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 Lettuce Cups with Hoisin Sauce",
  "description": "This dish taught me once and for all about the brilliance of a food processor. If you just pulse your veggies, they're diced small in literally seconds. And you can mince your garlic and ginger in about the same time. Seriously, use that food processor with the blade setting to get finely chopped carrots, celery, red bell pepper, and water chestnuts with almost no effort at all. You can even use it to chop up the green onions, though it's more of a shred than a chop. Allergy-friendly hoisin sauce is a new concept, because the traditional version is dependent on soy and wheat/gluten. This fresh, sweet, and savory version will have you dipping all your favorite Chinese foods in sauce again, only now it'll have a lot less sodium and lots more safe-for-you hoisin flavor.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 tablespoon canola oil",
        "2 cloves garlic, finely minced or pressed",
        "1 teaspoon minced ginger",
        "½ cup small-dice carrot",
        "½ cup small-dice celery heart",
        "½ cup small-dice red bell pepper",
        "3 green onions, white and green parts, chopped",
        "1 (5-ounce) can water chestnuts, chopped to pea size",
        "1½ pounds ground dark meat chicken",
        "2 tablespoons chicken broth",
        "Salt",
        "6 tablespoons Hoisin Sauce",
        "1 tablespoon rice vinegar",
        "Freshly ground pepper",
        "Butter or iceberg lettuce leaves",
        "Sriracha sauce (optional)"
      ]
    },
    {
      "section": "HOISIN SAUCE",
      "ingredients": [
        "1/4 cup coconut amino acids",
        "½ cup orange juice",
        "2 cloves garlic, finely minced or pressed",
        "1 teaspoon minced ginger",
        "¼ teaspoon cayenne pepper",
        "1/4 teaspoon Chinese five-spice powder",
        "1/4 teaspoon salt",
        "1/4 cup brown sugar",
        "1 tablespoon molasses",
        "2 teaspoons cider vinegar",
        "1/4 cup cold water",
        "1 tablespoon cornstarch or tapioca starch"
      ]
    }
  ],
  "instructions": [
    "Heat the canola oil in a nonstick wok or skillet over medium heat. Add the garlic and ginger and cook, stirring, for 30 seconds, until fragrant and golden.",
    "Add the carrot, celery, bell pepper, green onions, and water chestnuts and cook for 4 minutes, stirring often.",
    "Add the ground chicken and broth and increase the heat to high. Sprinkle with a large pinch of salt. Cook, stirring often with a wooden spoon or spatula and breaking up the chicken into crumbles, for 4 minutes, until no longer pink and starting to brown.",
    "Add 3 tablespoons of the Hoisin Sauce, reserving the rest for serving alongside the lettuce cups. Stir in the rice vinegar, bring to a simmer, reduce the heat to low, and cook at a slow simmer for 3 minutes. Adjust the salt and pepper to taste.",
    "Serve with the lettuce leaves. Each diner makes his or her own bundles by spooning about 2 tablespoons of chicken into each leaf, topping with a little of the remaining 3 tablespoons Hoisin Sauce, wrapping it up, and eating! (I like to add a little Sriracha sauce to mine, too.)"
  ],
  "author": ""
}