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 Piccata",
  "description": "Chicken piccata is a tangy and light way to cook up chicken cutlets, and it pairs well with plain linguine or spaghetti. While I do love veal piccata too, after looking into the whole concept of \"free-range\" veal, I decided to take it off my menu (after all, veal, by nature, doesn't range anywhere-it stays put, to keep it tender). So I'm stickin' with chicken. (Plus, chicken is cheaper!) Serve this with plain linguine, tossed with a little olive oil and salt.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1½ pounds chicken cutlets",
        "¼ cup superfine brown rice flour",
        "Salt and freshly ground pepper",
        "2 tablespoons olive oil",
        "¼ cup freshly squeezed lemon juice",
        "½ cup chicken broth",
        "2 tablespoons capers (nonpareils), drained",
        "1 tablespoon Earth Balance soy-free buttery spread",
        "2 tablespoons chopped fresh parsley"
      ]
    }
  ],
  "instructions": [
    "Place the chicken cutlets between two sheets of waxed paper and pound until 1/4 inch thick. You really want to make sure they are this thin, for optimum tenderness.",
    "Put the brown rice flour in a shallow bowl. Sprinkle the cutlets on both sides with salt and pepper, dredge them in the rice flour to coat well, and set aside.",
    "Heat a large saute pan over medium-high heat. Add the olive oil and heat until it starts to ripple. Add the cutlets, being sure not to overcrowd them. Cook for about 3 minutes per side, until they are a lovely golden brown. Remove from the pan to a plate, and cover to keep warm.",
    "Add the lemon juice, chicken broth, and capers to the pan and bring to a boil, stirring to deglaze and scraping up all the lovely browned bits from the bottom of the pan. Simmer the sauce for 4 minutes, stirring often, to reduce by at least half. Remove from the heat, add the buttery spread, and swirl until it's completely dissolved. Put the cutlets on plates, spoon the sauce over each, and sprinkle with the parsley."
  ],
  "author": ""
}