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": "Fragrant Wonton Soup",
  "description": "When serving dumplings with soup, you can eliminate a pot from the stove by cooking them in the simmering broth, as instructed here. This simple, aromatic soup is perfect for most of the dumplings in this chapter-its flavor profile is neutral-and it comes together in about 20 minutes. To bulk it up, put a scoop of fresh or leftover rice in the bottom of each bowl. Homemade vegetable stock is ideal here, but a low-salt store-bought one works in a pinch.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 tablespoon neutral-tasting oil",
        "1 small onion, sliced into thin strips",
        "1 stalk celery, thinly sliced on the bias",
        "1 medium carrot, sliced into thin rounds on the bias",
        "Pinch of red pepper flakes",
        "3 garlic cloves, thinly sliced",
        "2 teaspoons grated fresh ginger",
        "6 cups vegetable stock, preferably homemade (see page 219)",
        "1 teaspoon fine sea salt",
        "4 heads baby bok choy, quartered lengthwise through the core",
        "24 assembled dumplings, fresh or frozen",
        "1/4 cup minced fresh chives",
        "2 scallions, white and green parts, thinly sliced",
        "Soy sauce for serving (optional)",
        "Drops of toasted sesame oil for serving (optional)",
        "Rayu (page 238), Chili Oil (page 237), or Chili-Bean Oil (page 240) for serving (optional)",
        "Pounded Ginger Pulp (page 247) for serving (optional)"
      ]
    }
  ],
  "instructions": [
    "Heat the oil in a pot or saucepan over medium heat.",
    "Add the onion, celery, carrot, and red pepper flakes.",
    "Cook, stirring periodically, for about 5 minutes, until the vegetables are just softened.",
    "Stir in the garlic and ginger and cook for 1 minute more, until fragrant.",
    "Pour in the stock, bring to a boil, then reduce the heat and simmer for 15 minutes.",
    "Add the salt and taste, adding more salt as needed.",
    "Add the bok choy and simmer for another 4 to 6 minutes, until tender, then fish out the bok choy with a spider skimmer to prevent overcooking and divide among four bowls.",
    "Cook the dumplings as directed in the individual recipes.",
    "Divide the soup among the bowls, float 6 dumplings in each bowl of soup, and serve immediately with chives, scallions, and the condiments of your choice."
  ],
  "author": null
}