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 Tenders",
  "description": "This go-to recipe is always a favorite with kids. I return to this one over and over again. The trick to this recipe is an olive oil and rice milk emulsion that stands in for the egg traditionally used in breading the tenders; it creates a lovely golden, crispy tender. If you have leftovers, reheat them in the oven at 375°F for 10 to 15 minutes.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 pound chicken tenders",
        "¾ cup coconut milk (shake can well before measuring)",
        "½ cup cornstarch or tapioca starch, plus more as needed",
        "2 tablespoons rice milk",
        "4 tablespoons olive oil",
        "1 cup gluten-free breadcrumbs (I use Ener-G)",
        "Salt and freshly ground pepper",
        "3 cups canola oil",
        "½ lemon",
        "Sea salt for serving",
        "Ketchup for serving"
      ]
    }
  ],
  "instructions": [
    "In a bowl, combine the chicken with the coconut milk.",
    "Spread the cornstarch on a plate or wide shallow dish. Pour the rice milk into a second wide shallow dish. Add the olive oil to the rice milk 1 tablespoon at a time, whisking well after each addition, until creamy and beginning to thicken. Spread the breadcrumbs on a wide shallow dish. Season with salt and pepper and toss well.",
    "Working quickly, remove a chicken tender from the coconut milk, roll it in the cornstarch, turn it in the rice milk mixture, then coat with the breadcrumbs. Set on a clean plate or platter. Repeat with the remaining tenders. You may have to wash your hands a couple of times during this process if the starch clumps up on them. Dip using your left hand for wet ingredients, right for dry.",
    "Heat the canola oil in a medium-size deep sauté pan or Dutch oven over medium-high heat until really hot, but not smoking. It should be rippling. Drop a tiny piece of breading in to see if it sizzles-that means it's ready.",
    "Cook the tenders in two batches, being sure not to overcrowd the pan, until they are deeply golden, about 3 minutes per side, or 6 minutes total. Remove from the pan with tongs, letting extra oil drip off, and place on a serving platter lined with paper towels. Squeeze with a little lemon juice and sprinkle with a little sea salt. Serve hot, with ketchup."
  ],
  "author": ""
}