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": "Stir-fried Bok Choy and Rice",
  "description": "Here's an easy method for stir-frying bok choy, complete with a flavorful sweet-savory glaze. Baby bok choy is increasingly available outside Asian markets, and I prefer it to the heavier, Napa cabbage-like mature heads. It's light and small one head fits in the palm of your hand and is a little sweeter with a more tender texture. I've included instructions here for both the baby and mature vegetable. Rice, greens, dumplings, and a drizzle of the glaze make for a filling bowl meal here, but you might want to add a little garnish of sliced cucumbers or radishes, quick-pickled or raw (see page 231 for Quick Cucumber Pickles), or shredded romaine, butter leaf lettuce, or cabbage for some coolness and extra crunch.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 pounds bok choy (4 to 6 heads baby bok choy or 1 medium mature head)",
        "4 scallions, white and green parts, trimmed",
        "2 tablespoons plus 2 teaspoons soy sauce, plus more for serving",
        "1/4 cup water",
        "2 teaspoons cornstarch or arrowroot powder",
        "2 teaspoons minced garlic",
        "2 teaspoons grated ginger",
        "2 scant teaspoons toasted sesame oil",
        "2 teaspoons brown sugar",
        "Pinch of red pepper flakes",
        "2 tablespoons neutral-tasting oil",
        "5 cups freshly cooked rice or mixed grains (see pages 221-223)",
        "24 assembled dumplings, fresh or frozen",
        "Chili Oil (page 237), for serving (optional)"
      ]
    }
  ],
  "instructions": [
    "If using baby bok choy, quarter the heads lengthwise through the stem. If using mature bok choy, separate the leaves from the stalks. Cut the stalks into 1½-inch segments and chop the leaves in half lengthwise.",
    "Cut the scallions into 2-inch lengths. If they're thicker than a pencil, slice them in half lengthwise.",
    "Whisk together the soy sauce, water, cornstarch, garlic, ginger, sesame oil, brown sugar, and red pepper flakes until smooth and the cornstarch is dissolved.",
    "Heat a wide skillet over medium-high heat and pour in the neutral-tasting oil. Depending on the size of your pan, it may be necessary to cook the bok choy in two batches, in which case, add the soy sauce mixture half at a time in the step below.",
    "If using baby bok choy, once the oil is shimmering, add the bok choy all at once and cook, stirring frequently, until softened and beginning to brown, 2 to 4 minutes. Add the scallions and cook about 2 minutes more, until limp.",
    "If using mature bok choy, once the oil is shimmering, add the stems. Cook for about 5 minutes, tossing them periodically, until fork-tender. Stir in the scallions and cook for about 2 minutes, until just limp, then stir in the bok choy leaves.",
    "Clear away a small space in the center of the pan and pour the soy sauce mixture directly into it (this allows the sauce to caramelize a bit; see note above if you need to cook the bok choy in 2 batches). Stir the vegetables into the liquid and cook for another 1 to 3 minutes, until the sauce thickens. Remove from the heat.",
    "Cook the dumplings as directed in the individual recipes.",
    "Divide the rice among four bowls. Use tongs to pile the bok choy on one side of the rice, and arrange 6 dumplings on the other side of each bowl. Drizzle any sauce that remains in the skillet over each serving and serve with additional soy sauce or the Chili Oil, if desired."
  ],
  "author": ""
}