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": "Instant Pot Indian Butter Chicken",
  "description": "We like using ghee to make butter chicken without, well, the butter! Creamy and rich, finished off with fresh cilantro and crunchy almonds, this anti-inflammatory comfort dish really hits the spot.",
  "subtitle": "From Cristina Curp of the Castaway Kitchen",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 tablespoons Clarified Butter (page 296) or ghee",
        "1 large sweet onion, diced",
        "1 piece (2 inches) fresh ginger, peeled and minced",
        "3 cloves garlic, minced",
        "2 bay leaves",
        "8 boneless, skinless chicken thighs (2 to 2½ pounds)",
        "1 tablespoon Whole30-compliant garam masala",
        "1½ tablespoons ground turmeric",
        "1 tablespoon ground cumin",
        "1 teaspoon fine sea salt",
        "1½ teaspoons black pepper",
        "2 tablespoons fresh lemon juice",
        "1 teaspoon cider vinegar",
        "1 cinnamon stick",
        "1 cup Whole30-compliant coconut milk (see Tip)",
        "1 tablespoon grass-fed beef gelatin",
        "½ cup chopped almonds",
        "1 package (12 ounces) frozen riced cauliflower or 3 cups raw cauliflower rice (see page 60)",
        "½ cup chopped fresh cilantro"
      ]
    }
  ],
  "instructions": [
    "ON a 6-quart Instant Pot, select Sauté and adjust to Normal/Medium.",
    "Add the butter.",
    "When it's hot, add the onion, ginger, garlic, and bay leaves.",
    "Cook until the onion is tender, 5 to 6 minutes.",
    "Add the chicken, garam masala, turmeric, cumin, salt, and pepper and stir to combine.",
    "Cook, stirring occasionally, until the chicken is lightly browned, about 10 minutes.",
    "Add the lemon juice, vinegar, and cinnamon stick.",
    "Stir, scraping up any browned bits from the bottom of the pot.",
    "Stir in the coconut milk.",
    "Bring to a simmer.",
    "Select Cancel.",
    "Stir in the gelatin until dissolved.",
    "Lock the lid in place.",
    "SELECT Manual and cook on high pressure for 20 minutes.",
    "Use quick release.",
    "SELECT Sauté and adjust to Normal/Medium.",
    "Stir in the almonds.",
    "Simmer until the liquid is reduced by one-third, about 10 minutes.",
    "MEANWHILE, prepare the cauliflower rice.",
    "REMOVE and discard the bay leaves and cinnamon stick.",
    "Serve the chicken mixture over the cauliflower and top with the cilantro."
  ],
  "author": "Cristina Curp"
}