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": "Lobster and Scrambled Egg Dim Sum",
  "description": "When vacationing in Cape Cod, the readily available fresh seafood inspired these amazing lobster dumplings.  Enhanced with a sweet and spicy dipping sauce and a crunchy salad, this dish offers a unique and flavorful experience.  Be prepared for some finger work assembling the dumplings – perhaps enlist a helper with nimble fingers!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Sesame Salad",
      "ingredients": [
        "1 cucumber, sliced 4 inch (5 mm) thick",
        "1/2 cup (125 mL) thinly sliced red onion",
        "1 tablespoon (15 mL) salt",
        "2 tablespoons (30 mL) cilantro leaves",
        "1 teaspoon (5 mL) sesame seeds",
        "1 teaspoon (5 mL) rice wine vinegar",
        "1/2 teaspoon (2 mL) sesame oil"
      ]
    },
    {
      "section": "Sweet and Spicy Dipping Sauce",
      "ingredients": [
        "1 tablespoon (15 mL) hoisin sauce",
        "1 teaspoon (5 mL) soy sauce",
        "1 teaspoon (5 mL) Sriracha hot sauce",
        "Juice of 12 lime"
      ]
    },
    {
      "section": "Lobster and Scrambled Egg Dumplings",
      "ingredients": [
        "10 ounces (280 g) cooked lobster meat, pulled apart",
        "2 Thai red chili peppers, sliced",
        "1/4 cup (60 mL) sliced green onion",
        "½ teaspoon (2 mL) cornstarch",
        "½ teaspoon (2 mL) salt",
        "½ teaspoon (2 mL) sesame oil",
        "Grated zest of 1 lime",
        "3 large eggs, divided",
        "25 wonton wrappers",
        "5 teaspoons (25 mL) canola oil, divided",
        "1 cup (250 mL) water, divided"
      ]
    }
  ],
  "instructions": [
    "SALAD ON THE SIDE",
    "Place the cucumber and red onion in a colander and sprinkle with the salt. Toss well and set aside in the sink or over a bowl for 15 minutes. This will help draw the moisture from your vegetables and give a slightly pickled quality to the salad.",
    "Gently press the cucumber and red onion between paper towels to extract as much liquid from them as possible.",
    "Place in a medium bowl and add the cilantro, sesame seeds, vinegar, and sesame oil. Toss well and set aside.",
    "In a small bowl stir together the hoisin, soy sauce, Sriracha, and lime juice. Set the Sweet and Spicy Dipping Sauce aside.",
    "I'VE GOT A FILLING...",
    "In a medium bowl combine the lobster meat, chili pepper, green onion, cornstarch, salt, sesame oil, lime zest, and 2 eggs. Mix thoroughly with your hands.",
    "Line a baking sheet with parchment paper.",
    "Lightly whisk the remaining egg and set aside.",
    "Place 1 teaspoon (5 mL) lobster mixture in the centre of a wonton wrapper. (Keep the remaining wrappers covered in plastic wrap.)",
    "Moisten your finger with the whisked egg and run it along all four edges of the wrapper.",
    "Fold the wrapper in half to create a triangle and press firmly along the edges to seal.",
    "Working from one end of the triangle to the other, pleat the wrapper every 1/4 inch (5 mm) or so to create an accordion pattern.",
    "Place the sealed dumpling on the prepared baking sheet and finish making all 25 dumplings.",
    "Heat 1 teaspoon (5 mL) canola oil in a non-stick frying pan over medium-high heat.",
    "Place 5 dumplings in the pan and fry for 30 seconds.",
    "Pour 2 tablespoons (30 mL) water into the pan, quickly cover with a lid, and allow the dumplings to steam for 2 to 3 minutes, until the egg on the inside is fully cooked and the wrappers are more opaque.",
    "Transfer the dumplings to a medium bowl lined with paper towel.",
    "Repeat this process until all the dumplings have been fried and steamed.",
    "Serve the Lobster and Scrambled Egg Dumplings family style with the Sesame Salad and Sweet and Spicy Dipping Sauce on the side."
  ],
  "author": null
}