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": "Dinner Rolls",
  "description": "For years I have been searching for the perfect dinner roll. I have found some great gluten-free and dairy-free options, but egg-free? That's a challenge most gluten-free food vendors haven't yet stepped up to. This recipe has the perfect mix of flours to create a great-tasting dinner roll that can be topped with Homemade Buttery Spread (page 37) or dipped in olive oil. These can be made as pull-apart rolls in a baking dish or stand-alone on a baking sheet.",
  "subtitle": "MAKES 12 ROLLS",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "325 grams (page 23) Bread Flour Blend (about 2½ cups)",
        "60 grams (about ½ cup) superfine sweet rice flour",
        "34 grams (about 3 tablespoons) potato flour",
        "1 teaspoon xanthan gum",
        "2½ teaspoons quick-rising yeast",
        "1 tablespoon organic cane sugar",
        "3 teaspoons baking powder",
        "1 teaspoon salt",
        "¼ cup plus 2 tablespoons (90 ml) grapeseed oil",
        "2 Flaxseed Eggs (page 42)",
        "1 tablespoon apple cider vinegar",
        "1 cup (240 ml) plus 2 tablespoons warm water"
      ]
    }
  ],
  "instructions": [
    "1. Grease a 7 by 9-inch (18 by 23 cm) baking dish (for pull-apart rolls) or line a large baking sheet with parchment paper (for individual rolls).",
    "2. Combine the flours, xanthan gum, yeast, sugar, baking powder, and salt in a medium bowl.",
    "3. Blend the oil, flaxseed eggs, vinegar, and 1 cup (240 ml) of water together in a large bowl, using a mixer on medium speed, about 1 minute.",
    "4. Slowly add the dry ingredients to the wet ingredients and mix on medium-low speed until combined. Increase the speed to medium-high and beat for 2 minutes. Add up to 2 tablespoons of water as needed, 1 tablespoon at a time, until the dough is thick and pliable.",
    "5. Divide the dough into 12 equal sections. Use damp hands to form each section into a ball and smooth the tops. Place them in the baking dish in 3 rows of 4 rolls each, with the sides touching (to make pull-apart rolls), or on the baking sheet with space in between (to make individual rolls).",
    "6. Let the rolls rise for 25 minutes in a warm, humid spot.",
    "7. Preheat the oven to 375°F (190°C). Allow the rolls to rise for another 5 to 10 minutes while the oven preheats.",
    "8. Bake for 24 to 25 minutes if using a baking dish or 19 to 20 minutes if using a baking sheet, until the internal temperature is 200°F to 205°F (93°C to 96°C)."
  ],
  "author": ""
}