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": "Sweet Potato Dumplings",
  "description": "Fermented black beans have a salty, umami savoriness that can sometimes be hard to achieve in vegetarian dishes. Called douchi, and a fixture of Sichuanese cooking, they're not black beans as we know them from Mexican and Cuban cuisines, but soybeans that have been salted and fermented, so they turn black in the process. They need to be soaked and rinsed before using in order to draw out the salt and mellow the flavor a bit. I love them with sweet potatoes and spinach, where they balance out the sweetness with assertive, salty chew.",
  "subtitle": "Spinach, Fermented Black Beans, Sesame",
  "ingredients": [
    {
      "section": "For the dumplings",
      "ingredients": [
        "3 tablespoons fermented black beans",
        "2 tablespoons neutral-tasting oil",
        "5 ounces spinach (tough stems removed if using mature spinach)",
        "1 tablespoon toasted sesame oil",
        "12 white or red onion, minced",
        "1 small sweet potato or yam (8 ounces), grated",
        "1/4 teaspoon fine sea salt",
        "1/4 teaspoon sugar",
        "teaspoons soy sauce",
        "25 to 30 thin round or square dumpling wrappers"
      ]
    },
    {
      "section": "For the bowls",
      "ingredients": [
        "Mushroom Miso Soup with Greens (page 206)",
        "Fragrant Wonton Soup (page 203)",
        "or Stir-Fried Bok Choy and Rice (page 208)"
      ]
    }
  ],
  "instructions": [
    "Cover the black beans with cold water and let stand while you prepare the rest of the dumpling filling.",
    "Heat 1 tablespoon neutral-tasting oil in a skillet over medium heat. Add the spinach and cook, tossing with tongs, until wilted, about 2 minutes. Transfer to a cutting board or plate to cool until comfortable to handle. Gently squeeze on the greens to extract as much liquid as possible and pour it off, then finely chop.",
    "Heat the remaining 1 tablespoon neutral-tasting oil and the sesame oil in a skillet over medium heat. Add the onion and cook, stirring periodically, until softened and beginning to brown, about 10 minutes. Add the sweet potato, salt, and sugar, and cook, stirring periodically, until the sweet potato is tender, another 10 to 15 minutes, then stir in the spinach and soy sauce. Drain the black beans and stir them into the filling. Cook until the pan is dry, then remove from the heat and let cool completely.",
    "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 dumpling 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 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: 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 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.",
    "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 among the bowls.",
    "Make the bowls: Divide the bok choy and rice among four bowls. Arrange 6 dumplings on top of the bok choy and rice in each bowl or float them in the soup and serve immediately."
  ],
  "author": null
}