice, quinoa, or salad among four bowls.",
    "Arrange 6 dumplings on top of the salad or grains in each bowl and serve immediately."
  ],
  "author": null
}