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": "Pumpkin Sandwich Rolls",
  "description": null,
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 cup milk, room temperature",
        "2 large eggs eggs, room temperature",
        "1 cup pumpkin puree",
        "1 tablespoon honey",
        "1 ½ cups white whole wheat flour (such as King Arthur)",
        "3½ cups bread flour",
        "1 (.25 ounce) package instant yeast",
        "1½ teaspoons salt",
        "1/4 teaspoon freshly ground white pepper",
        "1/4 cup butter, room temperature",
        "1 egg",
        "1 tablespoon water",
        "Flexible plastic lids, for stencils",
        "1/4 cup light rye flour, or as needed"
      ]
    }
  ],
  "instructions": [
    "Step 1\nWhisk milk and 2 eggs together in the bowl of a stand mixer; add pumpkin puree and honey and continue to stir until smooth.",
    "Step 2\nAdd white whole wheat flour, bread flour, yeast, salt, and white pepper to the pumpkin mixture. Attach the dough hook to the stand mixture and mix on low speed with the dough hook for 5 minutes, using a bowl scraper or stiff spatula to scrape down the sides of the bowl once or twice. Increase speed to medium-low. Add butter one piece at a time, mixing until each piece is completely incorporated before adding the next.",
    "Step 3\nTransfer the dough to a greased bowl. Cover bowl with plastic wrap and let the dough rise at room temperature until dough has doubled, 1 to 1 1/2 hours.",
    "Step 4\nWhile the dough rises, draw designs with permanent marker onto a flexible plastic lid. Cut shapes with a sharp paring knife or X-ACTO knife. Wash the lids with warm soapy water to remove any remaining ink.",
    "Step 5\nPunch the dough down and fold it over to expel air bubbles. Cover the bowl with plastic wrap and refrigerate until approximately 2 hours before you wish to serve the rolls.",
    "Step 6\nRemove dough from the refrigerator and scrape from bowl onto a flour-dusted work surface. Divide the dough into 12 evenly sized pieces and shape into tight balls. Line 2 baking sheets with baking parchment; arrange balls seam-side down onto prepared sheets. (You can also freeze the dough at this point. Refer to footnotes for tips for freezing.)",
    "Step 7\nCover rolls with greased plastic wrap and let sit at room temperature for 30 minutes.",
    "Step 8\nPreheat oven to 375 degrees F (190 degrees C).",
    "Step 9\nBeat 1 egg and water together in a small bowl using a whisk.",
    "Step 10\nGrease your hands and use them to gently flatten the dough balls into flat rounds, about 1/2 inch thick. Brush egg wash over the top of each round.",
    "Step 11\nSet a fine mesh strainer on a plate. Pour rye flour into the strainer. Place a stencil over one of the rounds. Sift rye flour onto the stencil. Carefully lift the stencil off the roll. Knock extra flour off stencil and onto the plate. Repeat with remaining rolls.",
    "Step 12\nLet dough rounds stand at room temperature until risen fully, about 10 minutes. Test for readiness by dabbing your index finger in flour and pressing it gently into the side of a roll, if the indentation springs back, let the dough rise until risen enough so another such indentation stays, about 5 minutes more.",
    "Step 13\nBake rolls in preheated oven until tops are golden and bottoms are browned, 15 to 20 minutes."
  ],
  "author": null
}