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": "Pierogi (Potato and Mushroom Sauerkraut)",
  "description": "Everyone's favorite Polish dumpling. Toothsome, warm, soft, and smothered in caramelized onions―yep, that's the stuff! In NYC, pierogi are a brunch staple. Our Polish diners are a disappearing breed, but you can live the life in your own kitchen.\nThis is one of those time-consuming recipes that will change your life.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the caramelized onions",
      "ingredients": [
        "¼ cup canola oil",
        "2 pounds sweet onions (Vidalia or Walla Walla), diced medium"
      ]
    },
    {
      "section": "For the potato filling",
      "ingredients": [
        "1½ pounds Yukon Gold potatoes, peeled and sliced, cut into 34-inch chunks",
        "¼ cup canola oil",
        "1 small onion, finely chopped",
        "½ teaspoon salt",
        "½ teaspoon pepper"
      ]
    },
    {
      "section": "For the mushroom sauerkraut filling",
      "ingredients": [
        "4 tablespoons nonhydrogenated margarine (or ¼ cup canola oil and 1/4 teaspoon salt)",
        "10 ounces mushrooms, sliced (about 3 cups)",
        "2 cups sauerkraut",
        "¼ teaspoon pepper"
      ]
    },
    {
      "section": "For the dough",
      "ingredients": [
        "1 cup warm water",
        "3 tablespoons canola oil",
        "3 cups all-purpose flour, divided, plus a little extra for sprinkling",
        "3/4 teaspoon salt"
      ]
    },
    {
      "section": "For serving",
      "ingredients": [
        "Applesauce"
      ]
    }
  ],
  "instructions": [
    "MAKE THE CARAMELIZED ONIONS",
    "Preheat a heavy-bottomed skillet, preferably cast iron, over low heat.",
    "Add the oil and the onions and toss the onions to coat.",
    "Cover and cook for 20 minutes, leaving a little gap for steam to escape.",
    "Stir occasionally, every 5 minutes or so.",
    "Onions should turn amber, but not burn, although a couple of darker spots are fine (see box, page 44).",
    "Remove the cover and turn the heat up just a bit, to a medium setting.",
    "Stir often for 10 more minutes.",
    "Onions should become a darker amber, and some of the moisture should evaporate.",
    "MAKE THE POTATO FILLING",
    "In a medium-size pot, cover potatoes in water.",
    "Place a lid on the pot and bring to a boil.",
    "Once boiling, cook for about 20 more minutes or until potatoes are easily pierced with a fork.",
    "Meanwhile, in a large pan, sauté the onions in oil over medium heat for about 7 minutes.",
    "Turn the heat off but continue to stir occasionally because they could still burn from the hot pan.",
    "When the potatoes are done boiling, drain them well and add them to the pan with the onions.",
    "Just mash them right in there with a potato masher; that way you are sure to get all the oil, plus you save a dish.",
    "Add the salt and pepper.",
    "Make sure potatoes are mashed well and fluffy.",
    "Set aside to cool a bit.",
    "MAKE THE MUSHROOM SAUERKRAUT FILLING",
    "In a large skillet, melt the margarine over medium-high heat.",
    "Add the mushrooms and sauté for about 7 minutes, until the mushrooms are soft.",
    "Before adding the sauerkraut to the pan, give it a squeeze over the sink to get out as much water as you can.",
    "It's important to do this so that your pierogi don't get all wet.",
    "You'll need to add the sauerkraut to the pan a cup at a time.",
    "Add to the pan and cook for about 10 minutes, cooking out any excess water.",
    "Season with the pepper.",
    "The filling shouldn't look dry (a small amount of water is okay), but you shouldn't be able to slosh around in it in rain boots.",
    "MAKE THE DOUGH",
    "Pour the water and oil into a large bowl.",
    "Add 2 cups of the flour and the salt, keeping one cup aside.",
    "Use a fork to stir the flour in, and as it starts to come together, use your hands to knead until a loose dough forms (about 3 minutes).",
    "Sprinkle your counter with flour, then turn the dough out onto it and knead.",
    "Add the reserved cup of flour a little bit at a time, working it into the dough, until it is very smooth and elastic, about 10 minutes.",
    "If it's too sticky, you can add a little bit more flour and knead it in, sometimes up to 1/4 cup extra.",
    "Conversely, if you get a good-feeling, smooth, elastic dough with less than the extra cup of flour, then that's okay, too.",
    "Now we roll the dough out, and also bring a salted pot of water to boil-the largest pot you've got-for boiling the pierogi.",
    "Divide the dough in half and make sure your counter is clean and sprinkled with a dusting of flour to prevent sticking.",
    "Roll half the dough out to about 1/16 of an inch thick, which is to say, very thin but not see-through.",
    "I roll it into an 18 × 10-inch rectangle, but as long as you have the thinness going, the shape doesn't matter so much.",
    "Sprinkle the top with a light dusting of flour.",
    "Now we're going to make circles.",
    "I use the top of a glass that is 3½ inches in diameter, but somewhere between 3½ and 4 inches is perfect.",
    "Use a glass or a cookie cutter.",
    "Have ready a lightly floured plate to place the finished circles on, and go ahead and firmly press your glass or cookie cutter into the dough, as close together as you can.",
    "Pull together the excess dough and set aside.",
    "Place circles on the floured plate and transfer to the fridge while you repeat with the other half of the dough.",
    "Combine the excess dough and see if you can get a few more wrappers out of the deal.",
    "BOIL THE PIEROGI",
    "Now we're ready to boil some pierogi!",
    "Make sure your water is rapidly boiling.",
    "The filling should be room temp or colder.",
    "Have a small bowl of water for wetting the edges of the wrappers.",
    "Place about a tablespoon of filling into the center of a circle and dab water around the circumference of the circle.",
    "Fold the edges of the wrapper over filling and pinch in the middle to hold together.",
    "Pinch down the sides so that you have a sealed half-moon.",
    "Don't be shy with the pinching and don't try to make it look like perfect pinches.",
    "The most important thing is that you are getting them sealed, so use pressure and really seal them up.",
    "If some of the filling is sneaking its way out, then use a little less filling with the next one.",
    "Once you get the amount of dough down, you can do a few at a time in conveyer belt style.",
    "I usually do six, lay out the circles, add the filling, pinch them closed.",
    "This works out perfectly if you time it with the boiling.",
    "To boil, gently lower the pierogi into the water with a slotted spoon.",
    "Boil about six at a time.",
    "When they float they are ready.",
    "If for some reason they aren't floating, it takes about 4 minutes for them to cook.",
    "Use a slotted spoon to transfer them to a plate as you prepare the rest.",
    "Cover finished ones lightly with tin foil to keep warm.",
    "Proceed until all pierogi are boiled.",
    "Serve the pierogi in an oversized bowl, sprinkled amply with salt and smothered in lots and lots of caramelized onions."
  ],
  "author": null
}