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": "Mushroom Miso Soup with Greens",
  "description": "Miso soup is a restorative thing on its own, and this recipe is hearty enough to serve without dumplings. The darker your miso paste, the saltier and more assertive the broth will be, so use less to start if you're using a dark brown or red variety and then add more by the teaspoon until it's to your liking. (And if you have a few different kinds of miso paste on hand, try combining them for a more complex flavor.) You can make the broth up to a day or two in advance, then reheat it just before serving as you cook the dumplings-which, if you get in the habit of keeping a stash of dumplings in the freezer, lays the groundwork for a very easy, extra-nourishing weeknight meal.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "6 cups water or vegetable stock (preferably homemade)",
        "Two 2-inch squares kombu",
        "6 dried shiitake mushrooms",
        "2 tablespoons light-colored miso paste",
        "1 tablespoon soy sauce",
        "1 teaspoon sugar",
        "½ teaspoon fine sea salt",
        "5 ounces firm tofu (about one-third of a 14-ounce package), cubed",
        "1/4 cup wakame",
        "4 cups watercress sprigs or baby spinach",
        "24 assembled dumplings, fresh or frozen",
        "2 scallions, white and green parts, thinly sliced on the bias, for garnish"
      ]
    }
  ],
  "instructions": [
    "Heat the water or stock in a pot or saucepan until it just comes to a boil.",
    "Remove from the heat and add the kombu and mushrooms.",
    "Cover with a lid or plate to trap the steam and let stand for 30 minutes.",
    "Strain the broth and return it to the pot.",
    "Discard the kombu.",
    "Trim off and discard the mushroom stems and thinly slice the caps.",
    "In a small bowl, whisk together the miso with a ladleful or two of the broth until smooth, then stir the miso mixture into the remaining broth in the pot.",
    "Just before serving, bring the broth to a simmer and add the soy sauce, sugar, and salt.",
    "Taste, adding more miso, salt, or soy sauce as needed.",
    "Stir in the mushrooms and tofu.",
    "Cover the wakame with cold water in a bowl and let stand for 5 minutes.",
    "Drain, squeezing dry, then, if you purchased whole-leaf wakame, coarsely chop it into bite-sized pieces if necessary.",
    "Add to the soup.",
    "Divide the watercress or spinach among four bowls.",
    "Cook the dumplings according to the instructions in the individual recipes, then place 6 dumplings on top of the greens in each bowl.",
    "Cover with the simmering broth, garnish with the scallions, and serve immediately."
  ],
  "author": null
}