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": "Chickpea Potstickers",
  "description": "I like these dumplings best as potstickers because the sturdy, savory filling is completely addictive against the crisp, golden crust that develops in pan-frying. Quick-pickled shallots add further contrast in the form of bursts of sweet, sharp crunch. I recommend doing all of the chopping by hand rather than using a food processor in this recipe it's important that the filling have lots of texture, and with a food processor, it's too easy to turn it into a hummus-like mush.",
  "subtitle": "Kale, Pickled Shallots",
  "ingredients": [
    {
      "section": "For the pickled shallots",
      "ingredients": [
        "2 tablespoons red wine vinegar",
        "1½ teaspoons sugar",
        "1 teaspoon fine sea salt",
        "1 shallot, diced"
      ]
    },
    {
      "section": "For the filling",
      "ingredients": [
        "6 ounces kale (1 small or large bunch), coarsely chopped, stems and all",
        "1 cup cooked chickpeas (rinsed if canned)",
        "1 tablespoon olive oil",
        "1 garlic clove, smashed and coarsely chopped",
        "3/4 teaspoon ground cumin",
        "½ teaspoon smoked paprika",
        "1/4 teaspoon freshly ground black pepper"
      ]
    },
    {
      "section": "For the dumplings",
      "ingredients": [
        "25 to 30 thick round dumpling wrappers",
        "2 tablespoons neutral-tasting oil"
      ]
    },
    {
      "section": "For the bowls",
      "ingredients": [
        "Green Salad with Honey-Soy Vinaigrette (page 204), Toasted Quinoa with Massaged Kale (page 210), or Stir-Fried Bok Choy and Rice (page 208)"
      ]
    }
  ],
  "instructions": [
    "Whisk together the vinegar, sugar, and ½ teaspoon salt in a bowl until the sugar and salt dissolve.",
    "Add the shallot and let stand for at least 20 minutes, as you prepare the rest of the filling, stirring periodically.",
    "Meanwhile, bring a saucepan of water to boil and salt it generously.",
    "Prepare an ice-water bath.",
    "Add the kale to the saucepan and blanch for 2 to 5 minutes, until the stems are tender.",
    "Drain the kale and add it to the ice-water bath.",
    "Drain again and squeeze out excess moisture, then finely chop the kale.",
    "Place the chickpeas in a mixing bowl and mash coarsely with a potato masher or fork.",
    "Add the kale, olive oil, garlic, cumin, paprika, pepper, and the remaining ½ teaspoon salt.",
    "Lift the shallots from the vinegar with a slotted spoon and add them, as well as 1 tablespoon of the pickling brine.",
    "Stir to combine.",
    "Taste, adding additional salt or a bit more of the pickling vinegar to brighten the flavor if necessary.",
    "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 prepared filling within reach. Also set out a parchment-lined baking sheet and a moistened clean towel, for the assembled dumplings.",
    "Fill and shape the dumplings into pleated potstickers (see page 169) 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 are firmed up, then transfer to an airtight container or resealable bag and keep them in the freezer until ready to serve.",
    "To cook, heat a heavy skillet over medium-high heat. Swirl in the neutral-tasting oil. Once hot, arrange the dumplings in concentric circles in the pan, flat side down, fitting as many as you can into the pan in a single layer. Cook for 2 to 3 minutes if the dumplings are fresh, or 4 to 6 minutes if frozen, until golden brown on the bottoms and crisp. (Use your fingers to lift one out of the pan to check.) Working quickly, drizzle with about 3 tablespoons water and then cover the pan tightly with a lid or piece of foil. Cook for 3 minutes more, until the dumplings appear translucent and are heated through.",
    "Make the bowls: Divide the salad, quinoa, or bok choy and rice among four bowls. Arrange 6 potstickers on top of the salad or grains in each bowl and serve immediately."
  ],
  "author": ""
}