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": "Edamame Dumplings",
  "description": "These springy dumplings manage to be both rich and light at the same time-the toasted sesame oil and sesame seeds add the richness, and edamame and refreshing mint contribute lightness. I like them best steamed, and for quickest assembly I usually make half-moons or triangles, though they work well in any shape. Drizzled with a simple, vinegary soy dressing (the honey-soy dressing on page 204, for example) or even a sweet soy sauce like kecap manis, these also make an easy starter or side dish, eaten with chopsticks.",
  "subtitle": "Mint, Sesame, Scallion",
  "ingredients": [
    {
      "section": "For the dumplings",
      "ingredients": [
        "1½ cups frozen shelled edamame",
        "1/4 cup grated carrot",
        "1 tablespoon neutral-tasting oil",
        "1 teaspoon toasted sesame oil",
        "1 teaspoon brown rice vinegar",
        "½ teaspoon fine sea salt",
        "1/4 teaspoon sugar",
        "2 scallions, white and green parts, thinly sliced",
        "2 tablespoons chopped fresh mint",
        "1 teaspoon toasted sesame seeds",
        "25 to 30 thin round or square dumpling wrappers"
      ]
    },
    {
      "section": "For the bowls",
      "ingredients": [
        "Fragrant Wonton Soup (page 203) or Green Salad with Honey-Soy Vinaigrette (page 204)"
      ]
    }
  ],
  "instructions": [
    "Bring a saucepan of water to boil and salt it generously. Add the frozen edamame to the saucepan and cook for 3 to 5 minutes, or according to package instructions, until just tender. During the last 20 seconds of cooking, add the carrot. Drain through a fine-mesh sieve and rinse well under cold running water until cool. Drain thoroughly.",
    "Combine the edamame and carrot in the bowl of a food processor with the neutral-tasting oil, sesame oil, vinegar, salt, and sugar. Pulse several times until a chunky filling forms, being careful not to overprocess. Add the scallions, mint, and sesame seeds and pulse a few times more to incorporate them. Taste, adding more salt or vinegar as needed.",
    "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.",
    "Fill and 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 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 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 very hot steam will rush out.",
    "To boil the dumplings: With the soup at a simmer, drop in the dumplings, cover, and cook for 2 minutes if the dumplings are fresh, or 4 minutes if frozen. Fish them out of the soup with a spider skimmer or slotted spoon and divide the soup among four bowls.",
    "Make the bowls: Float 6 dumplings in each soup bowl or divide the salad among four bowls and arrange 6 dumplings on each salad. Serve immediately."
  ],
  "author": null
}