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": "Harees (Savory Wheat Porridge)",
  "description": "This savory mash, which is beloved throughout the Gulf region, can be made using chicken or lamb, though if you use lamb, you will need to increase the cooking time to ensure the meat melts into the wheat berry mixture. The simple porridge is soul food in the Arabian Gulf and a favorite during the holy month of Ramadan. At its simplest, it is seasoned only with black pepper and cinnamon, though regional variations abound, like in the mountain villages of Jabal Akhdar, where they add ground ginger and red pepper flakes. We love ours topped with deep-fried frizzled onions and either drizzle of traditional Omani Oil or Muscat celebrity chef Issa Al Lamki's signature cardamom-infused ghee. Be sure to use pearled harees (shelled white wheat berries) for this recipe, as unpearled will not break down.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 cups shelled/pearled whole white wheat berries",
        "1½ pounds bone-in chicken, such as thighs or breasts, skin removed",
        "2 tablespoons kosher salt",
        "1 teaspoon ground black pepper",
        "2 cinnamon sticks",
        "½ cup vegetable oil",
        "2 small red onions, halved and thinly sliced",
        "¼ cup Omani Oil, ghee, or butter, for serving",
        "½ teaspoon ground cardamom (optional), for serving"
      ]
    }
  ],
  "instructions": [
    "Soak the wheat berries in a bowl, covered in water, overnight. Drain when ready to use.",
    "In a large Dutch oven or pot, bring 10 cups water to a boil and boil the chicken until the chicken is cooked through and the stock is flavorful, about 45 minutes. Remove the chicken from the stock and set aside.",
    "Add the drained wheat berries to the stock and adjust the liquid level if necessary (the liquid should be 2 to 3 inches above the wheat berries; add up to 1 cup water if needed). Add the salt, pepper, and cinnamon sticks. Bring to a boil over high heat.",
    "While the wheat berries are coming to a boil, shred the chicken, removing and discarding any fat and bones. Add the shredded chicken to the pot. Once boiling, turn down the heat to low, cover, and cook 3 hours, stirring frequently and adding 1 cup hot water about 1½ hours in, or when needed, to prevent burning. The wheat berries will begin to turn viscous after about an hour and the chicken will begin to break down into fine threads; when done, the wheat berries will be cooked through, with no bite, the chicken will be shredded, and the consistency will be that of a thick porridge.",
    "When almost finished, make the frizzled onions. Heat the oil in a small skillet or saucepan over medium to medium-high heat and fry the onions, in two batches if necessary, until deep golden brown, 5 to 8 minutes. Remove the onions using a slotted spoon and transfer to a paper towel-lined plate to drain.",
    "Remove the cinnamon sticks from the pot. Whip and mash the harees with a sturdy wooden spoon for more texture or use an immersion to purée until smooth.",
    "Melt the Omani Oil in a small skillet over medium-low heat,\nmake cardamom-infused ghee: Melt plain ghee in a small skillet over medium-low heat then stir in the cardamom and let infuse until fragrant, about 2 minutes; remove from the heat.",
    "Serve the harees drizzled with Omani Oil or the cardamom ghee and topped with the frizzled onions."
  ],
  "author": null
}