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": "Chicken & Piccalilli Squares",
  "description": "These square samosas are my favourite. Piccalilli is a relish with a spicy kick and a touch of sweetness, made with a mixture of vegetables. It tastes so good with the tender chicken, wrapped in crispy, crunchy parcels. My mother-in-law made these one Ramadan, and at the first bite I knew I had to make them myself. These are easier to make than the traditional triangular samosas. Serve with Red Pepper Chutney (see page 137) for dipping.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "50g butter",
        "1 teaspoon cumin seeds",
        "2 onions, finely chopped",
        "500g chicken breast, cut into 1cm cubes",
        "1 tablespoon garlic paste",
        "1 tablespoon green chilli paste",
        "1 large potato, peeled and cut into 1cm cubes",
        "5 tablespoons piccalilli",
        "5 tablespoons chilli and garlic sauce",
        "½ teaspoon salt",
        "5g fresh coriander, finely chopped",
        "2 tablespoons plain flour",
        "8 tablespoons water",
        "1 packet of spring roll wrappers",
        "oil, for deep-frying"
      ]
    }
  ],
  "instructions": [
    "Melt the butter in a saucepan on a low heat and sprinkle in the cumin seeds. When they start to sizzle, add the onions and fry for 5 minutes until soft and translucent.",
    "Add the chicken, stir well, cover and cook on a medium heat for 25 minutes or until very little moisture is left. Add the garlic paste and chilli paste.",
    "Meanwhile, boil the potatoes for 8-10 minutes until only just tender, then drain in a colander and set aside. Blitz the piccalilli in a food processor until smooth.",
    "Add the potatoes, piccalilli, chilli and garlic sauce and salt to the chicken and mix everything together. Remove from the heat and set aside to cool completely, then stir in the chopped coriander.",
    "Make a paste by mixing the flour and water in a small bowl to a smooth consistency.",
    "Take one of the spring roll wrappers and cut into long strips about 5cm wide. Keep the wrappers you aren't using covered with a damp tea towel to stop them drying out. Working with 2 strips at a time, follow the diagram on page 30 and place one strip on a clean work surface with one of the short edges towards you and brush the bottom 5cm of the strip with a little flour paste. Create an 'L' shape by placing one end of the second strip on top of the flour paste at a 90-degree angle and press together.",
    "Spoon 1½ tablespoons of the filling on the square section where the strips overlap. Fold the vertical strip down over the filling, then brush the top section that covers the filling with flour paste. Fold the second strip up and over the filling and press down to seal. Turn the parcel over and repeat the process, brushing with paste and folding until you have a square samosa. Repeat to make more squares until you've used up all the filling.",
    "Heat the oil for deep-frying in a large saucepan on a medium-high heat until it reaches 180°C. Fry the squares in batches for 3 minutes on each side until golden all over, then drain on kitchen paper. These are best eaten fresh on the day they are cooked.",
    "These chicken squares can be made in large batches and kept in the freezer. Arrange the uncooked squares on a baking sheet, then freeze until hard. Store in plastic bags in small quantities, then defrost and fry when required."
  ],
  "author": null
}