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 à la King",
  "description": "This retro dish is so kid-friendly, I actually watched my son's best friend Domenic lick the plate after I served it to him. Though it has a fancy royal-sounding name, it hails from a hotel in Brighton Beach, New York. It's just good humble food, fit for kings and your kids, too.",
  "subtitle": "A retro dish fit for kings and kids",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "3/4 cup rice milk",
        "2 tablespoons freshly squeezed lemon juice",
        "1 teaspoon salt",
        "1½ pounds boneless, skinless chicken breast, cut into 1-inch cubes",
        "2 tablespoons olive oil",
        "1 cup diced yellow onion",
        "8 ounces sliced white mushrooms",
        "1 red bell pepper, finely minced",
        "¼ teaspoon freshly ground pepper",
        "2 tablespoons superfine brown rice flour",
        "½ cup sweet Marsala",
        "3/4 cup chicken broth",
        "2 tablespoons chopped fresh parsley"
      ]
    }
  ],
  "instructions": [
    "Combine the rice milk, lemon juice, and salt in a large bowl. Add the chicken pieces, toss to coat, and set aside.",
    "Heat the olive oil over medium-high heat in a large sauté pan or Dutch oven, until just starting to ripple. Add the onion and cook, stirring occasionally, until tender, 2 to 3 minutes. Add the mushrooms, bell pepper, and black pepper and cook, stirring occasionally, until softened, 5 minutes.",
    "Sprinkle the brown rice flour over the vegetables and cook, stirring, for 2 minutes, until aromatic. Add the Marsala and deglaze the pan, scraping up any browned bits on the bottom, about 1 minute. Add the chicken broth, bring to a simmer, reduce the heat to medium, and cook for about 3 minutes, until starting to thicken up to the consistency of a rich gravy.",
    "Pour in the chicken soaking liquid (the rice milk mixture) a little at a time, stirring as you go. Cook for a few minutes more, until it's starting to get creamy. Add the chicken, reduce the heat to medium-low, and cook for 10 minutes, until the chicken is cooked through.",
    "Sprinkle with the parsley."
  ],
  "author": ""
}