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": "Musanif Djaj",
  "description": "Using a simple, pancake-like batter, these dumplings require a two-step frying process to hold their shape while staying thin and crispy. And though they\ncan be deep-fried or shallow-fried, we prefer the slightly chewier texture of the shallow-fried version. The steps involved are well worth the effort, as\nthese crisp, chewy patties, stuffed with sweet charred onions and shredded chicken, are one of the most satisfying and singular of all Omani snacks.",
  "subtitle": "(Twice-Fried Chicken Dumplings)",
  "ingredients": [
    {
      "section": "FILLING",
      "ingredients": [
        "½ pound boneless, skinless chicken breast, cut into 1-inch pieces",
        "1 tablespoon finely minced garlic",
        "1 tablespoon finely minced fresh ginger",
        "2 tablespoons freshly squeezed lime juice, divided",
        "1 tablespoon vegetable oil",
        "2 medium red onions, minced",
        "1½ teaspoons kosher salt",
        "¼ teaspoon ground cinnamon",
        "¼ teaspoon ground black pepper",
        "1 serrano chile, seeded and minced",
        "2 tablespoons minced fresh cilantro"
      ]
    },
    {
      "section": "BATTER",
      "ingredients": [
        "2½ cups unbleached all-purpose flour",
        "2 large eggs",
        "½ teaspoon kosher salt",
        "2 tablespoons vegetable oil, plus more for frying"
      ]
    }
  ],
  "instructions": [
    "To make the filling, in a medium saucepan, bring 2 cups water to a boil and cook the chicken, garlic, ginger, and 1 tablespoon of the lime juice, covered, over medium heat\n45 minutes.",
    "Drain the chicken mixture and discard the liquid.",
    "When the chicken is cool enough to handle, finely chop the chicken, garlic, and ginger.",
    "Heat the oil in a medium skillet over medium-high heat and sauté the onions until they begin to soften and brown, 8 to 10 minutes.",
    "Turn off the heat; stir in the salt,\ncinnamon, black pepper, chile, cilantro, remaining 1 tablespoon lime juice, and the chopped chicken mixture.",
    "Let cool.",
    "To make the batter, a few minutes before you are ready to assemble the dumplings, whisk the flour, eggs, salt, 2½ cups water, and the vegetable oil together to make a thin,\npancake-like batter, adding a little more water in order to achieve this consistency if the mixture is too thick.",
    "To form the musanif, heat a large nonstick skillet over medium-high heat.",
    "Spoon 1 tablespoon batter into the pan and spread it out, using a circular motion, into a thin\npancake about 2½ inches wide.",
    "Put 1 tablespoon of the filling in the middle and spread to flatten, then drizzle about 1 teaspoon batter over the filling.",
    "Cook until set, 1 to 2\nminutes, then flip and press down with a spatula to flatten; cook for another minute or two, trimming any excess with the tip of spatula to keep the circular shape, if desired.",
    "Place on a baking sheet until ready to fry.",
    "Repeat until the batter and filling are gone, putting several in the skillet at once and rubbing the pan lightly with oil as needed to\nprevent sticking and burning.",
    "Heat % to 1 inch of oil in the same skillet over medium-high heat until a deep-fry thermometer reads about 350°F.",
    "Fry the musanif, flipping once, until golden brown and\ncrisp, 4 to 6 minutes.",
    "Drain on paper towels and serve with hot sauce or a chutney, if you like."
  ],
  "author": null
}