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": "Spicy Durban-Style Chicken",
  "description": "Across the three signature restaurants (Sanaa, Boma-Flavors of Africa, and Jiko-The Cooking Place), gracious hosts are part of Disney's Cultural Representative Program, sharing stories of their homelands with guests. Every meal is like a trip around the world, no passport required.\nIncrease the spiciness of this dish by adding additional jalapeños and chili powder. Cardamom pods can be found in Indian grocery stores. Some stores call them seeds rather than pods. Each pod is about the size of a dried cranberry and contains seventeen to twenty tiny seeds.",
  "subtitle": "Mains and Sides",
  "ingredients": [
    {
      "section": "DRY MASALA",
      "ingredients": [
        "1 whole star anise",
        "1/2 tablespoon whole cumin seeds",
        "2 whole bay leaves",
        "4 green cardamon pods",
        "1 teaspoon fresh ground cinnamon",
        "1/2 tablespoons chili powder",
        "1/2 tablespoons ancho chili powder",
        "1/2 tablespoons Madras curry powder",
        "2 teaspoons turmeric powder"
      ]
    },
    {
      "section": "CHICKEN AND CURRY SAUCE",
      "ingredients": [
        "1/4 cup canola oil",
        "14 pounds boneless, skinless chicken thighs",
        "coarse salt, to taste",
        "freshly ground black pepper, to taste",
        "1 cup diced yellow onion",
        "2 jalapeño peppers, seeded and minced",
        "1 tablespoon grated fresh ginger",
        "1 tablespoon minced fresh garlic",
        "3 cups canned crushed tomatoes with juice",
        "11/2 cups water",
        "1/4 cup minced cilantro",
        "4 cups cooked balsamic rice, for serving"
      ]
    }
  ],
  "instructions": [
    "Toast star anise, cumin seeds, bay leaves, and cardamom pods in a heavy, dry skillet over medium heat 3 to 4 minutes, stirring until spices begin to brown and are fragrant.",
    "Remove from heat and cool.",
    "Grind spices in a blender or a coffee grinder into a fine powder.",
    "Combine spice mixture with cinnamon, chili powder, ancho chili powder, Madras curry powder, and turmeric powder.",
    "Toast in heavy, dry skillet over medium heat 1 to 2 minutes, stirring until fragrant.",
    "Remove from skillet and set aside to cool.",
    "Carefully heat oil in a large heavy skillet over medium heat.",
    "Trim fat from chicken and cut into 1-inch cubes.",
    "Season with salt and pepper.",
    "Place chicken in skillet and brown 8 to 10 minutes, turning to evenly cook.",
    "Remove from skillet and set aside.",
    "Add onions and jalapeños to skillet and cook 4 to 5 minutes, or until onions are translucent.",
    "Add ginger and garlic, stirring to combine.",
    "Cook 1 minute.",
    "Mix in dry masala mixture with a rubber spatula and cook 1 minute,",
    "Stir in tomatoes and increase heat to high for 3 to 4 minutes.",
    "Return chicken to skillet, add water, and stir to combine.",
    "Bring mixture to a boil, reduce heat to low, and simmer 10 to 12 minutes, or until sauce slightly thickens.",
    "Stir in cilantro.",
    "Serve immediately over basmati rice."
  ],
  "author": null
}