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 Spiced Coconut Chicken with Cumin Cauliflower Rice",
  "description": "You will be amazed at the difference lightly crushing and toasting cumin seeds makes to the intensity of their flavor. It's just so much fresher and more interesting. Crushing them in a mortar and pestle is the easiest way, but if you don't have one, place the seeds in a small plastic bag and roll over them lightly with a rolling pin.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 tablespoons coconut oil",
        "4 skinless, boneless chicken breast halves (1½ pounds total)",
        "1 cup chopped cored fresh tomatoes",
        "¼ cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)",
        "1 to 2 pitted dates",
        "1 tablespoon Whole30-compliant red curry paste",
        "4 cloves garlic, minced",
        "½ teaspoon ground ginger",
        "½ teaspoon ground coriander",
        "3/4 teaspoon salt",
        "3/4 cup Whole30-compliant canned coconut milk (see Tip)",
        "2 tablespoons Clarified Butter (page 296) or ghee",
        "1 package (16 ounces) fresh cauliflower crumbles or 4 cups raw cauliflower crumbles (see page 60)",
        "1 teaspoon cumin seeds, crushed",
        "½ cup chopped fresh cilantro",
        "¼ cup thinly sliced green onion tops"
      ]
    }
  ],
  "instructions": [
    "ON a 6-quart Instant Pot, select Sauté and adjust to Normal/Medium. Add 1 tablespoon of the oil to the pot. When it's hot, add half the chicken. Cook, turning once, until browned, 4 to 6 minutes. Transfer the chicken to a bowl. Repeat with 1 tablespoon oil and the remaining chicken. Return all the chicken to the pot.",
    "IN a medium bowl, combine the tomatoes, broth, dates, curry paste, garlic, ginger, coriander, and ½ teaspoon of the salt. Add to the pot with the chicken. Lock the lid in place.",
    "SELECT Manual and cook on high pressure for 4 minutes. Use quick release. Transfer the chicken to a cutting board and cut into bite-size pieces. Set aside.",
    "ADD the coconut milk and butter to the tomato mixture in the pot. Use an immersion blender to blend until smooth. (Or, transfer the tomato mixture to a regular blender; cover and blend until smooth.) Add the chicken to the sauce in the pot. Select Sauté and adjust to Normal/Medium. Cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.",
    "MEANWHILE, in a large skillet, heat the remaining 2 tablespoons oil over medium heat. When it's hot, add the cauliflower, cumin seeds, and remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is crisp-tender and starting to brown, 4 to 6 minutes.",
    "SERVE the chicken and sauce on the cauliflower and sprinkle with the cilantro and green onion tops."
  ],
  "author": null
}