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": "Kabocha dumplings",
  "description": "Kabocha squash is sometimes marked “Japanese pumpkin” at markets and Asian grocery stores. Its skin features streaks of dark green and orange, and the flesh has a vibrant reddish hue and a sharp fruity fragrance, and it is a bit starchier than pumpkin and butternut squash once cooked. Here it's simply grated and sautéed, then paired with flavors that highlight its sweet, autumnal notes: fennel, ginger, coconut milk, and a pinch of cayenne for heat.",
  "subtitle": "COCONUT, FENNEL SEED, GINGER",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 tablespoon neutral-tasting oil",
        "½ medium onion, diced",
        "2½ cups grated kabocha squash (about 1 pound seeded squash)",
        "½ teaspoon fennel seeds, crushed",
        "½ teaspoon sugar",
        "1/4 teaspoon fine sea salt",
        "Pinch of cayenne pepper",
        "1 tablespoon minced garlic",
        "1 tablespoon grated fresh ginger",
        "½ cup coconut milk",
        "1/4 cup coarsely chopped fresh cilantro",
        "1 teaspoon grated orange zest",
        "25 to 30 thin round or square dumpling wrappers"
      ]
    },
    {
      "section": "For the bowls",
      "ingredients": [
        "Green Salad with Honey-Soy Vinaigrette (page 204) or Toasted Quinoa with Massaged Kale (page 210)"
      ]
    }
  ],
  "instructions": [
    "Heat the oil in a skillet over medium heat.",
    "Add the onion and cook, stirring periodically, until translucent, 3 to 5 minutes.",
    "Add the squash, fennel seeds, sugar, salt, and cayenne and turn up the heat to medium-high.",
    "Cook until the squash is soft and blistered in parts, stirring occasionally, another 3 to 5 minutes.",
    "Stir in the garlic and ginger, then the coconut milk.",
    "Stir constantly to prevent scorching and cook until the pan is dry, another 2 to 3 minutes.",
    "Remove from the heat and let cool completely.",
    "Stir in the cilantro and orange zest.",
    "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).",
    "If you're not eating them immediately, place the tray in the freezer for 30 minutes, until the dumplings are 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 salad or quinoa among four bowls.",
    "Arrange 6 dumplings on top of the salad or quinoa in each bowl and serve immediately."
  ],
  "author": ""
}