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": "Napa Cabbage and Peanut Shumai",
  "description": "Cabbage and shiitakes are common in Asian-style filled vegetarian dumplings, as are the soy, garlic, and sesame oil, which makes these dumplings a bit more traditional than others. They have a lot of crunchy texture from the peanuts, cabbage, and even the crispy-fried tofu. Try roasting raw peanuts just before cooking for an amplified toasty flavor.  These are delicious shaped as shumai, but can also be served in miso soup as half moons or triangles.",
  "subtitle": "Shiitakes, Scallions, Tofu",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 dried shiitake mushrooms",
        "4.5 ounces firm tofu (about one-third of a 14-ounce block), blotted dry",
        "1 tablespoon neutral-tasting oil",
        "1½ cups finely shredded cabbage",
        "2 teaspoons minced garlic",
        "1 tablespoon soy sauce",
        "1½ teaspoons rice vinegar",
        "1½ teaspoons brown sugar",
        "3/4 teaspoon fine sea salt",
        "1 scant teaspoon toasted sesame oil",
        "3 scallions, white and green parts, thinly sliced",
        "2 tablespoons minced fresh chives",
        "3 tablespoons coarsely chopped peanuts",
        "25 to 30 thin round or square dumpling wrappers"
      ]
    },
    {
      "section": "For the bowls",
      "ingredients": [
        "Green Salad with Honey-Soy Vinaigrette (page 204), Stir-Fried Bok Choy and Rice (page 208), or Toasted Quinoa with Massaged Kale (page 210)"
      ]
    }
  ],
  "instructions": [
    "Cover the dried mushrooms with hot water and let stand for 20 to 30 minutes, until completely softened.",
    "Drain, reserving the liquid for stock or another use if desired, and gently squeeze the mushrooms dry.",
    "Discard the stems and finely chop the caps.",
    "Put the tofu on a cutting board or in a mixing bowl and coarsely mash it with a fork.",
    "Heat the neutral-tasting oil in a skillet over medium heat.",
    "Add the cabbage and cook, stirring occasionally, until tender and caramelizing a bit, 10 to 15 minutes.",
    "Stir in the mashed tofu and cook for another 3 to 5 minutes, until the pan is quite dry.",
    "Add the garlic and cook, stirring for 30 seconds or so until fragrant, then add the soy sauce, vinegar, brown sugar, and salt, scraping up any browned bits from the bottom of the pan with a wooden spoon.",
    "After 2 or 3 minutes, when the pan seems dry again, remove from the heat.",
    "Stir in the chopped mushroom caps, sesame oil, scallions, chives, and peanuts.",
    "Let cool completely.",
    "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 prepared filling within reach. Also set out a parchment-lined baking sheet and moistened clean towel, for the assembled dumplings.",
    "Fill and shape the dumplings into shumai (see page 169), 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.",
    "Make the bowls: Divide the salad, bok choy and rice, or quinoa among four bowls.",
    "Arrange 6 dumplings on top of the salad or grains in each bowl and serve immediately."
  ],
  "author": ""
}