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": "Jalapeño & Chicken Samosas",
  "description": "One of my personal favourite savoury snacks, and one we make every Ramadan. The filling is different to a traditional samosa, but I can assure you that from the first bite, you will be eagerly awaiting the next. Serve with Red Pepper Chutney (see page 137) or Pineapple Chutney (see page 136).",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 tablespoons oil, plus extra for deep-frying",
        "1 onion, finely diced",
        "500g chicken breast, cut into small pieces",
        "1 teaspoon ginger paste",
        "1 teaspoon garlic paste",
        "1 teaspoon ground black pepper",
        "1 teaspoon ground cumin",
        "1 teaspoon chilli paste",
        "½ red pepper, diced",
        "½ green pepper, diced",
        "4 tablespoons jalapeño sauce",
        "125g Cheddar cheese, grated",
        "200g soft cream cheese",
        "10g fresh coriander, chopped",
        "2 tablespoons spring onions, chopped",
        "2 tablespoons plain flour",
        "8 tablespoons water",
        "25-30 samosa leaves",
        "3-4 eggs, beaten",
        "250g shop-bought golden breadcrumbs",
        "salt"
      ]
    }
  ],
  "instructions": [
    "Heat the oil in a medium saucepan on a low heat, add the onion and cook for 5-6 minutes until soft and translucent.",
    "Add the chicken, cover and cook for 25 minutes, until the liquid released from the chicken has evaporated.",
    "Add the ginger paste, garlic paste, black pepper, cumin, chilli paste, red and green peppers and jalapeño sauce, season with salt and cook for 5-6 minutes until the peppers have just softened.",
    "Remove from the heat and set aside to cool.",
    "When the filling mixture has cooled down, add the grated cheese, cream cheese, fresh coriander and spring onions and stir everything together.",
    "Make a paste by mixing the flour and water in a small bowl to a smooth consistency.",
    "Lay a samosa leaf on a work surface with one short end facing you and fold according to the illustrations on page 31 to form a triangular pocket at the top.",
    "Fill the pocket with 1 teaspoon of filling, then use a pastry brush to brush some of the flour paste on the top of the filled triangle.",
    "Continue to wrap the samosa, brushing paste between the layers, to make a neat triangular parcel.",
    "Repeat with the remaining samosa leaves and filling.",
    "Place the beaten egg in one bowl and the breadcrumbs in a second, shallow, bowl.",
    "Dip the samosas in the egg, then coat with breadcrumbs.",
    "Heat the oil for deep-frying in a large saucepan on a medium-high heat until it reaches 180°C.",
    "Drop a breadcrumb in the oil - if it sizzles, the oil is ready.",
    "Fry the samosas in batches for 2-3 minutes on each side until golden, then drain in a colander to remove excess oil.",
    "These are best eaten fresh on the day they are cooked."
  ],
  "author": null
}