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": "Savory Fall Dumplings",
  "description": "Brussels sprouts, with their pleasant crunchy-chewy quality (when not cooked to mush, of course), have a texture that's perfectly suited to dumplings. Caramelized onions complement their flavor, and cooked egg-in this case, essentially a Chinese egg crepe that's shredded up and stirred into the filling-adds some protein, moisture, and richness. To make these vegan, simply swap out the egg for 3 tablespoons of firm tofu that's been mashed up with a fork, and adjust the seasoning as needed before you proceed with shaping the dumplings.",
  "subtitle": "Brussels Sprouts, Caramelized Onions, Shredded Egg Crepe",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "8 ounces small, firm Brussels sprouts (scant 2 cups)",
        "2 tablespoons plus 1 teaspoon neutral-tasting oil",
        "1 small onion, diced",
        "½ teaspoon fine sea salt",
        "2 teaspoons minced garlic",
        "2 tablespoons apple cider vinegar",
        "1 tablespoon water",
        "1 egg",
        "Freshly ground black pepper",
        "25 to 30 round thick or thin dumpling wrappers"
      ]
    },
    {
      "section": "For the bowls",
      "ingredients": [
        "Stir-Fried Bok Choy and Rice (page 208) or Toasted Quinoa with Massaged Kale (page 210)"
      ]
    }
  ],
  "instructions": [
    "Trim the root ends off the Brussels sprouts and remove any discolored outer leaves. Cut each head in half lengthwise, through the stem. Place the flat side down on the cutting board and julienne the halves into thin strips. (Alternatively, slice them by sending the whole sprouts through the slicing blade of a food processor.)",
    "Heat 2 tablespoons of the oil in a medium skillet over medium-low heat. Add the onion and salt and cook, stirring frequently, for 15 to 20 minutes, until the onion is golden and caramelized. Raise the heat slightly and stir in the Brussels sprouts. Cook for 5 to 7 minutes, until the Brussels sprouts are just tender. Stir in the garlic, then add the vinegar and the water and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Transfer the Brussels sprouts to a mixing bowl to cool.",
    "Meanwhile, crack the egg into a small bowl. Add a pinch of salt and whisk thoroughly, until frothy. Heat the remaining 1 teaspoon oil in a small skillet over medium heat. Once hot, pour in the egg. The idea is to make a thin pancake: Tuck a rubber spatula under one cooked edge of the egg, tilt the pan, and allow the uncooked egg to run underneath. Then tuck the spatula under the opposite cooked edge, gently grab the egg with your fingers, and flip it over. The whole process will only take around 90 seconds, and don't fret if the pancake tears, since you will be chopping it. (You can also just scramble the egg.) Transfer to a plate or cutting board to cool, then roughly chop into small pieces and stir into the Brussels sprouts filling.",
    "Stir in several grinds of black pepper into the dumpling filling. Taste, and add another pinch of salt if needed. Make sure the filling is completely cool before proceeding.",
    "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 moistened clean towel for the assembled dumplings.",
    "Shape the dumplings into half moons or triangles, nurses' caps, or bunched wontons (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 or quinoa among four bowls. Arrange 6 dumplings on top of the grains in each bowl and serve immediately."
  ],
  "author": ""
}