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 Wings, Katsu Sauce",
  "description": null,
  "subtitle": "Crisp little wings. Hot sweet gravy.",
  "ingredients": [
    {
      "section": "For the Katsu Sauce",
      "ingredients": [
        "1 peeled onion",
        "a cork-sized piece of peeled fresh ginger",
        "3 cloves of garlic",
        "250g carrots",
        "350g tomatoes",
        "3 tablespoons runny honey",
        "3 tablespoons of soy sauce",
        "2 tablespoons of garam masala",
        "2 tablespoons of mild curry powder",
        "a small, hot red chilli",
        "12 chicken wings",
        "groundnut or sunflower oil (if necessary)",
        "400ml chicken stock"
      ]
    },
    {
      "section": "On the side (Chicken with Maple Syrup Glaze)",
      "ingredients": [
        "2 tablespoons of maple syrup",
        "1 tablespoon of light soy sauce",
        "1 tablespoon of lemon juice",
        "2 large pinches of crumbled dried chilli flakes",
        "chicken pieces"
      ]
    },
    {
      "section": "Crunchy wings, garlic mayo",
      "ingredients": [
        "seasoned flour",
        "garlic mayonnaise"
      ]
    },
    {
      "section": "Citrus and heat marinade",
      "ingredients": [
        "1 whole clementine, with its skin",
        "habanero chilli (to taste)",
        "a little mild mustard",
        "red wine vinegar",
        "sugar to taste"
      ]
    }
  ],
  "instructions": [
    "In a food processor combine a peeled onion, a cork-sized piece of peeled fresh ginger, 3 cloves of garlic, 250g carrots, 350g tomatoes, 3 tablespoons runny honey and 3 tablespoons of soy sauce.",
    "Mix in 2 tablespoons of garam masala and 2 tablespoons of mild curry powder and a small, hot red chilli.",
    "Blitz to a paste, then fry for 5 minutes.",
    "Add 12 chicken wings and brown lightly, adding a little groundnut or sunflower oil if necessary, then pour in 400ml chicken stock and simmer for 30 minutes.",
    "Remove the wings to a non-stick frying pan and cook over a moderate heat to crisp them.",
    "Serve with the sauce.",
    "On the side: Rice, plainly steamed. No spice.",
    "Chicken, light soy, smoky chilli flakes, the warmth of maple syrup: Mix 2 tablespoons of maple syrup with 1 tablespoon of light soy sauce and another of lemon juice. Stir in 2 large pinches of crumbled dried chilli flakes. Baste the grilling chicken pieces with this as they cook.",
    "Crunchy wings, garlic mayo, fingers to lick: Dust the wings with seasoned flour and deep- or shallow-fry till the outside is crisp. Drain briefly on kitchen paper, then serve with a pot of garlic mayonnaise.",
    "Citrus and heat, one for chilli heads: Whizz a whole clementine, with its skin, in a food processor with as much habanero chilli as you can take (they are very, very hot), a little mild mustard, then red wine vinegar and sugar to taste. If you add too much chilli, chuck in another clementine. Pour into a saucepan, bring to the boil, then simmer till thick. Blitz, boil down, and use as a marinade for chicken wings before grilling or roasting."
  ],
  "author": null
}