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": "Madrouba (Mashed Chicken and Rice)",
  "description": "When our friend Thuraya began raving about the madrouba, a savory mash of rice and vegetables topped with chicken, that she had eaten at Omani chef Issa Al Lamki's restaurant in Muscat, we knew we had to go try it for ourselves. The Omani celebrity chef explained that the secret behind his superior, bright-flavored porridge was the use of fresh tomatoes instead of tomato paste, and a rich drizzle of his signature cardamom-infused ghee and crisp-fried onions to finish the dish. The complex combination of black limes, turmeric, cumin, cinnamon, and clove made this hearty dish one of our favorites, too.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 cups long-grain white rice",
        "4 dried limes",
        "3 medium red onions, minced",
        "¼ cup ghee, plus ¼ cup for garnish",
        "4 cloves garlic, minced",
        "4 plum tomatoes, cored and minced",
        "1½ teaspoons ground turmeric",
        "1 teaspoon ground cumin",
        "1 teaspoon ground coriander",
        "½ teaspoon ground ginger",
        "¼ teaspoon ground cinnamon",
        "¼ teaspoon ground black pepper",
        "½ teaspoon ground cardamom, plus ½ teaspoon for garnish",
        "½ teaspoon ground cloves",
        "½ teaspoon cayenne",
        "Pinch of nutmeg",
        "1½ pounds boneless, skinless chicken, such as breasts or thighs, cut into 3-inch pieces",
        "2 tablespoons kosher salt",
        "½ cup vegetable oil",
        "2 small red onions, halved and thinly sliced"
      ]
    }
  ],
  "instructions": [
    "Place the rice in a bowl and fill with water.",
    "Swirl with your hand to rinse, then drain.",
    "Repeat a few more times, until the water becomes clear.",
    "Cover the rice with clean water and soak 30 minutes.",
    "Drain when ready to use.",
    "Remove the flesh of the dried limes by cracking the lime with the bottom of the handle of a heavy knife. Then cut the lime in half where pierced, pull out the thin, papery flesh, and discard the seeds and dried outer rind. (If the inside of the dried lime is dry and hollow or moldy, discard and use a new one.) This should yield about 4 teaspoons flesh.",
    "Sauté the minced onions in ½ cup of the ghee in a large Dutch oven or pot over medium-high heat until brown, 10 to 15 minutes.",
    "Add the garlic and tomatoes, cook a few minutes, then add the dried lime, turmeric, cumin, coriander, ginger, cinnamon, black pepper, ½ teaspoon of the cardamom, the cloves, cayenne, nutmeg, and chicken.",
    "Stir to mix well.",
    "Add 8 cups water and the salt, increase the heat to high, and boil until the chicken is cooked through, about 20 minutes.",
    "Add the rice to the pot and bring back to a boil.",
    "Decrease the heat to low and cook, covered, 1½ to 2 hours, until the rice is mushy and begins to break down, being sure to stir frequently to prevent sticking, adding additional hot water if necessary.",
    "Meanwhile, make the frizzled onions. Heat the oil in a medium skillet or saucepan over medium to medium-high heat, and fry the thinly sliced 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.",
    "When the rice is cooked through and mushy and the chicken has broken down into threads, whip and mash the mixture with a sturdy wooden spoon until becomes smooth and porridge-like.",
    "Melt the remaining ½ cup ghee in a small skillet over medium-low heat.",
    "Stir in the remaining ½ teaspoon cardamom and let infuse until fragrant, about 2 minutes, then remove from the heat.",
    "To serve, garnish with the cardamom ghee and frizzled onions."
  ],
  "author": null
}