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": "ARSEEYAH (SAVORY CHICKEN AND RICE PORRIDGE)",
  "description": "Long-grain rice and chicken simmer for hours with cinnamon sticks and cardamom pods for this quintessential Omani comfort food.  The chicken breaks down and the rice softens to the point that it can be mashed by hand into a smooth porridge, but, alternatively, you can use an immersion blender, depending on your preferred consistency. Though unfamiliar in terms of texture and cooking method in the West, this delicious, subtle dish is reminiscent of chicken and dumplings. It's traditionally served with torshe, a condiment whose preparation varies from a fruit vinegar-based sauce made in Jabal Akhdar to the Muscati version made using chicken livers, raisins, and tamarind, but we love Arseeyah served on its own with just a drizzle of ghee scented with cumin and coriander, called Omani Oil, or topped with melted butter.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 cups long-grain white rice",
        "1 pound boneless, skinless chicken, such as thighs, cut into 2-inch pieces",
        "4 whole cardamom pods",
        "1 cinnamon stick",
        "¼ cup ghee or butter, melted, divided",
        "2 tablespoons kosher salt",
        "¼ teaspoon ground black pepper",
        "Omani Oil, for garnish (optional)"
      ]
    }
  ],
  "instructions": [
    "Soak the rice in a bowl, covered: water, 1 hour.",
    "Drain.",
    "Bring the rice, 8 cups water, the chicken, cardamom, and the cinnamon to a boil in a large pot.",
    "Decrease the heat to low and cook, covered, about 1 hour.",
    "Add 2 tablespoons of the ghee, the salt, and black pepper.",
    "Stir and continue cooking another 0 minutes to 1 hour, stirring often to prevent sticking and burning.",
    "If the mixture becomes too thick to stir or begins to stick, add a bit of hot water (up to ½ cup).",
    "The chicken will begin to break up into threads and the rice will be mushy when done.",
    "Remove the cinnamon stick and cardamom pods with a fork.",
    "Taste and add more salt (up to 2 tablespoons), if desired.",
    "As you would with mashed potatoes, cream the mixture using a large wooden spoon, potato masher, or immersion blender until the desired texture is reached, from perfectly smooth to slightly chunky depending on your preference.",
    "Drizzle with the remaining 2 tablespoons ghee or Omani Oil and serve warm."
  ],
  "author": "Shaymeena"
}