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 Fried Rice",
  "description": "This recipe was one of the most fun I've ever developed. I like a good challenge, and this certainly was one. How to make fried rice without the following allergens: soy, gluten (in soy sauce), peanuts, tree nuts, eggs, or sesame? Also no fish or shellfish.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "4 tablespoons canola oil",
        "2 teaspoons finely minced garlic",
        "2 teaspoons finely minced fresh ginger",
        "2 green onions, white and green parts, chopped",
        "½ cup minced yellow onion",
        "½ cup diced carrot",
        "½ cup sliced water chestnuts",
        "½ cup chopped asparagus (fresh or frozen)",
        "1 teaspoon salt",
        "8 ounces ground chicken",
        "Freshly ground pepper",
        "3 cups cold cooked rice (preferably day-old jasmine rice)",
        "1 tablespoon Cybele's Soy-Free Soy Sauce or coconut amino acids"
      ]
    },
    {
      "section": "Pour la sauce",
      "ingredients": [
        "2 cups beef stock",
        "2 (2 by 3-inch) pieces kombu seaweed",
        "2 teaspoons cider vinegar",
        "4 teaspoons molasses",
        "1 teaspoon finely minced garlic",
        "1 teaspoon grated or finely minced ginger",
        "Freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1 Heat a nonstick wok over high heat, add 2 tablespoons of the canola oil, and heat until the oil is starting to ripple slightly and is almost smoking. Add the garlic and ginger, toss to coat in the oil, add the green onions and toss, and then add the onion. Cook, tossing often, for about 2 minutes, until the onion is soft and turning golden.",
    "2. Add the carrot and water chestnuts and cook until the carrot is soft and the water chestnuts are turning golden, about 2 minutes. Add the asparagus and cook, tossing, for about 2 minutes more. Sprinkle the vegetables with % teaspoon of the salt, tossing well to coat, then transfer to a bowl and set aside.",
    "3 Heat 1 more tablespoon of canola oil in the wok, then add the ground chicken. Use your spatula or spoon to really break up the chicken until it's crumbly and browned nicely, about 4 minutes. Sprinkle with the remaining teaspoon salt and a little bit of pepper. Toss well to coat, then transfer the chicken to the bowl with the cooked vegetables.",
    "4 Add the remaining 1 tablespoon canola oil to the wok, heat, and add the rice and cook, tossing often, for 2 to 3 minutes, until the rice is glossy and aromatic. Drizzle the rice with the mock soy sauce and toss until well coated. Add back in the vegetables and chicken and cook, tossing well, until heated through. Remove from the heat and serve."
  ],
  "author": "Cybele"
}