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": "Poultry Chicken breasts in yogurt with stir-fried vegetables",
  "description": "A nice panful of winter vegetables with very healthy chicken breasts! The yogurt and fromage blanc in the marinade don't give you enough calcium, so this meal calls for a dairy product or cheese.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "4 free-range chicken breasts",
        "1 plain yogurt (125 g)",
        "3 tablespoons of fromage blanc",
        "3 tablespoons of light cream",
        "5 sprigs of coriander",
        "5 cm of ginger",
        "1 piri piri",
        "0.5 teaspoon of ground mace",
        "a pinch of Piment d'Espelette",
        "2 carrots",
        "1 bunch of green asparagus",
        "2 endives",
        "8 shiitake mushrooms",
        "1 cauliflower",
        "100 g of bean sprouts",
        "1 tablespoon of olive oil",
        "3 tablespoons of soy sauce"
      ]
    }
  ],
  "instructions": [
    "The day before, prepare the chicken...",
    "Take the leaves from 5 sprigs of coriander, peel 5 cm of ginger, remove the seeds from 1 piri piri and chop all these ingredients.",
    "In a bowl, mix 1 plain yogurt (125 g), 3 tablespoons of fromage blanc, 3 tablespoons of light cream, the coriander, the piri piri and the chopped ginger, half a teaspoon of ground mace and a pinch of Piment d'Espelette. Stir well.",
    "Sprinkle salt on the 4 free-range chicken breasts and coat them entirely with this marinade. Wrap each one in cling film and keep in a cold place for 24 hours.",
    "On the day, peel and wash 2 carrots, 1 bunch of green asparagus, 2 endives, 8 shiitake mushrooms, 1 cauliflower and 100 g of bean sprouts.",
    "Finely slice the carrots, asparagus, endives and shiitake mushrooms with a mandoline slicer. Separate the cauliflower florets.",
    "Preheat the oven to 220 °C (gas mark 7).",
    "Take the chicken breasts out of the cling film. Wipe them and cook on a grill pan or griddle skin side down for about 5 minutes, until they are a nice golden colour.",
    "Then put them on a baking tray and into the oven for 3 minutes to finish cooking. Keep warm.",
    "Heat 1 tablespoon of olive oil in a wok. Over a high heat sauté the carrots, cauliflower, asparagus, endives and shiitake mushrooms, until lightly coloured.",
    "Salt lightly and add the bean sprouts. Continue to stir for 2 minutes and deglaze the wok with 3 tablespoons of soy sauce.",
    "Cut the chicken breasts into slices lengthwise and lay them on a serving dish or individual plates. Arrange the stir-fried vegetables alongside. Give a generous twist of freshly ground black pepper and serve."
  ],
  "author": ""
}