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": "ORANGE-OREGANO CHICKEN AND KALE SALAD WITH PICKLED ONION DRESSING",
  "description": "",
  "subtitle": "With a cook time of 3 to 6 hours, there's plenty of time for the onions to get good and pickled for the dressing, which is both tangy and slightly sweet from the orange juice.",
  "ingredients": [
    {
      "section": "FOR THE CHICKEN",
      "ingredients": [
        "3 bone-in, skin-on chicken breast halves",
        "3 sprigs fresh oregano",
        "2 teaspoons grated orange zest",
        "2 cloves garlic, minced",
        "1½ teaspoons dried oregano",
        "½ teaspoon salt",
        "½ teaspoon black pepper",
        "¼ cup fresh orange juice",
        "2 tablespoons extra-virgin olive oil"
      ]
    },
    {
      "section": "FOR THE DRESSING",
      "ingredients": [
        "2 tablespoons red wine vinegar",
        "1 tablespoon fresh orange juice",
        "½ teaspoon salt",
        "½ teaspoon black pepper",
        "3 tablespoons extra-virgin olive oil",
        "½ cup thinly sliced red onion"
      ]
    },
    {
      "section": "For the recipe",
      "ingredients": [
        "1 bunch kale, stems removed and torn into bite-size pieces"
      ]
    }
  ],
  "instructions": [
    "MAKE THE CHICKEN: Use your fingers to loosen the skin from the meat of the chicken but do not remove the skin.",
    "Place an oregano sprig underneath the skin of each breast half.",
    "In a small bowl, combine the orange zest, minced garlic, oregano, salt, and pepper; rub over the chicken.",
    "Place the chicken in a 3½- to 4-quart slow cooker.",
    "Drizzle with the orange juice, then the olive oil.",
    "COVER and cook on low for 6 to 7 hours or on high for 3 to 3½ hours.",
    "Remove the chicken; let cool until easy to handle.",
    "Remove the chicken from the bones; discard the skin, bones, and herb sprigs.",
    "Use two forks to shred the chicken.",
    "Moisten the chicken with the cooking liquid.",
    "MAKE THE DRESSING: Meanwhile, in a small bowl, combine the vinegar, orange juice, salt, and pepper.",
    "Whisk in the olive oil.",
    "Add the onion; cover and let stand for at least 1 hour.",
    "PLACE the kale in a large bowl.",
    "Drizzle with the dressing and toss to coat.",
    "Add the chicken and toss to combine (the kale will wilt slightly).",
    "INSTANT POT VARIATION Follow the directions in the first two steps using a 6-quart Instant Pot.",
    "Lock the lid in place.",
    "Select Manual and cook at high pressure for 30 minutes.",
    "Use natural release for 10 minutes, then quick release.",
    "Follow the remaining directions."
  ],
  "author": ""
}