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 KABULI",
  "description": "The most elemental and pervasive of the rice main dishes, chicken kabuli makes use of the flavorful broth of a boiled chicken, which is then finished with\na quick shallow fry. The savory rice is topped with the fried chicken and chana dal or split yellow peas. Sometimes nuts or golden raisins are added as\nwell-familial and regional variations abound. The challenge of this ubiquitous dish is making all the components separately and then layering them,\nwhich can be tricky timing-wise but is well worth it for the delicious, hearty dish in which these elements come together. It is great served with Daqus, a\nthin tomato-based Omani hot sauce popular in the north, or chunky, tangy tomato and garlic Omani Salsa.",
  "subtitle": "(BROTH-INFUSED RICE WITH CHICKEN AND LENTILS)",
  "ingredients": [
    {
      "section": "CHICKEN",
      "ingredients": [
        "3 pounds bone-in chicken pieces (a combination of 6 thighs and 6 drumsticks works well), skin removed",
        "2 tablespoons kosher salt",
        "5 cloves garlic, smashed",
        "5 whole cardamom pods",
        "6 whole cloves",
        "2 whole star anise",
        "1 stick cinnamon",
        "2 teaspoons ground coriander",
        "1 teaspoon ground cumin",
        "½ teaspoon cayenne",
        "½ teaspoon ground black pepper",
        "Vegetable oil, for frying"
      ]
    },
    {
      "section": "RICE",
      "ingredients": [
        "4 cups basmati rice",
        "½ cup vegetable oil",
        "1 large red onion, diced",
        "2 tablespoons cumin seeds",
        "1½ tablespoons ground cumin",
        "1½ tablespoons ground coriander",
        "1½ tablespoons kosher salt",
        "4 or 5 bird's eye chiles",
        "3 tablespoons ghee"
      ]
    },
    {
      "section": "YELLOW SPLIT PEAS",
      "ingredients": [
        "1½ cups yellow split peas, soaked in water 1 hour",
        "3 tablespoons vegetable oil",
        "1 large red onion, minced",
        "¼ cup golden raisins, soaked in water 30 minutes and drained",
        "½ teaspoon ground cardamom",
        "1 teaspoon kosher salt",
        "1 teaspoon ground cumin",
        "½ teaspoon ground cinnamon",
        "½ teaspoon ground turmeric",
        "Pinch of saffron"
      ]
    },
    {
      "section": "For serving",
      "ingredients": [
        "Omani Salsa",
        "Daqus"
      ]
    }
  ],
  "instructions": [
    "Start by making the chicken broth. Place the chicken, salt, garlic, cardamom pods, cloves, star anise, cinnamon stick, coriander, cumin, cayenne, black pepper, and 6 cups\nwater in a large pot, bring to a boil, and boil over high heat 40 to 45 minutes.",
    "Set aside to cool.",
    "When cool, remove the chicken and put on a plate to dry.",
    "Strain the remaining\nliquid through a fine-mesh sieve, discard the spices, and reserve the broth; set aside.",
    "Meanwhile, to prepare the rice, place the rice in a bowl and fill with water.",
    "Swirl with your hand to rinse, then drain.",
    "Repeat a few more times, until the water becomes clear.",
    "Cover the rice with clean water and soak 15 minutes.",
    "Drain and set aside.",
    "While the chicken cooking and the rice is soaking, drain the yellow split peas and rinse.",
    "Bring a few cups of water to a boil in a small saucepan, add the split peas, and\ncook until tender, 25 to 35 minutes.",
    "Drain and set aside.",
    "To cook the rice, heat ½ cup of vegetable oil in a large Dutch oven over high heat and sauté the onions about 6 minutes, until soft.",
    "Add the cumin seeds, sauté until fragrant,\nabout 2 minutes, and add the drained rice; stir, then add the ground cumin, coriander, and salt.",
    "Continue to sauté, decreasing the heat to medium and stirring constantly to\nprevent burning, at least 10 minutes, until the rice is toasted and the onions are brown.",
    "Pour in the reserved chicken broth to just cover the rice, adding a little water if\nneeded.",
    "Add the whole chiles.",
    "Increase the heat to bring the mixture to a boil.",
    "Cover, decrease the heat to medium-low, and cook until the rice is done, 10 to 12 minutes\n(check after 10 minutes).",
    "Turn off the heat, stir in the ghee, and adjust the seasoning with salt to taste.",
    "Keep warm until ready to serve.",
    "While the rice is cooking, heat about 1½ inches of vegetable oil in a large skillet over medium-high heat.",
    "Pat the boiled chicken dry with a paper towel, and fry the chicken,\nflipping halfway through, until brown on both sides, 7 to 8 minutes total.",
    "Transfer to a paper towel-lined plate, adjust the seasoning with salt to taste, and set aside until\nready to serve.",
    "Meanwhile, finish the yellow split peas.",
    "Heat 3 tablespoons of vegetable oil in a medium skillet over medium-high heat and sauté the onion until it begins to soften and\nbrown, 5 to 6 minutes.",
    "Add the drained raisins, cardamom, and reserved cooked yellow split peas; cook for a few minutes.",
    "Stir in the salt, cumin, cinnamon, and turmeric;\ncook for a few minutes more, stirring to prevent burning.",
    "Turn off the heat and stir in the saffron.",
    "To assemble the kabuli, layer the rice on a large platter or serving tray, spoon the yellow split peas over the rice, and top with the fried chicken.",
    "Serve with Omani Salsa or\nDagus."
  ],
  "author": ""
}