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": "Oven-Fried Chicken with Carrot Apple Slaw",
  "description": "Fried chicken used to be a once a year indulgence. Not anymore! With this low-fat oven-fried version, I can make fried chicken once a week. It's succulent and crunchy, and the tangy carrot apple slaw is a perfect light complement. Fried chicken and coleslaw just got healthy!",
  "subtitle": "",
  "ingredients": [
    {
      "section": "OVEN-FRIED CHICKEN",
      "ingredients": [
        "½ cup Earth Balance soy-free buttery spread, melted",
        "1 tablespoon Dijon mustard",
        "¼ teaspoon garlic powder",
        "¼ teaspoon salt",
        "¼ teaspoon pepper",
        "½ teaspoon hot sauce, such as Tabasco",
        "1½ pounds chicken cutlets",
        "1½ cups crushed cornflakes",
        "¼ teaspoon plus a big pinch of poultry seasoning",
        "¼ teaspoon plus a big pinch of sweet paprika",
        "Big pinch of cayenne pepper",
        "½ cup plus 2 tablespoons shredded Daiya vegan mozzarella"
      ]
    },
    {
      "section": "CARROT APPLE SLAW",
      "ingredients": [
        "3 cups shredded purple cabbage",
        "½ cup shredded carrot",
        "2 Fuji apples, peeled, cored, and shredded",
        "¼ cup raisins",
        "2 teaspoons rice milk",
        "2 tablespoons rice vinegar",
        "2 tablespoons orange juice",
        "1 teaspoon agave nectar",
        "4 tablespoons olive oil",
        "Salt"
      ]
    }
  ],
  "instructions": [
    "To make the chicken, preheat the oven to 400°F. Line a baking tray with aluminum foil. Spray the foil with cooking spray or grease lightly with olive or canola oil.",
    "In a wide shallow dish, combine the melted buttery spread with the mustard, garlic powder, salt, pepper, and hot sauce.",
    "Rinse and pat dry the cutlets. If they are not already inch thick, place them between two sheets of waxed paper and pound thin.",
    "In another wide shallow dish, combine the cornflake crumbs with the poultry seasoning, paprika, and cayenne and toss. Toss in the vegan mozzarella.",
    "Dip the cutlets in the buttery spread mixture, then dredge them in the cornflake mixture, using your fingers to press the coating onto the cutlets so it adheres. Transfer to the prepared baking tray.",
    "Bake the cutlets for 25 minutes, until cooked through.",
    "Meanwhile, make the slaw by tossing together the cabbage, carrot, apples, and raisins in a bowl. In a small bowl, whisk together the rice milk, rice vinegar, orange juice, and agave nectar. Whisk in the olive oil 1 tablespoon at a time. Pour the dressing over the slaw, toss well, sprinkle with a little salt, and toss again. Cover and refrigerate until ready to serve."
  ],
  "author": ""
}