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": "Rich Lentil Dumplings",
  "description": "The flavor profile of these dumplings is similar to that of a lentil-based pâté, with a foundation of rich and hearty ingredients like lentils, nuts, miso, and caramelized onions. The secret ingredient is umeboshi paste, a Japanese pantry staple that's made from coarsely pureed salt-pickled plums.",
  "subtitle": "Miso, Walnuts, Umeboshi Paste",
  "ingredients": [
    {
      "section": "For the dumplings",
      "ingredients": [
        "½ cup green lentils, rinsed and picked through",
        "½ teaspoon fine sea salt",
        "4 dried shiitake mushrooms",
        "½ cup mung bean sprouts",
        "1 tablespoon light-colored miso paste",
        "1 teaspoon umeboshi paste",
        "1 scallion, white and green parts, thinly sliced",
        "1/4 cup coarsely chopped fresh cilantro leaves and stems",
        "3 tablespoons finely chopped toasted walnuts",
        "1/4 teaspoon freshly ground black pepper",
        "25 to 30 thin or thick square or round dumpling wrappers",
        "2 tablespoons neutral-tasting oil, if pan-frying"
      ]
    },
    {
      "section": "For the bowls",
      "ingredients": [
        "Stir-Fried Bok Choy and Rice (page 208) or Mushroom Miso Soup with Greens (page 206)"
      ]
    }
  ],
  "instructions": [
    "In a saucepan, cover the lentils with cold water and place over medium-high heat. Bring to a boil, then add the salt, reduce the heat to low, and simmer for about 10 minutes. Taste for doneness-they'll likely need another few minutes, but remove them from the heat before they get mushy. Drain and let cool completely.",
    "Meanwhile, place the dried mushrooms in a heatproof bowl and cover with hot water. Let stand for 20 to 30 minutes, until the mushrooms are completely tender. Remove from the water and gently squeeze to remove excess liquid. Discard the stems and then finely chop the mushroom caps.",
    "Place the bean sprouts in a heatproof bowl and cover with boiling water. Immediately drain and rinse under running cold water. Drain thoroughly, then coarsely chop.",
    "Place the cooked lentils, miso, and umeboshi paste in a mixing bowl and use a fork to mash into a chunky paste. Add the mushrooms, bean sprouts, scallion, cilantro, walnuts, and pepper, stirring with the fork until well combined.",
    "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, if using thicker dumpling wrappers, pleated potstickers (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 (if using thin dumpling wrappers): Heat about ½ inch of water in a skillet until simmering. Use a paper towel moistened with oil to lightly grease the layers of a stacking steamer unit, then arrange the 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.",
    "To pan-fry them (if using thick dumpling wrappers): Heat a heavy skillet over medium-high heat. Swirl in the oil. Once hot, arrange the dumplings in concentric circles in the pan, flat side down, fitting as many as you can into the pan in a single layer. Cook for 2 to 3 minutes if fresh, or 4 to 6 minutes if frozen, until golden brown on the bottoms and crisp. (Use your fingers to lift one out of the pan to check.) Working quickly, drizzle with about 3 tablespoons water and then cover the pan tightly with a lid or piece of foil. Cook for 3 minutes more, until the dumplings appear translucent and are heated through.",
    "Make the bowls: Divide the bok choy and rice or soup among four bowls. Arrange 6 dumplings on top of the bok choy and rice in each bowl or float them in the broth and serve."
  ],
  "author": ""
}