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, ONION, AND SUMAC CASSEROLE",
  "description": "The combination of onions and sumac cooked in olive oil is one of the most traditional and uniquely Palestinian flavors you will ever come across. The combination is sublime: it makes you want to go back for another bite... and another... and another. In this recipe, which is more common in the northern part of Palestine, the onions and spices are cooked with chicken, and sometimes potatoes, in a roasting pan. The word mhammar can mean both roasted and red and aptly refers to the use of paprika, which lends the dish a distinct reddish color. It makes a perfect weeknight dinner, as it can be oven-ready in less than 15 minutes; if you have leftovers, you can always use them as stuffing for Chicken, Sumac, and Pine Nut Rolls (page 86).",
  "subtitle": "The combination of onions and sumac cooked in olive oil is one of the most traditional and uniquely Palestinian flavors you will ever come across.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2½ lb/1.25 kg chicken pieces (about 4 whole legs or 6 skin-on breasts)",
        "6-7 onions, diced",
        "3-5 potatoes, cut into rounds (optional)",
        "3 tablespoons sweet paprika",
        "2 tablespoons sumac",
        "1 tablespoon ground cumin",
        "1 teaspoon Nine Spice Mix (page 24)",
        "1 tablespoon salt",
        "3-4 tablespoons olive oil",
        "2 tablespoons Toasted Pine Nuts (page 31), to serve"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "pita bread (if not using potatoes), homemade (page 38) or store-bought (optional)"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 350°F/180°C/Gas Mark 4.",
    "Put the chicken, onions, and potatoes, if using, into a greased or non-stick, deep roasting dish.",
    "In a small bowl, mix together all the spices, salt, and olive oil until evenly combined.",
    "Pour the mixture into the roasting dish and use your hands to work the spice rub evenly into the onions, chicken, and potatoes.",
    "Make sure the chicken pieces are not crowding each other and that they are skin side up.",
    "Add ½ cup (4 fl oz/120 ml) water to the tray, cover with aluminum foil, and bake in the oven for 1-1/4 hours until the chicken is fully cooked.",
    "Check once or twice during cooking to make sure liquid has not entirely evaporated and top up with more water if necessary.",
    "You do not want the dish to be completely dry but you also do not want a soup, more of a gravy sauce coating the onions.",
    "Once the chicken is cooked, remove the foil and increase the oven temperature (or preheat the broiler/grill).",
    "Continue to cook for another 5-10 minutes to allow the chicken skin to crisp up.",
    "Remove from the oven and allow to sit for 5 minutes before serving.",
    "Sprinkle with toasted pine nuts and serve with pita bread, if desired."
  ],
  "author": ""
}