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": "Karaage To-Go",
  "description": "Yamamoto, the manager of the up-and-coming girl group Mystery Kiss, picks up one of the members, Mitsuya Yuki, in the taxi. He has brought along her favorite food, karaage (Japanese fried chicken), which she declares is her \"soul food.\" This recipe has apple in the marinade and is double-fried for extra crispiness, which helps it last longer while you're out and about!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the marinade",
      "ingredients": [
        "1 Fuji apple, grated",
        "2 tablespoons grated onion",
        "4 cloves garlic, grated",
        "1 teaspoon grated ginger root",
        "3 tablespoons soy sauce",
        "3 tablespoons mirin",
        "Pinch black pepper, plus more to taste",
        "8 boneless, skin-on chicken thighs, sliced into 1-inch (2.5 cm) pieces"
      ]
    },
    {
      "section": "For deep-frying",
      "ingredients": [
        "Canola oil, for deep-frying",
        "¼ cup (40 g) potato starch, for dredging",
        "Salt, to taste"
      ]
    }
  ],
  "instructions": [
    "In a large bowl, stir together the grated apple, onion, garlic, ginger, soy sauce, mirin, and pinch of black pepper.",
    "Add the chicken to the bowl and coat with the apple mixture.",
    "Cover the bowl and let marinate in the refrigerator for at least 2 hours, or overnight for best results.",
    "When ready to deep-fry the chicken, in a large heavy-bottomed pot, heat 3 to 4 inches (7.5 to 10 cm) of canola oil over medium heat to 350°F (175°C), measuring with a thermometer.",
    "Line a baking tray with a wire rack and set aside.",
    "Add the potato starch to a shallow bowl.",
    "Dredge the chicken pieces in the potato starch and discard the marinade.",
    "Cooking in two batches, carefully drop the chicken pieces into the hot oil and cook for 7 to 8 minutes, until lightly browned and cooked all the way through.",
    "Remove the chicken from the oil using a slotted spoon and transfer to the wire rack.",
    "Let the oil heat to 375°F (190°C), then double-fry the chicken by reintroducing it in one batch to the hot oil and cooking until golden, 3 to 5 minutes.",
    "Transfer the chicken to the wire rack and sprinkle with salt while hot.",
    "Once cooled a little, transfer the karaage into to-go containers and stick some of the pieces with food picks for easy eating."
  ],
  "author": null
}